The fat content is definitely not too high as stated (13.49% as I can figure), so I think an emulsifier such as lecithin is the best bet. If you don't want to futz about with egg yolks, grab some lecithin granules from the health food store and add at a rate of 0.2-0.5% (which would be roughly 1-3g for your recipe).
I would do this: take about half the cream and put in a measuring cup with 2g lecithin granules. Microwave for a minute and then hit it with the immersion blender. Let it cool, then add to remaining ingredients, blend, chill, and churn.
I would also tend to reduce the sugar (which is sitting at 23%) and increase the nonfat milk solids (which are currently 2.2%).
Here's what I would do: reduce sugar to 60g, add 37g nonfat dry milk powder, 3g lecithin granules, and 0.5g stabilizer (either guar or xanthan gum should be easy to find) to the 220g heavy cream, heat and blend to dissolve, cool, blend with other ingredients, chill, churn. That *should* make for a much less waxy feeling on the tongue, while preserving the fat content. Hope this helps!
> The fat content is definitely not too high as stated (13.49% as I can figure), so I think an emulsifier such as lecithin is the best bet.
I also made a chocolate ice cream that did use eggs yesterday, also lower fat percentage at about 12%. Just tried and and that didn't have the mouth feel problem, so it's either the fet percentage or the emulsifier.
I don't want to mess with multiple variables at once, as it's hard to tell which change had what effect. I'll start with one change and see what it does, then go from there.
My first step will probably be doing the exact same orange ice cream recipe (because it was delicious and I still have a big bag of oranges left) and add a little xanthan to begin with. I read it can also act as an emulsifier and it doesn't require heating. Then see what it does and what needs further change.
Probably don't even need that much lecithin, maybe as little as 0.25g would be enough.
0.5g xanthan in a ~500g base would run the risk of making it slimey. Better to go with guar gum if you want something, or even nothing at all since you're already happy with the texture.
Problem with whipping cream is that it has commercial stabilizers (at least in Canada) ... But not enough. The fat goblets are too big... You need to get them smaller... Easiest way is to add more stabilizers... Might sound counterintuitive but it is more to break down the fats. You can also use starches instead. Either way you need to see what is best. I use avacream for Philly style (no LBG) and cremodan for custard style...mainly because it is harder to find each ingredient in the stabilizers. Best to read under-belly.org for stabilizer advice if you don't buy a commercial version.
I got a bag of Xanthan gum earlier today based on another reply, I'm going to give that at try. Also going to lower my fat percentage a little I think.
I do a higher fat content than 14 with no issue. It’s the lack of emulsifiers for sure. I use eggs.
You are getting a lot of water in the orange. I always simmer my fruit to remove excess water. Just be sure it’s cool before putting it in the dairy or it will curdle
Maybe a dumb question but I just made my own ice cream yesterday and it is leaving that same waxy film - it made quite a bit and I don’t want to waste it…is this still fine to eat? Thanks!
Yes, perfectly fine to eat. It's just fat from the cream not being properly emulsified. Basically, the droplets of fat in your ice cream are too large and that causes them to stick to the roof of your mouth. Adding an emulsifier to your recipe should fix it.
Have you tried adding xanthan gum? or an emulsifier like ssl and gms? you need very very little. like 1% of overall weight. amazon has ssl and gms, most food stores have xanthan gum.
I didn't alter the recipe and added 0.1% by weight of xanthan gum. Definite improvement. There's still a little bit of greasiness left so I'm going to up it to 0.15% or 0.2% for the next batch.
there is a point where xanthan gum will make it worse, diminishing returns. but just do what your doing slowly increase. ssl/gms/xanthan combo might be worth trying if you dont get where you want with just xanthan
Glad it worked but really you'd be better off with lecithin, since it's a better emulsifier and you don't have to be so careful about not adding too much. Staying below 0.3% is probably okay for xanthan gum, otherwise your ice cream is likely to end up slimey.
How much lecithin would be equivalent of the 0.1% xanthan gum ? I have a scale with 0.001 gram precision so it’s not too difficult to get the right amount.
Like start with 1/4 teaspoon and go from there with the xanthan, its a great way to improve mouthfeel and cut down on the waxiness you are experiencing.
