On a warm day, it's time for...
Mar. 18th, 2009 09:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kerravonsenAnother ice cream experiment! Not that I haven't been making ice cream, but it hasn't been that experimental, since I'm on a good thing with the fruit + skim milk powder recipe. Anyway, here's an experimental variation.
When I was in the supermarket the other day, I saw a packet of Whey Powder in amongst all the soy milk and rice milk; so I bought it out of curiosity. Made it up like powdered milk, and it wasn't too bad... well, rather like watered-down milk. Anyway, I thought I'd see how the fruit + skim milk recipe did with whey powder instead of skim milk powder.
Experiment #43: Peach Whey Iced Confection
Recipe:
* 4 peaches
* 125ml Whey Powder
* 1 t Guar gum
* 3 T Xylitol
* 2 T Erythritol
* 125ml water
* 5 T Splenda granular
Puree the peaches. In a separate bowl, mix the whey powder, gum, xylitol, erythritol and water. Whip with a beater until thick. Mix in the pureed fruit, and the Splenda.
Result: Nice and creamy, but perhaps not quite as creamy as with skim milk.Still delicious.
I did a fruit + skim milk batch immediately afterwards with blood plums, and I did notice a difference with the skim milk versus the whey. I've changed my method for the recipe (as you may notice above); rather than just beating the milk and water, I add the other igredients, including the gum, and that gives a better result. One doesn't have to beat it for quite so long, the texture is more like thickened cream than egg whites, and it behaves more like a standard ice cream mixture, in that it will generally increase in volume in the machine, rather than shrinking slightly.
Anyway, in comparison with the skim milk powder, the whey powder didn't fluff up as much, or thicken as quickly. On the other hand, it gained more volume in the ice-cream machine.
Lessons: (a) whey powder works (b) skim milk powder works better.
When I was in the supermarket the other day, I saw a packet of Whey Powder in amongst all the soy milk and rice milk; so I bought it out of curiosity. Made it up like powdered milk, and it wasn't too bad... well, rather like watered-down milk. Anyway, I thought I'd see how the fruit + skim milk recipe did with whey powder instead of skim milk powder.
Experiment #43: Peach Whey Iced Confection
Recipe:
* 4 peaches
* 125ml Whey Powder
* 1 t Guar gum
* 3 T Xylitol
* 2 T Erythritol
* 125ml water
* 5 T Splenda granular
Puree the peaches. In a separate bowl, mix the whey powder, gum, xylitol, erythritol and water. Whip with a beater until thick. Mix in the pureed fruit, and the Splenda.
Result: Nice and creamy, but perhaps not quite as creamy as with skim milk.Still delicious.
I did a fruit + skim milk batch immediately afterwards with blood plums, and I did notice a difference with the skim milk versus the whey. I've changed my method for the recipe (as you may notice above); rather than just beating the milk and water, I add the other igredients, including the gum, and that gives a better result. One doesn't have to beat it for quite so long, the texture is more like thickened cream than egg whites, and it behaves more like a standard ice cream mixture, in that it will generally increase in volume in the machine, rather than shrinking slightly.
Anyway, in comparison with the skim milk powder, the whey powder didn't fluff up as much, or thicken as quickly. On the other hand, it gained more volume in the ice-cream machine.
Lessons: (a) whey powder works (b) skim milk powder works better.
