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.