Ice Cream Consistency

[meganjane]

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.

[cookie1]

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

[Zan]

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

[LeeJ]

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 

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

[LeeJ]

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

[meganjane]

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.

[faffa_70]

we find this show rather interesting too 

[thermie crew]

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