Gelato Base help required

[austin_adams]

Currently, I am using a recipe, which gives me the below mentioned texture.

 

 

My current recipe:

 

Milk (4.5% FAT) - 1003 gms

Fresh Cream (25% FAT) - 160 gms

Sugar - 115 gms

Dextrose Monohydrate - 80 gms

Maltodextrin - 50 gms

SMP - 50 gms

Corn Powder - 1.5 gms

Pregel Neutro Base - 5 gms

CarboxyMethylChloride - 1 gm

Emulsifier - 3 gms

 

 

The problem with this recipe is that the creaminess of my Gelato is less and it is a bit heavier and granier in nature.

 

 

 

I would be grateful if you may suggest ways to pump in more air in my Gelato and let me know if my recipe need any more tinkering. I pasteurize the mix to 80 degrees and age for 4 hours before using it in my batch freezer. My serving temperature is -15 degrees.

 

 

 

 

   Current Texture of Gelato

 

 

 

 

However, my target texture of Gelato is shown below.

 

 

 

Thank you for your help in advance and awaiting your reply.

[weinoo]

It's funny, but when I make gelato, I use milk, cream, sugar, vanilla, and maybe fruit - and it comes out great.

 

The above reads like a chemistry experiment.

[pastrygirl]

 

 

On 6/27/2017 at 7:35 AM, austin_adams said:

Milk (4.5% FAT) - 1003 gms

Fresh Cream (25% FAT) - 160 gms

Sugar - 115 gms

Dextrose Monohydrate - 80 gms

Maltodextrin - 50 gms

SMP - 50 gms

Corn Powder - 1.5 gms

Pregel Neutro Base - 5 gms

CarboxyMethylChloride - 1 gm

Emulsifier - 3 gms

1 hour ago, weinoo said:

It's funny, but when I make gelato, I use milk, cream, sugar, vanilla, and maybe fruit - and it comes out great.

 

The above reads like a chemistry experiment.

 

 

Yeah, that is quite the long list.  Does each of the bottom six ingredients have a specific, purposeful role?  Do they copy a commercial stabilizer mix?  I've used Cremodan but never tried to put together my own stabilizer mix. 

 

Is the maltodextrin the same stuff you use to make powders out of oils?  If so, what does that do for ice cream?   If not, what is it?

 

This recipe is very low fat, I'd try changing the proportions of milk:cream, maybe add a touch more sugar.  Are you trying to avoid using eggs?

[weinoo]

I often avoid using eggs because I like the taste of good cream. Also, it's easier for me to make Philadelphia stye ice cream.

 

I find cream to milk 2:1 works nicely.

 

[paulraphael]

On 6/30/2017 at 1:31 PM, pastrygirl said:

 

Yeah, that is quite the long list.  Does each of the bottom six ingredients have a specific, purposeful role?  Do they copy a commercial stabilizer mix?  I've used Cremodan but never tried to put together my own stabilizer mix. 

 

That's my question too. It makes it hard to understand what's going on. 

I'd suggest starting with a commercial stabilizer that includes an emulsifier. Then you can skip the corn starch, the pregel-whatever-it-is, the carboxymethylchloride, and the maltodextrin. I'd suggest increasing the nonfat milk solids by quite a bit, considering you're making a relatively low fat gelato. Lots of milk solids is usually the key to great texture in any ice cream. 

 

It's certainly possible to concoct your own stabilizer blend, and it gives you the most control, but you want to know what you're doing. All the ingredients are interactive. Your current recipe includes what looks like a mashup of commercial stabilizers and individual stabilizing ingredients. Best to simplify before adding complications.