I want to make sugar free ice cream using just whole milk, cream, and sucralose. How much food grade propylene glycol should I add per cup of milk to
keep the ice cream soft after it's been stored in the freezer for a few days? I've looked extensively online and cannot find this information. Thanks
for your help! zed - 3-9-2016 at 16:47
Um. Well, you could try olive oil.
I've made awesome "soft ice cream" from non-fat Greek yogurt. Problem is, in storage, when it becomes fully frozen, it becomes rock like.
My solution to this problem is to eat it fresh. Yumm. If you are having company for dinner, the fresh approach has much to offer. Namely,
showmanship. You whip out yer icecream maker, and make desert right on the spot.
Seems like some folks solve such storage problems by running their fully frozen full-fat ice-cream through a food processor to break up the matrix of
ice crystals, thus rendering it soft and creamy, then they add something to coat those ice crystals, to prevent them from locking back together again.
Propylene glycol might work by lowering the freezing point of free water, so that ice crystals do not form.
vmelkon - 7-9-2016 at 08:31
This is not a cooking forum.zwt - 7-9-2016 at 09:10
Ha! Took me a second to realize this was a joke; I
was about to give a long-winded response about molecular gastronomy and all the science behind modern processed foods, plus Liebig etc.Sulaiman - 7-9-2016 at 10:16
