Hi, Help making super high quality ice cream

I recently made some very high quality ice cream but I messed up. I used non- homogenized organic milk so the ice cream came out sandy and separates into water in your mouth after you swallow the cream. Your site came up when I went to investigate emulsifying which I obviously have to do. Homogenizing milk not only breaks but damages the fat molecules. What do you recommend for emulsifying my ice cream mixture? You mention lecithin in your section on emulsification. Would that work by itself or do I need more emulsifiers? I am trying to avoid egg yolk because it would have to be cooked, I think. This ice-cream is being made from all organic or sundried, cold pressed non heated ingredients preserving complex antioxidants as well as other nutrients. Also, any idea how much emulsifier is necessary for say a gallon of liquid being 3 quarts whole milk and one quart super heavy cream.
Thanks very much for any help you can give me.

  • Posted by: Ken
  • November 2, 2019
  • 1 Comment

1 Comment

Lori T. November 3, 2019
Not knowing what recipe or method you used to create your ice cream- it's hard to say precisely what went wrong. It's likely the result of several things, but believe it or not your non-homogenized milk probably wasn't the problem. Yeah, it does mean the fat molecules were larger- but a lot of really good ice cream recipes actually call for unadulterated heavy cream to be added in along with whole milk. And I don't think adding in lecithin as an emulsifier is a great idea. You've gone to a lot of trouble to source a non-homogenized milk, it sounds like you want a product that is basically non-cooked and natural. Lecithin is a great emulsifier, but it must be extracted chemically from a rich source. That process doesn't quite fit with what I think you are aiming to achieve. Egg yolks would be a much more natural source of it, and if you are very certain of the source of those you would not necessarily have to cook a custard base with them. Yes, it would mean there would be a slight risk of salmonella- but honestly the risk of that is actually very low. Your choice on it, though if you wanted and were willing to accept a little heat processing, you could lower the risk even more by using pasteurized eggs. The other thing which may affect your ice cream texture is the sugar syrup base, and what choice of sweetener you opted for, as well as the proportion of it to the milk/cream. Sugar plays a very important part in ice cream, and affects the size of the water crystals which form and when in the process they form. The way to help this, and to help keep the crystals from forming is to use a stabilizer- most easily in the form of an invert sugar. This is most easily available in the form of corn syrup, but you can also use honey sometimes. It doesn't take much at all, perhaps a tablespoon or so per gallon of ice cream mix. As far as a substitute for the lecithin, if you don't want to use egg yolks- the only other things I could suggest would be to experiment with cocoa butter, or perhaps source Sunflower lecithin. That is cold press extracted, so would still be a raw product and would not require cooking. I've no idea where you would find it, but perhaps online sources. Not sure what your object is to yolks or cooking, but if you are determined to avoid this, these are the only things I can suggest. I also think you might do some research on the subject of ice cream chemistry, which might help you understand it and figure out what you need to do to get the product you want.
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