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| Fresh Fig Gelato Recipe courtesy Massimo Palombi Show: Tyler's Ultimate Episode: Ice Cream Overall User Rating:  |
Good!
11/12/2007 at 03:43pm
User: Lindsay from elgin, IL User Rating:
I was so excited when i found fresh figs at the store so late in the season that i snatched a bunch up, forgetting that this recipe calls for stabilizer. The only thing i had on hand was guar gum, and i wasn't about to let the figs go bad while i waited for an order to come in the mail, so that's what i used. Success! While it was churning it seemed a little...gooey (and maybe it was compared to how it would have been with a different stabilizer that uses multiple ingredients), but the texture was fine once it hardened in the freezer. By the way, two pints of figs makes three cups of puree, and the recipe makes about 5 cups of "gelato"- my ice cream maker was overflowing!
Inaccurate Information
08/18/2007 at 01:45pm
User: Anonymous User Rating:
I enjoyed this episode. Unfortunately, the recipe you have provided for the Fig Gelato is not as televised. Where is the fresh lemon juice? The sugar was added to the figs. And the "neutral" stabilizer - why not provide a few product names? Why make a big mystery?
Stabilizer from Torreabla
08/10/2005 at 05:00pm
User: Anonymous User Rating:
The stabilizer that you can find on www.icaffe.com from Torrealba says that it is comprised of sugars and "stabilizers E410 and E412". A quick google search will lead you to the fact that E410 is carob gum, and E412 is guar gum. Although the materials aren't proprietary, the proportions obviously are, but you can make a good guess...
Neutral Stablizer
08/07/2007 at 02:12pm
User: Anonymous User Rating:
Neutral stablizer are commonly used in coffee houses in mixing their coffee blended drinks. It used as an emulsifier agent. Without it, the blended coffe drinks will not become thick and emulsified and will eventually separate. Guar Gum can be purchased at a nautural food store or supermarket, such as Whole Foods. Guar Gum is used in binding, thickening, volume enhancer. This is why a Tyler uses a neutural stablizer in the getlato. A home ice cream maker will not give the ice cream the volume like the expensive manufacturing ice cream maker. Guar Gum is inexpensive and if anyone wants to try it as the neutral stablizer in this recipe, please give their feedbacks in the future. http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=215
Ingredient Found
07/31/2004 at 01:46am
User: Anonymous User Rating: Not Rated
Well, it took a tough bit of searching, but I believe I found the mystery ingredient. To find it, do the following: 1.) Go to http://www.icecream-coffee-pasta.com/ 2.) Click on the "Products" button 3.) Click on the "Elenka" logo 4.) Click on "Neutral Stabilizer" This would seem to be it. There are also a couple of other gelato bases on the same list as the neutral stabilizer that might work, too. I haven't order from this company, but there is contact information as a starting point. Hope this helps.
"neutral" stabilizing powder = gum arabic?
07/26/2004 at 11:30pm
User: Anonymous User Rating: Not Rated
i too have been going crazy trying to find out what the mystery powder is. i really want to try this recipe! googling for "stabilizing powders" led me to "xantham gum." i then looked this up on this site's food encyclopedia and this led to "gum arabic". here's the definition: A natural additive obtained from the bark of certain varieties of acacia tree. Gum arabic is colorless, tasteless and odorless and is used in commercial food processing to thicken, emulsify and stabilize foods such as candy, ice cream and sweet syrups. See also gum tragacanth; guar gum; xantham gum. it seems like this is it, but can someone familiar with this ingredient please confirm? thanks
Made with peaches.....delicious
07/23/2004 at 04:44pm
User: CLAUDETTE from Yorba Linda, CA User Rating:
Finally, an ice cream dessert worth making at home.Texture is better the next day. Try along side a scoop of good vanilla yumm. Next time I'll try strawberries.
Missing ingredient?
07/16/2006 at 12:00am
User: Anonymous User Rating:
Where is the whole milk used to make gelato? This recipe seems like it's really for sorbet, and the "mystery powder" or stablizier is there to make it smooth and creamy in the absence of any dairy product. I'm sorry, but that's just wrong! Either it's gelato or it ain't - and by the way, stabilizers are a dirty word in the whole food/organic world as they are the primary offenders in commercial, supermarket over-processed foods.
NEUTRAL STABILIZER
06/27/2005 at 12:24pm
User: Anonymous User Rating:
I finally found the neutral stabilizer at www.icaffe.com under Torronalba. The only thing is that it comes in a 1kg. bag.
Stabilizer
06/24/2005 at 05:10pm
User: Anonymous User Rating:
I found another interesting pastry chef website with information on the neutral stabilizer. http://www.pastrychef.com/Catalog/ice_cream___sorbet_stabilizer_3617718.htm It's called GelGlace and makes ice cream and sorbets smoother by minimizing the size of ice crystals.
Better than sorbet?
06/23/2005 at 07:14pm
User: Anonymous User Rating:
I think this would be better than sorbet...but just what exactly is a "neutral" stabalizing powder????