34 minutes ago, JoNorvelleWalker said:
Polysorbate 80 is an emulsifier that improves ice cream foam, resulting in better meltdown.
https://books.lib.uoguelph.ca/icecreamtechnologyebook/chapter/ice-cream-meltdown/
I first acquired polysorbate 80 for making Modernist gelato
https://modernistcuisine.com/recipes/pistachio-gelato/
The Modernist Cuisine folks traditionally made their gelato in a Pacojet so their gelato recipes should work well in the Ninja.
Is polysorbate necessary in Rose's recipe? No. But I have a lifetime supply of polysorbate 80. I like it, I use it. In very, very small amounts.
@andrewk512, in my experience polysorbate 80 alone does not fix the problem of butter chunks or buttery mouthfeel in high fat ice cream. But enough emulsifiers (egg yolk, polysorbate 80, glycerides), careful cooking of the mix, and proper homogenization should completely solve the problem.
https://books.lib.uoguelph.ca/icecreamtechnologyebook/chapter/homogenization-of-mix/
Nice. I have only ever seen it used in meat emulsions - Thomas Keller's beef shortrib wellington uses it, and some recipes in the new French Laundry book I think.
I will order some next time I make watermelon sorbet (probably next year, since my freezer supply ran out) to see if it could stop the color separation that occurs when the sorbet base freezes.
A Ninja Creami observation I've noted after making sorbet every day for the past week (I've been doing "water sorbets" to test different additives) is that the pre-process temperature does not affect much the post-process temperature. I have had the same post-process temps whether freezing in a -18C freezer or a -26C freezer. I think the final ice cream temperature after using the creami is more affected by the freezing point depression of the product. It always seems to come out 1-2 degrees warmer than the calculated "serving temp" in the ice cream calculator
