My all time favorite store bought ice cream is Tillamook, it's so rich and creamy, almost gelato-like. My issue with them though is their lack of flavors, and their new flavors only being "limited time". I'm getting all my ice cream making research in now, and am going to try making a batch this week. The only ingredient I don't have on hand that's in Tillamook is Tara Gum, but I do have Xanthan gum and Guar. I feel like I'll be needing the gums, especially since I don't have a legit ice cream machine, I only have a Kitchen Aid mixer with an "ice cream maker" attachment.
Any idea how to best replicate Tillamook's ice cream? Does anyone have a recipe of their own that's similar?
by DixinMahbum
7 Comments
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Just the ingrdients list is not enough to replicate, the full nutritional info is also required.
Alden’s French vanilla is very good
-370g Whole Milk
-360g Heavy Cream
-70g Dry Milk Powder
-4 egg yolks
-135g sugar (I like organic/demarura style)
-1g salt
Vanilla beans, seeds, pastes, extracts, etc
This has made, for me, the best ice cream batch yet.
Just use a proven stabilizer mix, e.g. 2g CMC, 1.5g guar and .5g XG per 750g base.
Given the egg yolks, maybe half of that; or 1g guar and .33g XG if you have no CMC.
You can’t make a copy of their ice cream. They whip an ungodly amount of air into their ice cream to increase volume and save money. You can’t do that with home ice cream machines.
For about 750g base.
# Tillamock
**Wet**
* *300ml* Low fat milk 1.5%
* *275ml* Cream 32%
* *40g* Egg yolk (liquid)
* *10ml* Vanilla Extract (w/ alcohol)
**Dry**
* *100g* Sugar
* *25g* Dextrose • POD 70%
* *1.20g* [Guar gum (E412)](https://jhermann.github.io/ice-creamery/info/ingredients/#guar-gum-e412)
* *0.40g* [Xanthan gum (E415, XG)](https://jhermann.github.io/ice-creamery/info/ingredients/#xanthan-gum-xg-e415) • 1tsp ≈ 2.8g
**Nutritional values per 100g:** 217.2 kcal; fat 13.7g; carbs 20.1g; sugar 19.8g; protein 3.2g; salt 0.1g