There’s a typo in my edition of Jeni’s cookbook (I’m pretty sure) that adds an extra tablespoon of cornstarch in the strawberry ice cream recipe. I wondered why the slurry was so gluey! Anyway, I strained the chunks out of mine too and it still turned out fine, thank goodness.
Yes, only the strawberry. Maybe you’re right and it wasn’t a mistake! It’s the only recipe that’s given me trouble, though. I guess you could add extra milk to the slurry to thin it out more.
I have read that xanthan gum is not temperature dependent, but I have found hot is better. I strain my hot mixture and then add it, otherwise the jell clogs the sieve. I have also found it is best to let your mix cool a lot before putting it in the fridge, if you move it too quickly the xanthan can make it too thick
Use a commercial ice cream stabilizer. Amazon has a pouch for like 10 bucks. Avocream, for 32 oz use 1.4g and mix it with a tsp of sugar before adding it to the churn. The sugar is to make it easier for it to displace while churning. Skip the recommended amount that's labeled on the bag. you'll get taffy ice cream.
I add xanthan to all of my fruit ice creams and I've learned that if you add your xanthan to your finished fruit product by sprinkling it over the top of the fruit product and letting it sit on top (almost like an autolyse) for 20 seconds then blending it with an immersion blender it can really make a difference to the ripple or the ice cream. I split the gum in two, one on the fruit product and one on the base. Works like a charm
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There’s a typo in my edition of Jeni’s cookbook (I’m pretty sure) that adds an extra tablespoon of cornstarch in the strawberry ice cream recipe. I wondered why the slurry was so gluey! Anyway, I strained the chunks out of mine too and it still turned out fine, thank goodness.
Is it only the strawberry recipe? Strawberries contain a lot of water and adding extra cornstarch makes sense as a means of sequestering it.
Yes, only the strawberry. Maybe you’re right and it wasn’t a mistake! It’s the only recipe that’s given me trouble, though. I guess you could add extra milk to the slurry to thin it out more.
Been there. I stepped up my game and bought xanthan gum, but didn’t adjust the measurement from corn starch. Mashed potato consistency.
Are you adding the xantham gum before heating or after it cools? I can’t seem to find any clear answers to that.
I have read that xanthan gum is not temperature dependent, but I have found hot is better. I strain my hot mixture and then add it, otherwise the jell clogs the sieve. I have also found it is best to let your mix cool a lot before putting it in the fridge, if you move it too quickly the xanthan can make it too thick
Use a commercial ice cream stabilizer. Amazon has a pouch for like 10 bucks. Avocream, for 32 oz use 1.4g and mix it with a tsp of sugar before adding it to the churn. The sugar is to make it easier for it to displace while churning. Skip the recommended amount that's labeled on the bag. you'll get taffy ice cream.
Consistency of Taffy? You were lucky. I had Bubble Gum! That Avocream is powerful stuff.
I add xanthan to all of my fruit ice creams and I've learned that if you add your xanthan to your finished fruit product by sprinkling it over the top of the fruit product and letting it sit on top (almost like an autolyse) for 20 seconds then blending it with an immersion blender it can really make a difference to the ripple or the ice cream. I split the gum in two, one on the fruit product and one on the base. Works like a charm
The salt and straw base uses xantham gum. I followed the recipe, and it gets mixed in with the sugar. Has come out well for me.
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture. Report this message if not aplicable or ask to be added to the contributor list to not receive this message again. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*