[awesomeoposum26]

I was wondering if anyone knew if you could use the ice cream and sorbet stabilizers on L'Epicerie for the ice cream and sorbet recipes in the cookbook? I know they are different brands and types, but i can't find where to buy Louis Francois STAB 2000.

[rene deleon]

I was wondering if anyone knew if you could use the ice cream and sorbet stabilizers on L'Epicerie for the ice cream and sorbet recipes in the cookbook? I know they are different brands and types, but i can't find where to buy Louis Francois STAB 2000.

http://translate.goo...%3D5Zi%26sa%3DG

Patiwizz.com has it for sale here is a link of the translated page.

[dementad]

I got the Stabi Sorbet from l'Epicerie and it works just fine.

Tad

[awesomeoposum26]

I got the Stabi Sorbet from l'Epicerie and it works just fine.

Tad

The same exact measurements? Does the ice cream one work the same also?

[awesomeoposum26]

http://translate.goo...%3D5Zi%26sa%3DG

Patiwizz.com has it for sale here is a link of the translated page.

Do you know if they ship to America?

[dementad]

The same exact measurements? Does the ice cream one work the same also?

I've tried several ice cream and sorbet recipes (Alinea cookbook and also from Adria's Natura). I have never had the original dishes, so I don't have a comparison, but I found no problem with the proportions. I just made the lime and ginger sorbet from Natura last night and it is... delicious. Now if I can just keep it around long enough to enjoy the sesame coal, lol.

Tad

[reppost]

I use the l'epicerie stabi-sorbet for sorbets and other low dairy frozen items and the stabi-3000 for ice creams and some sherbets. I haven't had any trouble with using them in the Alinea recipes however the stabi sorbet does need to be adjusted down when I use it in place of the homemade sorbet stabilizer blend in recipes from Migoya's Frozen Desserts which I've been working from quite a bit lately. I subbed it straight across for his in the olive oil sorbet recipe and got a soft olive oil jello which resulted in a somewhat gummy sorbet so I had to do it over with a bit of adjusting. Once you figure out a ratio that works well, you can sub it pretty much anywhere by adjusting the given ratio to the proper ratio for the stabilizer you're using. The ratios for the components in frozen desserts are generally designed to fit within a range of percentages, not one specific number, and the adjustments needed for various brands of stabilizers aren't enough to take you out of that range.

[jokho]

Just read up about the Louis François pectagel stabilizer and I'm sorta wondering what the fuss is about. Acording to this website, it's nothing more than amidated pectin, locust bean gum, and guar gum. Don't we already have all of that in our pantry? I can understand that for a restaurant it's much easier and gives a more consistent product, but for home cooks it shouldn't be too hard to mix our own stabilizer.

[jyee]

but for home cooks it shouldn't be too hard to mix our own stabilizer.

that's exactly what I was thinking. does anyone have a good stabilizer recipe?

[paulraphael]

that's exactly what I was thinking. does anyone have a good stabilizer recipe?

Hello, this is my first post here. Learning more about hydrocolloids is one of my goals, so this kind of issue is what I've been thinking about.

I spent the last year experimenting with ice creams, and didn't find any one-size-fits-all ratios for stabilizer ingredients. Different amounts of fats and water (and probably other things) effect the outcome.

I've been working with two of the least exotic stabilizing ingredients: gelatin and cornstarch. Partly because they're already in the pantry; partly because their weakness--that they work in relatively large quantities--is an advantage when you're only mixing a quart of ice cream at a time. My scale is accurate to 0.1 gram ... fine for gelatin, not nearly good enough for the requird quantities of guar or lbg.

Part of my goal has been stability and part has been mouthfeel. I do not like the flavor of custard in my ice cream, but I like the texture of French style, custard-based ice creams. So I've reduced eggs to 2-3 yolks/qt (a level at which i don't notice them) and have been making up the rest with gelatin and cornstarch.

The two ingredients work a little differently. Gelatin melts at body temperature, so corresponds a bit more to the way fat thickens ice cream. More when the ice cream's solid; less when it melts in your mouth. While cornstarch contributes body even after the ice cream has melted.

I've uploaded a sample recipe. This if for vanilla; about as simple as it gets. The ratios of the stabilizing ingredients, as I said, seem to change a bit from recipe to recipe.

If anyone has ideas on how similar (or better) results might be achieved with different colloids, I'm all ears. For me there are two great benefits to mixing your own: you get to learn what's going on, and to more precisely control texture. And you're not at the mercy of a manufacturer changing or "improving" a product you've grown to depend on.

Attached File(s)

•  vanilla_ice_cream.pdf (32.2K)
  Number of downloads: 64

[chickenfriedgourmet]

Thanks for this, looking forward to trying it out

[paulraphael]

Thanks for this, looking forward to trying it out

I've been experimenting with xanthan gum in place of the cornstarch. Using 15% to 20% as much by weight. So far it seems to work well ... a bit easier to use (though harder to measure at small quantities). Can't tell any obvious differences in the final result, since it's one of a few thickening/stabilizing ingredients in this recipe.

I plan to try LBG at some point as well. It seems to have the best reputation for preventing ice crystals.