32 minutes ago, SeanT said:Thanks for the input Paula nd ccp900.
CCP900, your comment about not enought water is what my gut reaction was. The ice cream does seem dry. I think I'll make it again and see if i get the same results to double check I didn't somehow weigh an ingredient incorrectly. Unfortunately I don't have any carragean otherwise I would try that. If I wanted to make the ice cream even softer what would you do? Increase the granulated sugar? The ice cream definitely wasn't too sweet. Increase both the sugar and dextrose, or maybe even the invert syrup? BTW, my freezer temp is set at 0 F and the ice cream texture did not improve as it warmed up.
If it’s really just the softness you are after then I would just play around with dextrose and sucrose and invert sugar
as an example,
just using these 2 ingredients (just as an example)
original
50g sucrose = 50 pod 50 pac
50 g dextrose = 35 pod 95 pac
20g invert = 26 pod 33 pac
Total. 111 pod 178 pac
New
0 sucrose
75g dextrose = 53 pod 143 pac
45g invert sugar = 59 pod 75 pac
total 112pod 218 pac
of course you have to also factor in the solids content of the sugar etc but the calculation shows the point
