I’m making strawberry ice cream soon for the first time and using Max Falkowitz’s recipe (https://www.seriouseats.com/best-strawberry-ice-cream-recipe) except switching the amounts of sugar and corn syrup in the base, so 3/4 cup corn syrup and 1/2 cup sugar.
When I put the ingredients into icecreamcalc,
I noticed that the total fat and milk solids not fat were rather low.
Basically, I was just wondering, should fruit ice creams usually have lower fat since fat detracts from their flavor and makes it too rich? Or will it be icy without enough fat?
And in regards to the milk solids not fat, is it okay if it’s a bit low? I can’t add powdered milk.
by trabsol
1 Comment
I definitely like lower fat in my fruity ice creams. My banana recipe is 8% milkfat, and for strawberry I usually make frozen yogurt with around 6% milkfat.
Why can’t you add skim milk powder? That would be my first go-to in improving this recipe. If not that, inulin or dextrin fiber (which are excellent as fat replacers and for adding solids/body). Otherwise, I’m not sure. I’ve also used plain lactose, micellar casein, and whey protein isolate as a makeshift homemade skim milk powder blend, but that’s obviously not easier unless you happen to have protein powder sitting around…