The ice cream base gives our ice cream a beautiful, creamy texture and makes it possible to avoid adding raw egg yolk. Otherwise, when using eggs, a pasteurisation step is necessary to minimise the risk of salmonella poisoning.
Even if some of the ingredients listed may sound unusual at first glance, all components except the skimmed milk powder are different sugars and vegetable substances. An explanation follows below.
Ingredients for the ice base
- 45g inulin
- 45g skimmed milk powder
- 170g dextrose (= dextrose powder)
- 1g locust bean gum
- 2g guar gum
Even if it is not a great art, here is a small instruction how to make the ice base:
- Weigh all ingredients. Especially the small quantities of locust bean gum and guar gum should be weighed as accurately as possible.
- Place in an airtight container and mix well by shaking intensively.
50 g ice base are needed for 500 g ice.
What are these substances in the ice base and what are they doing in my ice cream?
Inulin is a mixture of different sugar components and is often used as a prebiotic additive. This means that it is indigestible, but has a positive effect on the intestinal flora. It is found in various plants, e.g. in chicory or Jerusalem artichoke. Inulin does not influence the sugar level, so it is also suitable for diabetics.
With inulin we can save a certain amount of fat and sugar.
Skimmed milk powder
This is dehydrated milk. This makes it very easy to increase the dry matter in the ice. This changes the texture and makes the ice cream creamier.
Dextrose or also glucose is a naturally occurring carbohydrate. It leads to an improvement in the structure of ice cream and at the same time has a lower sweetening power than normal household sugar.
Locust bean gum
This is made from the ground seeds of the carob tree. It is a natural stabiliser and emulsifier. Locust bean gum prevents the formation of large ice crystals. There is an E-number (E410) for this. However, you should not be confused by this, as it is approved without restriction for organic products.
It works very similar to Johanissbrotkernmehl and is a natural thickener and emulsifier. Guar gum is obtained from the seeds of the guar bean. It also has an E-number (E412) and is approved for organic products.
Tips for the ice base
- The powder must be mixed well before each use to obtain a uniform result.
- Dextrose can be bought in every major supermarket and is usually on the shelf next to the sugar.
- Inulin, skimmed milk powder, locust bean gum and guar gum are now available in well-stocked health food stores or organic supermarkets. Alternatively, the individual components can also be ordered in online shops for baking ingredients.