Vanilla ice cream without eggs

Category: Dairy and egg dishes
Vanilla ice cream without eggs

Ingredients

skimmed milk powder 50 grams
milk 500 grams
sugar 120 grams
vanilla taste
salt pinch
cream 33% 165 gram
xanth gum 0.5 grams (0.5 tsp)
guar gum 0.5 grams (0.5 tsp)

Cooking method

  • Mix sugar, gums and milk powder.
  • Add milk, stir until the lumps disappear.
  • If there is sous vide, then pack the mixture in a bag and cook at 95 degrees for 30 minutes.
  • If there is no sous vide, then you can use a manual multicooker or cook in a water bath at a temperature of 95 degrees for 30 minutes.
  • If made in a bag, then pour into a bowl and cool quickly, with constant stirring, placing the dish in very cold water or on ice.
  • If cooked in dishes, then proceed as in the previous paragraph (cool).
  • Beat the cream lightly.
  • Add salt and vanilla.
  • Mix the cream and milk mixture on high speed for 30 seconds.
  • Pour into an ice cream maker or just put in the freezer.
  • I stood in the freezer. Mixed once with a mixer after 40 minutes.
  • Vanilla ice cream without eggs
  • Vanilla ice cream without eggs
  • Enjoy)

The dish is designed for

family or company

Time for preparing:

40 minutes excluding the refrigerator

Note

The recipe is taken from a foreign site. Thank you Sveta Svetlenki for a tip and help in translation). The ice cream tastes very creamy, not a drop of ice. The consistency is plastic. Unusual but tasty.
And who cares

Guar gum Is an additive E412, which is used in the food industry as a stabilizer, thickener and a substance that imparts viscosity to products. Naturally occurring guar gum is obtained from the seeds of the Guar plant, also known as cyamopsis quadrangularis, a pea tree. Essentially, gum is a wood glue that is released from the damaged bark of a plant. The second common name for guar gum is guarana, which can often be found on food labels. In composition, guarana is similar to locust bean gum (additive E410), but it surpasses it in all characteristics. Guar gum dissolves well in water, it is elastic and tough, withstands freezing and defrosting. The main supplier of guar gum is India. In addition, the food supplement is produced in Pakistan, Australia, Africa. Application of guar gum E412 Guar gum is most often used for the production of ice cream and desserts, which are served chilled - the additive helps to slow down the ice crystallization process. As a stabilizer, gum is used by manufacturers of meat, dairy products, cheeses, jellies, jams, toppings. Guar gum E412 is used as a flour improver in the production of bakery products. Manufacturers of oils and fats use guarana as a substance that provides fixation of food components. Gum is added to sauces, ketchups and seasonings during their manufacture - to give them a dense consistency. E412 additive can be found in ready-made salads, juices, dry soups, canned fish. Manufacturers often use guar gum in combination with locust bean gum, agar, methylcellulose, carrageenan, pectin and other substances that improve the structure of products. They reinforce each other's action.To summarize, the main properties of guar gum, which are of interest to the food industry, are the regulation of viscosity, moisture retention, increasing the elasticity of food products, increasing their volume, giving them a creamy consistency, and increasing their shelf life. Guar gum is also used in the medical industry - it is added to drugs for diabetics so that sugar in the intestine is absorbed more slowly, as well as to other drugs and dietary supplements. Guar Gum - Harm and Benefits Regular consumption of foods containing guar gum is believed to help reduce appetite, lower cholesterol and fat levels, improve calcium absorption, and remove toxins and bacteria from the intestines. The gum can have a laxative effect. Guarana can be recommended to be included in the diet menu - the supplement provides a feeling of fullness. It is officially recognized that guar gum cannot harm humans, since it is not absorbed in the intestines. There have been no cases of poisoning with the E412 additive, so there is reason to believe that it is really harmless.
Xanthan gum (food additive E415) - a natural polysaccharide obtained as a result of glucose fermentation by microorganisms of the genus Xanthomonas campestris. This bacterial culture is usually grown in large containers. Growing takes place under strict control over mixing, aeration, temperature of the medium and its chemical composition. The gum envelops the bacterium and helps it adhere to the bacterial environment. A layer of this substance protects the cell from drying out and viruses. Properties of xanthan gum Xanthan gum is resistant to the effects of active natural enzymes found in herbs and spices, as well as to salts, acids and bases. The additive has a high viscosity at low shear rate and concentration. The most important and valuable property of a food additive is considered to be safety for the human body and high tensile strength. Xanthan gum is a very powerful thickener. It stabilizes solutions and emulsions. This product prevents the stratification of suspensions and prevents sedimentation. Food additive E415 reduces moisture loss of food during heat treatment and increases their shelf life. Application of xanthan gum Xanthan gum is used to stabilize solutions, increase elasticity and viscosity. It is added in the manufacture of creams, jams, jellies and all kinds of sauces, dairy products (desserts, yoghurts, cheeses), bakery products. In the meat processing industry, gum is used to retain moisture in the finished food product in the manufacture of sausages, minced meat, and canned meat. In the production of multicolor ice cream, it is used so that different colors of the product do not mix. The moisturizing and water-retaining properties of this substance are used in the cosmetic industry in the production of gels, creams, lotions, masks, foams, as well as toothpastes and mouth rinses. The additive improves the texture of cosmetics, makes them more homogeneous and increases foaming. Xanthan gum smoothes the skin and forms a protective film on its surface. It restores its elasticity and helps to maintain the water-fat balance of the skin. It is also used in the paint and varnish industry, as well as in the production of animal feed. In the pharmaceutical industry, gum is used in the production of anticoagulants, blood substitutes, as well as in the preparation of capsules, suspensions and microcapsules. The food additive is gradually added to an aqueous solution or food product, stirring thoroughly. The additive mixes well with various substances, while forming stable suspensions and elastic gels. Harm of xanthan gum To date, there is no official data on the harm of xanthan gum.This natural food supplement is approved for use in the manufacture of food products for baby food. This compound is not digested in the digestive tract and is not absorbed by the body. With excessive consumption of foods containing xanthan gum, signs of gastrointestinal upset (bloating, flatulence) may appear.

