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A question about a recipe: Olive Oil Gelato

F017eb86 0c0c 4e90 a0cf 4f9ed66f5efd  olive oil gelato

I have a question about step 2 on the recipe "Olive Oil Gelato" from amanda. It says:

I've made this recipe twice, and both times the mixture has come out of the machine quite runny. This has happened to me before if I haven't cooled the base long enough, but both times, it was refrigerated for at least 10 hours. Has anyone else noticed this?

asked by Amber over 6 years ago

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6 answers 1855 views
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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

I'm guessing that, barring your refrigerator have some serious issues, you've adequately cooled your base. I'd also guess that perhaps it wasn't cooked quite enough. You want to get it to about 175 on an instant-read thermometer so you're coagulating proteins to a good thickness. Persevere!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Actually, the second time I heated it to 187 (confirmed with a digital thermomenter), and it seemed less cooked than the first time. Since Amanda said it should be a loose custard, I went with it anyway. I checked the temp of my frezer, and the bowl was fuly chilled (it lives in the freezer), so I am baffled. Could the weather affect it?

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

187 is actually too high. Proteins break down at 185, so lower would be better. It sounds like you're doing everything right. When I made it, I honestly don't recall its consistency going into the bowl, but it spun up beautifully, then froze perfectly in the freezer. You're spinning it 12 hours or so before serving, then freezing in a container, right? How does yours turn out after you spin it?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Really? The recipe mentioned heating the base to 185. After spinning, the mixture is really runny (my original concern). The first batch froze up moderately well -- firmer than soft serve but still soft -- but the second batch is ever so slightly icy, as I expected.

Thank you so much for your help!

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 6 years ago

Try not cooking it to that high heat. It's all a science experiment, you know!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Indeed, that's one of the things I love about cooking.

Thanks again for your help!

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