Forum Thermomix

Questions Doubts and Requests => Tips and Tricks => Topic started by: meganjane on January 08, 2011, 05:49:19 am

Title: Ice Cream Consistency
Post by: meganjane on January 08, 2011, 05:49:19 am

I watched a programme on Foxtel recently which looked at E numbers. This particular episode was about emulsifiers and stabilisers.

Interestingly, Ice Cream was discussed. It seems that to get that luscious creaminess without the large ice crystals, you need to use a stabiliser. Stabilisers are pretty basic gums. Carageenan is one and is made from seaweed, often called Irish Moss. Another is Xanthan. Lecithin is the emulsifier of choice, keeping the fats in the cream linked to the water in the milk.

I might just do some experimenting this weekend as I have those gums as well as lecithin.

Title: Re: Ice Cream Consistency
Post by: cookie1 on January 08, 2011, 08:13:33 am

I will be interested in the results of your experiments MJ. I really enjoy that show.

Title: Re: Ice Cream Consistency
Post by: Zan on January 08, 2011, 08:28:04 am

Will be interested in your findings (sounds like a tasty experiment!)
what day/time/channel is the show on?

Title: Re: Ice Cream Consistency
Post by: LeeJ on January 08, 2011, 09:43:12 am

I saw that one last week on sbs, I was told you cane watch episodes online.

I too had thought about popping a stabilizer in  :D

I'll go and get the name of the show.

Title: Re: Ice Cream Consistency
Post by: LeeJ on January 08, 2011, 10:44:17 am

http://www.sbs.com.au/schedule/SBSONE/2010-12-30/SBS%20Sydney

Here we go, on the right hand side, you can watch full episodes, it's called Food Additives: An Edible Adventure

Title: Re: Ice Cream Consistency
Post by: meganjane on January 08, 2011, 11:10:22 am

So far, the presenter has been exploring the natural E numbers. He did explore sugar alternatives and though he didn't trash them, he did discuss the theory that they actually increase appetite as the body is looking for the energy that comes from sugar when something sweet is eaten. If no energy is derived from the sweet substance, then it looks for something else.

Title: Re: Ice Cream Consistency
Post by: faffa_70 on January 08, 2011, 12:07:05 pm

we find this show rather interesting too  :) :)

Title: Re: Ice Cream Consistency
Post by: thermie crew on April 25, 2011, 12:33:20 pm

I never get crystals on my thermomix ice cream. Perhaps I eat it too quickly?! ;)