I have some gripes with my latest ice cream batch which was stracciatella ice cream. This was my third time making ice cream. The ice cream wasn’t creamy and didn’t stick to itself, this made it hard to scoop. I suspect the problem was either the lower fat or the carob powder. This was also my first time using dextrose. Is this a problem with my machine, ingredients or just the recipe? Can you recommend a better ice cream base recipe? I have been using icecreamscience for recipes and this was the first time i made something different. I don’t have easy access to the inulin mentioned in his recipe and his recipes taste a bit too fatty.
I used the Cuisinart ICE-30 BCE cooled to \~ -30°C and stopped at 30 minutes.
80 % dark chocolate 13 % cocoa butter 7 % avocado oil
Recipe ingredients:
Whole milk 500 ml
Cream 100 ml
Sugar 120 gr
Dextrose 25 gr
Milk powder 25 gr
Carob flour 5 gr
80 % dark chocolate 13 % cocoa butter 7 % avocado oil added at the end
I used:
35 % double cream
1 % milk
Aduki carob powder
by mrhassu2
4 Comments
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Not enough fat
Replace 150-250 g of milk with cream
Also don’t use 1% milk try whole
I think the fat content is way too low. I’m assuming whole milk at 3.25% fat and heavy cream at 36% fat. This would end up being only about 8.7% fat content in the total mix. This is more like ice milk than ice cream.
The carob powder also separated when I was cooling the mix. Is it supposed to do this?