I am starting to make ice cream using pure whipping cream and no milk, to
avoid lactose intolerance. I am finding that when the ice cream hardens in
the freezer that it gets so hard it is very difficult to serve later. Once
it softens, it tends to fall apart in chunks. I would like to identify a
good emulsifier that would help to keep the frozen ice cream softer.

I have found a few emulsifiers suggested online:

- unflavored gelatin
- xanthum gum
- guar gum
- konjac glucomannan

I understand that there are some commercial emulsifers that are aimed
squarely at ice cream, although I suspect these are just brand names
attached to some combinations of the above basic ingredients. Commercial
mixtures include:

- Cuisine-Tech Cremodan 30
- Tuttopan F50

Does anyone have experience with any of the above and advice on how to use
them with ice cream?

I have tried xanthum gum before and I don't like it. It tends to clump into
small dense balls and no amount of heat can melt these. You end up with
lumpy mixtures.

I have experience using konjac glucomannan just to thicken liquids being fed
to people with swallowing problems. I really like working with it because
it distributes evenly rapidly and forms a very substantial gel. I have no
idea how it behaves in a freezer.

Any advice is appreciated.

--
W

On Fri, 12 Jul 2013 03:51:18 -0700, "W" >
wrote:

>I am starting to make ice cream using pure whipping cream and no milk, to
>avoid lactose intolerance. I am finding that when the ice cream hardens in
>the freezer that it gets so hard it is very difficult to serve later. Once
>it softens, it tends to fall apart in chunks. I would like to identify a
>good emulsifier that would help to keep the frozen ice cream softer.
>
>I have found a few emulsifiers suggested online:
>
>- unflavored gelatin
>- xanthum gum
>- guar gum
>- konjac glucomannan

eeeeeeeeeeewwwwwwwwwww!!!!!!!!!!!!! chemicals. They don't belong in
ice cream. Check the amount of sugar you are using and how you are
shipping in the air (overrun) to get a better texture. If you can use
light cream that may be better also.

Read up on the freezing process to be sure you are getting enough air
and not getting too solid, as all home made products tend to be. I
let it warm up before scooping and that helps quite a bit.

W wrote:
>
> Any advice is appreciated.

Algin from kelp is commonly used. I've read
that it's the best emulsifier for ice cream.

"W" > wrote in message
...
>I am starting to make ice cream using pure whipping cream and no milk, to
> avoid lactose intolerance. I am finding that when the ice cream hardens
> in
> the freezer that it gets so hard it is very difficult to serve later.
> Once
> it softens, it tends to fall apart in chunks. I would like to identify a
> good emulsifier that would help to keep the frozen ice cream softer.
>
> I have found a few emulsifiers suggested online:
>
> - unflavored gelatin
> - xanthum gum
> - guar gum
> - konjac glucomannan
>
> I understand that there are some commercial emulsifers that are aimed
> squarely at ice cream, although I suspect these are just brand names
> attached to some combinations of the above basic ingredients. Commercial
> mixtures include:
>
> - Cuisine-Tech Cremodan 30
> - Tuttopan F50
>
> Does anyone have experience with any of the above and advice on how to use
> them with ice cream?
>
> I have tried xanthum gum before and I don't like it. It tends to clump
> into
> small dense balls and no amount of heat can melt these. You end up with
> lumpy mixtures.
>
> I have experience using konjac glucomannan just to thicken liquids being
> fed
> to people with swallowing problems. I really like working with it because
> it distributes evenly rapidly and forms a very substantial gel. I have no
> idea how it behaves in a freezer.
>
> Any advice is appreciated.

Could be your recipes. I tried a variety of them. I don't eat ice cream
myself. But husband and daughter do like it however... Of all the recipes
I tried, they only liked one. It was banana. But I gather that banana ice
cream is one of the easiest to make. Raw foodists often make it merely with
frozen bananas and nothing else.

"Mark Thorson" > wrote in message
...
> W wrote:
> >
> > Any advice is appreciated.
>
> Algin from kelp is commonly used. I've read
> that it's the best emulsifier for ice cream.

I believe Sodium Alginate is used for creating "caviar" shaped food. It
creates spheres?

--
W