Mellorine Ice Cream, Hi. Does anyone here know about Mellorine Ice Cream? Basically, the source of fat is from vegetable oil. I have made one and it is a bit slimy and not airy. Should i double my emulsifier?
by Short-Cabinet-4858
Mellorine Ice Cream, Hi. Does anyone here know about Mellorine Ice Cream? Basically, the source of fat is from vegetable oil. I have made one and it is a bit slimy and not airy. Should i double my emulsifier?
by Short-Cabinet-4858
10 Comments
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i use an ice cream machine by the way
Gross, not with oil
The process would help
Interesting! It sounds like [filled milk](https://en.wikipedia.org/wiki/Filled_milk), but in ice cream form. Out of curiosity, what is your reason for making this?
I’ve never attempted making mellorine (and this is the first I’ve heard of it), but I wonder if adding more protein would help. Protein helps retain air and increase overrun, which might help with the density issue.
Milk, cream,sugar and eggs are probably cheaper in the long run than all that chemical emulsifier. Also easier and better tasting.
I don’t think this sub is a good place to ask for help making Mellorine. A lot of folks here decided to make ice cream at home precisely *because* they want to avoid cheap imitation ice cream from the grocery store.
I’m not a food scientist but I think the reason of your problem is the vegetable oil itself. The unique physical and chemical properties of butterfat contribute to the texture of ice cream and using different fats will yield, well, different results. You need something that is closer to butterfat chemically and vegetable oil isn’t it.
I’ve looked up some scientific literature and here’s an excerpt from “Ice Cream: Seventh Edition” by H. Douglas Goff and Richard W. Hartel:
>For optimal partial coalescence during freezing, it is important that the fat droplet contain an intermediate ratio of liquid:solid fat at the time of freezing. If too much oil is present during dynamic freezing, it spreads at the air surface, **leading to collapse of the air bubbles and undesirable texture**.
Sounds like exactly your problem. Makes sense, considering that vegetable oil is comprised of unsaturated fats that are liquid at room temperature and probably don’t freeze as solid as saturated fats. According to the same book, palm oil, coconut oil and palm kernel oil (which are all comprised of saturated fats) seem to be the closest to butterfat. And indeed, whenever I go to the grocery store and read the ingredient labels on cheap imitation ice cream brands, most if not all of them list various blends of those three fats.
Does the recipe call to cook the base?
Vegetable oil: try coconut oil
Glucose syrup: probably in this case dry is better
Mix the dry powders together before adding them to the water to avoid autogellification
If you want more air try to age the product for 12 hours in the fridge before churning
Don’t double the xanthan, double the CMC, or better yet, add Locust bean gum in there, make sure it gets to at least 170 for about 5 min or so. Or better yet try using an immersion circulator. Be sure to blend it on high speed right after cooking, and right before churning.