On 4/18/2022 at 4:17 PM, randomwalk said:
I have found that sometimes this happens to me, and if my ice cream is still crumbly after a respin, I either let it sit a little or scoop it. At least when this happens to me, it seems to mean the mixture is colder than usual and either sitting a couple of minutes or the act of scooping warms it enough to fix the texture. But, it doesn't sound exactly like what you experienced because you had ice. (One more thought...sometimes if my scoop scrapes the side of the pint container, it gets ice in it because the sides don't seem to get processed well.)
However, one time I tried to make olive oil ice cream, and it turned out crumbly, so I re-processed. Then I scooped, and the whole thing seemed to have turned to butter! Not sure if I just exceeded the amount of fat this method can support?! I vaguely wanted to try again but haven't had the energy to do it when I suspect I'll face the same results.
I agree the powdery texture is a function of having the mixture too cold. The respin is heating it up in a sense. The device does not really effectively scrape fully to the sides so when you respin and the outsides have warmed up a bit you are stirring in underprocessed icy ice cream base which accounts for the off texture.
Uncooked bases with high cream content seem to turn waxy/buttery when overprocessed. Was there a lot of cream in your recipe?
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I haven't had time for too much cooking lately but did end making a really excellent raspberry sorbet, along with the usual white chocolate snow recipe from Under Pressure. Both paired really nicely together! I have stopped using stabilizer in recipes I plan to serve same day (somewhat because I am having issues with my stabilizer and can't be bothered to buy more yet)
Raspberry sorbet
- 500g raspberry puree (measured after blending and straining out the seeds)
- 130g sucrose
- 10g glucose powder
Blend then freeze. Process on lite
White chocolate snow adapted from Under Pressure
- 35g white chocolate
- 22g cacao butter
- 134g water
- 44g heavy cream
- 13g sucrose
Bring cream and water to boil, stir in the sugar. Add white chocolate and cacao butter to melt. It's best to thoroughly chill this and then blend it up before freezing it because if you just chuck the hot mixture in the freezer it'll separate a lot (it'll still make snow when separated, it's just not as snowy). I fill the pint half full because the snow generates a lot of air and I process it on sorbet to not heat it up too much. I highly recommend chilling the plates when serving this one cause otherwise it quickly becomes white chocolate soup
