[Storing homemade ice cream]

After all my readings of different forms of sugars, after a few searches online, I can't find anywhere that stocks what I'm after. Does anyone have any ideas, preferably within the UK?

Dextrose (actually this is easy enough to find)

Invert sugar

Atomised glucose

Sorbet stabiliser (mentioned in Locatelli's book as a natural plant based stabiliser)

He also adds milk powder to some of his ice creams.

Ramsay's recipes just use liquid glucose instead.

Or even the Traganth Gum mentioned by Trishg?

Got the Musso as an eBay deal - £220. Risky, but it seems in good nick and worked fine last night. Fingers crossed!

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Hi Andy

I bought the traganth gum from a cake decorating supplier, but you can also get it from a natural handmade cosmetics supplier (google for company names) - it's added to creams etc to add with the smooth feel, and is usually food grade. Guar gum, pectin and gelatine can be used. I believe that these ingredients are the basis (in some combination) of the commercially available sorbet stabilisers.

Trish

[Storing homemade ice cream]

Wow!  That Musso Piccolo makes my little Krups look like the orphan of ice cream makers.  I'll be looking forward to your ice cream adventures. 

P.S.  You convinced me to buy the Locatelli book.

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I have had great results when use 1/4 to 1/2 teaspoon of traganth gum. I have only used it with sorbets so far, but I am sure it will have the same result with ice cream.

I use my stab mixer to add it to the sugar syrup as it can be a little difficult to blend. I have yet to work out the best step for introducing it to ice cream ( maybe with the flavouring part before churning?)

[Exotic Orange Cake]

This is a wonderful cake and in reality doesn't take all that long to prepare and can certainly be done over a period of days before its needed.  The cake actually consists of just a sponge, a Bavarian cream, a pastry cream, and a jelly top.  It took me about 45 minutes to assemble the cake once the component's were made.  Spraying it took a little longer since it was the first time that I had used the sprayer or done any chocolate spraying.  Once it is sprayed and unfrozen and thawed however it should be eaten.  Thats not usually a problem.   

Abra:   

Yes a 1/2 sheet pan is OK and there probably will be batter left over.  As to spraying well I used a virgin Wagner Paint sprayer (49$ at Home Depot) and 1/2 lb of melted tempered white chocolate and 1/2 lb of melted cocoa butter and 9gm of titanium oxide.  Other options to spraying would be to use thin squares or circles of white chocolate on the outside.  You could even incorporate designs off of transfer sheets. Or you could leave the chocolate off all together although it does have a nice textural component.

Smgarsh:

Yes, I melted 60gm of sugar in a pan and when it reached the desired color I took it off the heat and added the hot cream and vanilla.  As to glucose it is available at most cake decorating and candy supply shops.  I understand it is available at some Micheal's craft stores.  If you choose to use corn syrup you may have to increase the amount of gelatin to get the right consistency.  You want a jelly that just holds its shape and isn't rubbery.

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Hi, Awsome recipe - I can't wait to try it, but what is the purpose of the titanium oxide in the white chocolate spray?

Trish