Internet source


Matilda_81
Angela, and where to buy that very gum? morozhenko delicious !!!!!!!
ang-kay
Gulnara, you need to look on the Internet.
Matilda_81
Quote: ang-kay
Gulnara, you need to look on the Internet.
will seek
Melalenka
Quote: Matilda_81
will seek
I bought it at the Tasty Shop (Moscow).
xoxotyshka
Angela, another THANKS! Very tasty, creamy, without ice, in a word, Vkusnyashka. The children asked to do more.
Now I have gums at home, we will use them. Thank you!
I have a question: can milk formula be stored for several days and refrigerated in a bag? Did you add COM? And we tried the usual dry, I wonder what the differences are.
ang-kay
Galina, a girl with ice cream is a miracle) I'm glad that everything worked out and I liked the result.
Quote: xoxotyshka
Can you store milk mixture for several days and refrigerate it in a bag?
I think that you can store up to a week right in the package.
Quote: xoxotyshka
Did you add COM? And we tried the usual dry, I wonder what the differences are.
You can add fat free, I think only the taste will be even creamier.
xoxotyshka
Thank you) The daughters ate ice cream with great pleasure.
About storage. Great. You can store a couple of packages on demand.
The taste was very creamy, although the cream was 25% fat.
Thank you.
Katrin77
I make ice cream from Ruzskaya buttermilk (skim cream) with gums. There are no pieces of ice, thanks to them) Sometimes with several, because in a pair they enhance the action of each other, and sometimes with any one. In addition to guar and xanthan, I also use carob, which is often added to industrial ice cream.
Mariska
Girls, without these gums it will not work? I have not met them on sale.
ang-kay
Mariska, unfortunately, this will not work. We sell gums in online stores.
Mariska
Thanks, I'll try to search.

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