Recipe in comments! I just started activating and hydrating my locust bean gum more thoroughly and let me say that this recipe made one of the most creamy and scoopable ice creams I have ever made. It’s nearly as amazing as my honeydew ice cream (recipe coming soon!) I’ve never done such an acidic base before, so I developed my own recipe based on the underbelly base and used the process from u/Sweetlo123 ‘s lemon bar ice cream recipe to guide me.
by SemiBystander
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Notes: 1) You can use fresh juice, but I use bottled lime juice, as this has a more consistent pH and sugar content. If you’re substituting with lemon then you must use fresh juice. Lemon juice is not as forgiving as lime. You have been warned! If you are using a sous vide machine, please omit the extra 150g of milk and take the 150g from the 360g of milk instead.
Recipe:
360g + 150g whole milk (3.3% fat), separated
360g heavy cream (36% fat)
40g nonfat dry milk
36g lime curd (I use an all-yolk recipe)
170g lime juice
3 tbsp fresh lime zest
70g granulated sugar (roughly 1/3 cup)
30g corn syrup (about 1/3 cup)
15g vegetable glycerin (1 tbsp or so)
0.8g locust bean gum
0.4g guar gum
0.4g xanthan gum
1g salt
Directions:
1. Hydrate the locust bean gum. In a small saucepan, add 150g milk and the locust bean gum. Bring the mixture to 165°F/74°C, stirring constantly and holding it there for 25 minutes. Once again if you decide to use sous vide, please omit the extra 150g of milk and take the 150g from the 360g of milk instead.
2. In a small bowl, rub the lime zest into the sugar until the mixture resembles wet sand.
3. In a high speed blender, combine granulated sugar, guar gum, xanthan gum, nonfat dry milk and salt. Blend for 1-3 seconds. Add corn syrup, glycerin, locust bean gum mixture, whole milk, and lime curd. Blend until combined.
4. Put the mixture in a large mixing bowl. Cover and chill for 8 hours. Once chilled, add the lime juice. Cover and chill overnight. Make the lime bars.
5. Cut the lime bars into bite-sized pieces, spread on a cookie sheet, and freeze until you’re ready to churn.
6. Churn your ice cream. In your favorite ice cream storage container, layer the churned base and lime bar pieces. Freeze according to your preference!