pectin and flaxseed oil & lecithin in icecream and gelato formulas

[Guest guest]

With summer coming in, I was wondering if there are any others on list

who make gelato or ice-cream?

 

I've been playing with stevia versus sugar and are wondering what the

percentage of pectin I can use versus (per Alton Brown on food channel

fame's suggestion of) using a fruit preserve containing pectin for a

percentage of the sugar.

(Sugar as in less of a focus on sweetener and more towards surrounding

the ice crystals so it doesn't freeze so solid which I wonder if

stevia

works the same way though pectin is thought to function much the same

as what the sugar does in this respect.)

I haven't come up with the right proportions of pectin however.

(I do like the idea of adding apple pectin to my icecream/gelato

recipes for it's fiber factor.

High fiber gelato, what a concept!)

 

Other question is, since in my household we have a problem with cow's

milk I've been using mostly goat's milk and an additional small amount

of " half and half " in the icecream and gelato.

Yes, goat's milk has a higher fat content than cow's milk but not

enough and the " half and half " helps fill the taste void.

 

I've yet to find a commercial goat's cream or " half and half " .

I've been wondering if anyone on list has had much success

supplementing the fat content in the formula of an icemilk/gelato with

flaxseed oil and lecithin (as an emulsifier)?

 

Penel

who admittedly has stepped over the threshold into the realm of food

eccentric