Fresh Fig Gelato

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The recipe is great. I substituted
fresh peaches . It was a little too sweet,next time I'll reduce the sugar by 1/2 cup.What you call"neutral" stabilizing powder" was not understood
at the cake supply store I use . We decided to use AGAR ,it worked great,
the finished product was as smooth and creamy tasting as premium gelato or ice cream . Thanks again for another great recipe.
Bob Tompkins

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Gelglace is a freeze stable, mix preparation for ice cream and sherbet stabilization. Made of sugar, pectin, and the flour of caroube seeds, it has a shelf life of 12 months.

This sounds fairly natural.

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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!

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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?

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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

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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.

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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...

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I finally found the neutral stabilizer at www.icaffe.com under Torronalba. The only thing is that it comes in a 1kg. bag.

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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.

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I think this would be better than sorbet...but just what exactly is a "neutral" stabalizing powder????