4 hours ago, SeanT said:
That's insteresting because I feel like I just made some vanilla with a sandy/dry texture after increasing the milk solids. I'm working on a recipe for softer ice cream straight out of the freezer for my wife so I increased the nonfat milk solids and the dextrose expecting to increase the freezing point and have softer ice cream. The mix is below. Interested in anyone's thoughts on why the texture wasn't soft, but sandy/crumbly. Put the wet ingredients in a blender and mixed thouroughly, mixed the dry ingredients to dispurse the stabilizers and then added to the wet and blended thoroughly. Put the mix in a gallon bag and dropped into the sous vide bath at 176F for 50 minutes give or take a few. Chilled in the fridge overnight and then into the ice cream maker.
Maybe I don't have enough overall sugar?
720 grams split between whole milk and heavy cream
70 g nonfat dry milk
40 g egg yolks
50 g sugar
50 g dextrose
20 g invert syrup
.85 g salt
.8 g guar gum
.65 g xanthan gum
Your milk solids is 11.70%. Lactose is 9.72%. Water is 564g or 59.22%. Your lactose is 52.5g which means it can absorb 525g of water and you still have the guar and xanthan and dextrose that would also absorb water. Old thinking says that you should keep lactose in the region of 7 to 9 percent otherwise it will go sandy but like what Paul said that should be relooked at given that the stabilizers that we use now inhibits the seeding and development of lactose crystals.
you may not have enough water hence why it’s sandy. This is theoretical though and I had to edit my sheet on my teeny tiny phone so it was difficult to see. Paul uses his proprietary tool for calculations so I hope he jumps in and verifies my numbers. I had to use glucose syrup though for invert in the calculation and that could have thrown off the water percentage as I think invert syrup would have more water? I also do not have the breakdown for your cream and milk so I used what’s available here and the brands can have different formulations too. So please take my numbers as rough estimates.
i will actually make ice cream tomorrow with almost the same percentages as yours I’ll report back and also provide the breakdown. I’m away from my laptop so I can’t check
EDIT Paul got to this before I posted my reply hehe. But I’ll keep it here
ill also add the other numbers
milk fat 14.83
milk solids non fat 11.70
other fat 1.37
other solids 1.06
total solids 40.78
pod 105 error due to invert sugar and glucose substitution
pac 238 error also due to substitution