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Old 06-28-2011, 04:36 AM   #31
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I have been experimenting with the glycerin in my custard ice cream mixture in the hopes of it being scoopable out of the freezer. So
far, I am up to 3 tbsp. and it is still hard as a rock the next day. Maybe the lecithin
would help? I also used xanthan in it.
Here is my last batch: 2 c. HWC, 2 c. half and half, 4 c. combination of flax milk, almond milk and CC milk, 6 eggs (cooked the eggs and cream together til very hot to thicken, then added the milk), 1 1/3 c. sweetener plus liquid french vanilla flavored stevia to taste, 1 tsp. xanthan, 3 tbsp. glycerin, a lot of vanilla.
I would appreciate any suggestions! TIA!
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Old 06-28-2011, 06:18 AM   #32
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Birgit, where does the pomegranate come into your ingredient list for you blackberry pomegranate frozen yogurt? I would like to try this.
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Old 06-28-2011, 08:35 AM   #33
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Quote:
Originally Posted by Soobee View Post
Birgit, where does the pomegranate come into your ingredient list for you blackberry pomegranate frozen yogurt? I would like to try this.
I used half pomegranate syrup and half blackberry syrup.
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Old 06-28-2011, 08:44 AM   #34
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Quote:
Originally Posted by jlp2009 View Post
I have been experimenting with the glycerin in my custard ice cream mixture in the hopes of it being scoopable out of the freezer. So
far, I am up to 3 tbsp. and it is still hard as a rock the next day. Maybe the lecithin
would help? I also used xanthan in it.
Here is my last batch: 2 c. HWC, 2 c. half and half, 4 c. combination of flax milk, almond milk and CC milk, 6 eggs (cooked the eggs and cream together til very hot to thicken, then added the milk), 1 1/3 c. sweetener plus liquid french vanilla flavored stevia to taste, 1 tsp. xanthan, 3 tbsp. glycerin, a lot of vanilla.
I would appreciate any suggestions! TIA!
Yes, I think you need a lot more glycerin than that.

My current rule of thumb for scoopability is 2 tsp to 1 tbsp per cup of liquid.
For a large batch like yours, that would be 7-8 tbsp. If you have mostly non-watery ingredients, you can get away with less.

Scoopability has a lot to do with "water content" too. Almond and flax milk (even cc milk) do have a high water content and water tends to freeze harder than fat. The egg yolks compensate for some of that I'm sure, but lecithin may help here too as it tends to "bind" water and fat ingredients better!

HTH!
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Old 06-29-2011, 05:05 AM   #35
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Thanks Birgit, that helps a lot!!
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Old 07-25-2011, 01:57 PM   #36
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Posted the chocolate ice cream recipe on my blog

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Old 07-26-2011, 05:04 PM   #37
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I just posted a revised recipe for the lemon buttermilk ice cream. No more crumbling and scoopable straight out of the freezer
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Old 07-26-2011, 10:46 PM   #38
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sounds really good. sue
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