On 3/25/2023 at 7:22 PM, sverreef said:After a couple of ice cream free weeks because of a persistent cold, I made a blueberry ice cream based on the Chefsteps creme fraiche ice cream recipe I've had good results with earlier:
Both flavour an texture were fantastic!
I hope I've strayed enough from the original that it's OK to share the recipe here:
120g whole milk (3.5% fat)
68g glucose syrup DE40
45g sugar
1.1g locust bean gum
1 drop polysorbate 80
180g blueberry juice pressed from defrosted wild blueberries
7.5g skim milk powder
150g creme fraiche (35% fat)
2g citric acid
1.5g salt
Milk and sugars infused with 2.5g dried coriander seeds during hydration of the LBG. This was inspired by Stella Parks' comments on pairing blueberries with coriander seeds in her video about blueberry pie on Serious Eats. Can't say for sure if it had much of an impact on the flavour, and the amount used was just a guess, but it certainly didn't ruin the flavour. Coriander seeds were then strained before mixture was emulsified in the blender with the other ingredients.
Processed once on light ice cream + 1 respin in the Ninja Creami.
Served with white chocolate namelaka, crystalized/caramelized white chocolate and a few defrosted wild blueberries.
This looks good. I'm wondering how you're getting the locust bean gum to hydrate? Typically it needs to be cooked at a temperature that I'd be afraid would kill the fresh blueberry flavor.
