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kerravonsenIt is the weekend, and there is more ice-cream!
Experiment #50: Low-Fat Sugarless Vanilla Bean Ice Cream
Recipe:
* 250 ml Skim Milk Powder
* 1 t Xanthan Gum
* 3 T Inulin
* 1 t vanilla bean powder
* 4 T Splenda Granular
* 250 ml water
Mix the dry ingredients, then mix in the water.
I had a bit of a disaster with the ice-cream machine then - the motor got loose and it all tangled up and I had to start again. In the course of that, I added 125ml of boiling water to thin it down and get it out of the container.
Whys: I decided to try plain low-fat vanilla because I hadn't actually done the revised recipe from the last time I tried. And because I'm easing myself into it all again. Which was just as well because the mixing didn't go as well as it had with #49.
Result: Soft and creamy and vanilla-y. Somewhat sticky/gummy. I would have liked it to have processed longer, but it was freezing to the side and the machine wouldn't stir any more.
The Ultimate Taste Test: my ice cream versus Cadbury Creamy Vanilla Ice Cream (I wouldn't dare put it up against something like Sarah Lee French Vanilla).
Mine is softer, since it's freshly made, so it's hard to compare the texture of them.
Both a similar level of vanilla-ness.
Mine has a gummy undertone (the Xanthan gum, I'd imagine).
Verdict: The commercial full-cream ice-cream wins. But mine wasn't too bad.
Lessons: (a) Add more water. (b) Don't compare one's low-fat vanilla to full-cream vanilla....
Experiment #51: Low-Fat Strawberry Ice Cream
Recipe:
* 1 punnet (250g) fresh strawberries
* 125 ml skim milk powder
* 6 T Xylitol
* 125 ml water
* 2 T Inulin
* 1 t Guar Gum
* 1/2 vanilla bean powder
* 2 T Splenda Granular
Chop the strawberries. Microwave on high for 2 minutes. Puree. Let cool.
Mix in the other ingredients, one at a time. (The mixture ended up being quite thick.)
Process in ice-cream machine.
It wasn't quite right from the freezing-point aspect either, because it froze to the sides and not in the middle; not enough, at least. So I stuck it in the freezer for 20 mins, and tried it then. Didn't change much, though.
Whys: I had another punnet of strawberries, and I wanted to compare it with the strawberry-coconut recipe.
I got the idea of stewing the strawberries from somethingthe_magician said.
Then I was combining a few different ice-cream ideas - the Xylitol for the freezing, the Inulin for body, the gum for scoopability.
Result: Creamy but gummy in texture; a little bit of grit from the strawberry seeds. A mild strawberry taste.
Verdict: Nice taste, not so good in texture.
Lessons: (a) Cooking the strawberries is a good idea. (b) Stop adding gum to everything.
I'm feeling frustrated because neither of these turned out the way I was hoping.
Experiment #50: Low-Fat Sugarless Vanilla Bean Ice Cream
Recipe:
* 250 ml Skim Milk Powder
* 1 t Xanthan Gum
* 3 T Inulin
* 1 t vanilla bean powder
* 4 T Splenda Granular
* 250 ml water
Mix the dry ingredients, then mix in the water.
I had a bit of a disaster with the ice-cream machine then - the motor got loose and it all tangled up and I had to start again. In the course of that, I added 125ml of boiling water to thin it down and get it out of the container.
Whys: I decided to try plain low-fat vanilla because I hadn't actually done the revised recipe from the last time I tried. And because I'm easing myself into it all again. Which was just as well because the mixing didn't go as well as it had with #49.
Result: Soft and creamy and vanilla-y. Somewhat sticky/gummy. I would have liked it to have processed longer, but it was freezing to the side and the machine wouldn't stir any more.
The Ultimate Taste Test: my ice cream versus Cadbury Creamy Vanilla Ice Cream (I wouldn't dare put it up against something like Sarah Lee French Vanilla).
Mine is softer, since it's freshly made, so it's hard to compare the texture of them.
Both a similar level of vanilla-ness.
Mine has a gummy undertone (the Xanthan gum, I'd imagine).
Verdict: The commercial full-cream ice-cream wins. But mine wasn't too bad.
Lessons: (a) Add more water. (b) Don't compare one's low-fat vanilla to full-cream vanilla....
Experiment #51: Low-Fat Strawberry Ice Cream
Recipe:
* 1 punnet (250g) fresh strawberries
* 125 ml skim milk powder
* 6 T Xylitol
* 125 ml water
* 2 T Inulin
* 1 t Guar Gum
* 1/2 vanilla bean powder
* 2 T Splenda Granular
Chop the strawberries. Microwave on high for 2 minutes. Puree. Let cool.
Mix in the other ingredients, one at a time. (The mixture ended up being quite thick.)
Process in ice-cream machine.
It wasn't quite right from the freezing-point aspect either, because it froze to the sides and not in the middle; not enough, at least. So I stuck it in the freezer for 20 mins, and tried it then. Didn't change much, though.
Whys: I had another punnet of strawberries, and I wanted to compare it with the strawberry-coconut recipe.
I got the idea of stewing the strawberries from something
the_magician said.Then I was combining a few different ice-cream ideas - the Xylitol for the freezing, the Inulin for body, the gum for scoopability.
Result: Creamy but gummy in texture; a little bit of grit from the strawberry seeds. A mild strawberry taste.
Verdict: Nice taste, not so good in texture.
Lessons: (a) Cooking the strawberries is a good idea. (b) Stop adding gum to everything.
I'm feeling frustrated because neither of these turned out the way I was hoping.
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no subject
Date: 2010-10-23 03:59 pm (UTC)no subject
Date: 2010-10-23 06:37 pm (UTC)no subject
Date: 2010-10-23 07:13 pm (UTC)no subject
Date: 2010-10-23 07:15 pm (UTC)Now that the machine is working again, and summer is approaching, there will certainly be more of them.
They aren't as scientific as they could be, since I change more than one variable at a time.
no subject
Date: 2010-10-23 07:34 pm (UTC)