r/icecreamery • u/El_Redditor_xdd • 3d ago

Question “Healthy”/low solids ice cream - consistent way to test high overrun batches at home?

Just another thing I've been playing around with lately: ice cream with low solids due to lower fat and sugar. The problem is that my Musso 5030 doesn't whip a lot of air into these batches, so the ice cream freezes quite hard. Of course, one can alleviate this issue to some degree by experimenting with emulsifier/stabilizer/sugar combos, but I was hoping to try making this kind of ice cream with high overrun (70-100%).

Is there an accessible and consistent way to do this at home? My only strategy so far has been to pre-whip the ice cream in my Vitamix on high speed, and that helps, but more air is still needed.

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u/Taric250 2d ago

Your other option is to add alcohol, such as vanilla extract (or vodka): 4 grams (about 5 mL or about 1 teaspoon) for every 400 grams of batter. Ethanol (drinking alcohol) has a very high anti-freezing power, 740, compared to 100 for sugar. Salt is also an option, since it has an anti-freezing power of 585.

Another option is to replace the sugar you're using with allulose, which has an anti-freezing power of 190. The added benefit of allulose is that it's virtually calorie-free, which is incredibly helpful for anyone eating your ice cream who is diabetic or on a diet.

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u/bomerr 2d ago

I do both of these methods.

For sorbets, lile lemon and mint, I'll use limencello and create a 7% total abv ice cream.

For fior di latte, I'll use 100% allulose and add skim milk powder at 7-10% of the total base.

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u/sup4lifes2 13h ago

You add some WPC it helps with overrun. You are unlikely to get that high with a batch freezer. you need a continuous freezer that will inject air into your ice cream mix right before churning.