I've been trying to get my gelato recipe down and the flavor is there and i'm starting to get the texture/mouthfeel down but the only problem is that my base seems to have undissolved sugar cane? which i think is causing that crunchy gelato. The crunch is kind of like crunching on sugar or very small ice crystals. Another way i can describe it is, it sounds crunch when bit but doesnt really have a crunch? I slowly heat up my base to 180F and leave it for about 10 minutes for the gums to activate so i'm sure the sugar should be all dissolved by then. When I try the base by itself, it is very smooth and I dont feel any grainyness to it at all.
I've noticed this happening when I started using LBG/ Guar gum as well as a 3:1 milk/cream ratio. I dont think i had this issue when i was using cornstarch as a thickener.
Current recipe:
- 330g whole milk 3.5% fat
- 110g heavy cream 40% fat?
- 60g cane sugar
- 15g dextrose
- 20g SMP
- .65g LGB .25 guar
Side question- I've made a batch of mint chip gelato and it tasted really good after i churned it but the final product came out really dull. The mint flavor was really dull and it came out quite bland with a little bitter after taste. I steeped the mint in the base as I let it marinate in the fridge for 24hrs before i churned it. Any tips?
by Fun_Character_8691
3 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
Gums are notorious for clumping when thrown straight into the liquid. Did you just dump straight them into the base or disperse them thoroughly with other dry ingredients first?
i’d assume that you stirred your base when cooking, lol.
i always put my base through a fine mesh and never had such an issue
you can try chopping/mincing the mint leaves and add it to cook to release its oil/flavour better, and strain after.
infusion extraction is impacted by both length of time and temperature.
additionally consider a combo of mint essence/extract with fresh mint.