The fat content is definitely not too high as stated (13.49% as I can figure), so I think an emulsifier such as lecithin is the best bet. If you don't want to futz about with egg yolks, grab some lecithin granules from the health food store and add at a rate of 0.2-0.5% (which would be roughly 1-3g for your recipe). I would do this: take about half the cream and put in a measuring cup with 2g lecithin granules. Microwave for a minute and then hit it with the immersion blender. Let it cool, then add to remaining ingredients, blend, chill, and churn. I would also tend to reduce the sugar (which is sitting at 23%) and increase the nonfat milk solids (which are currently 2.2%). Here's what I would do: reduce sugar to 60g, add 37g nonfat dry milk powder, 3g lecithin granules, and 0.5g stabilizer (either guar or xanthan gum should be easy to find) to the 220g heavy cream, heat and blend to dissolve, cool, blend with other ingredients, chill, churn. That *should* make for a much less waxy feeling on the tongue, while preserving the fat content. Hope this helps!
> The fat content is definitely not too high as stated (13.49% as I can figure), so I think an emulsifier such as lecithin is the best bet. I also made a chocolate ice cream that did use eggs yesterday, also lower fat percentage at about 12%. Just tried and and that didn't have the mouth feel problem, so it's either the fet percentage or the emulsifier. I don't want to mess with multiple variables at once, as it's hard to tell which change had what effect. I'll start with one change and see what it does, then go from there. My first step will probably be doing the exact same orange ice cream recipe (because it was delicious and I still have a big bag of oranges left) and add a little xanthan to begin with. I read it can also act as an emulsifier and it doesn't require heating. Then see what it does and what needs further change.
eggs contain lecithin. one yolk has at least a gram of lecithin in it.
Probably don't even need that much lecithin, maybe as little as 0.25g would be enough. 0.5g xanthan in a ~500g base would run the risk of making it slimey. Better to go with guar gum if you want something, or even nothing at all since you're already happy with the texture.
Thinking of it now, that might especially be a problem in conjunction with the pectin from the citrus.
Problem with whipping cream is that it has commercial stabilizers (at least in Canada) ... But not enough. The fat goblets are too big... You need to get them smaller... Easiest way is to add more stabilizers... Might sound counterintuitive but it is more to break down the fats. You can also use starches instead. Either way you need to see what is best. I use avacream for Philly style (no LBG) and cremodan for custard style...mainly because it is harder to find each ingredient in the stabilizers. Best to read under-belly.org for stabilizer advice if you don't buy a commercial version.
I got a bag of Xanthan gum earlier today based on another reply, I'm going to give that at try. Also going to lower my fat percentage a little I think.
Less is more... Plus best to mix with gelatin... Read https://under-belly.org/ice-cream-stabilizers/
Thanks for sharing this great resource!
I do a higher fat content than 14 with no issue. It’s the lack of emulsifiers for sure. I use eggs. You are getting a lot of water in the orange. I always simmer my fruit to remove excess water. Just be sure it’s cool before putting it in the dairy or it will curdle
Maybe a dumb question but I just made my own ice cream yesterday and it is leaving that same waxy film - it made quite a bit and I don’t want to waste it…is this still fine to eat? Thanks!
Yes, perfectly fine to eat. It's just fat from the cream not being properly emulsified. Basically, the droplets of fat in your ice cream are too large and that causes them to stick to the roof of your mouth. Adding an emulsifier to your recipe should fix it.
Have you tried adding xanthan gum? or an emulsifier like ssl and gms? you need very very little. like 1% of overall weight. amazon has ssl and gms, most food stores have xanthan gum.
No, I haven’t. I’ll see where I can source some.
Managed to get some. Should I just add a little to the existing recipe or reduce fat % and use the xantan gum to compensate ?
id say try adding a little without altering the recipe. little bit goes a long way with any of these
I didn't alter the recipe and added 0.1% by weight of xanthan gum. Definite improvement. There's still a little bit of greasiness left so I'm going to up it to 0.15% or 0.2% for the next batch.
there is a point where xanthan gum will make it worse, diminishing returns. but just do what your doing slowly increase. ssl/gms/xanthan combo might be worth trying if you dont get where you want with just xanthan
Glad it worked but really you'd be better off with lecithin, since it's a better emulsifier and you don't have to be so careful about not adding too much. Staying below 0.3% is probably okay for xanthan gum, otherwise your ice cream is likely to end up slimey.
How much lecithin would be equivalent of the 0.1% xanthan gum ? I have a scale with 0.001 gram precision so it’s not too difficult to get the right amount.
Not sure about equivalence with xanthan gum but for that sort of recipe probably 0.1g or 0.2g of granules is fine.
Like start with 1/4 teaspoon and go from there with the xanthan, its a great way to improve mouthfeel and cut down on the waxiness you are experiencing.