Below is the Excel spreadsheet I created to calculate my ice cream mix. If the cream is too warm the fat becomes ineffective as a stabilizer and your cream will fall flat.
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Ice cream is a popular dairy product among consumers of all ages.
Ice cream stabilizer. Mine did not whip in the sense it did not become airy or develop into a larger air induced volume of frosting to fill the bowl as whipped cream would normally do. For a dairy-free vegan-friendly version simply swap a good quality full-fat coconut milk or coconut cream in its place and whip into soft peaks. There are no restrictions on the use of this spreadsheet so feel free to download and use it as you see fit.
Its based on the calculations in Ice Cream 7th Ed by Professor Doug Goff and Professor Richard Hartel which I highly recommend reading. It is a microcrystalline network of liquid and solid phases. Textural attributes of ice are the key factors determining the market success of the product.
I followed the remainder of the recipe with the exception of adding whipped cream stabilizer that I had from King Arthur Flour company I got it off their website- ingredients are powdered gelatin. The cream must be cold when you start or it will not whip correctly. Coconut whipped cream is a dairy-free alternative to classic whipped cream which is made with heavy whipping cream.
Ice cream is a dairy aerated dessert that is frozen prior to consumption. It contains air cells entrapped in liquid phase and various other components like proteins fat. The cream may thicken but even vigorous whipping will not make it attain lofty heights and a fluffy texture.
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