In any case, you'd need something capable of reducing solid frozen blocks of food to puree, without heating it enough that it melts. I think there was a cooking show which has made this into an injoke, but have not seen it personally. If you have access to exotic equipment, you can try whipping anything frozen into a mousse, and call it an ice cream. The texture will of course not be the same as standard ice cream, but you might like it. Then you will need something else to give flavor to the ice cream. Pectins are probably a good choice, then you will get something sherbet like. The most promising thing you could try would be binding the liquid with emulsifiers or other binders. And it is not that easy to source as a home cook, and somewhat too expensive for industrially produced food. Also, pure protein doesn't taste too good. The protein will surely soak up some water, but it won't dissolve in it, so it will stay grainy, and the non-bound water will stay around to produce crystals. You won't get a perfectly smooth ice cream. In principle, you could try using protein instead of the sugar. Some less common stuff could be used - sorbitol, maybe inulin - but beside being sweet, these things have side effects on the digestive system. The short-chain carbs we eat tend to be sweet, and calorie dense, so most people are not really interested in using them instead of sugar. For example, you could use pure fructose - if you can stand the sweetness. Short carbohydrates make decent substitutes for the sugar in ice cream. But you still need to "fill up" with sugar. Small amounts of starch are usable, and actually give you a nice texture because they bind water - then you get gelato. Long-chain carbohydrates have to be cooked, and if you put in enough to replace all the sugar, the whole thing will taste a bit too doughlike. You can in principle replace the sugar with some other carbohydrate. You cannot replace it with fat because then the ice cream will have the wrong texture, tasting like frozen butter, if you manage to churn it without breaking the emulsion at all. If you throw out the sugar, you cannot replace it by something liquid, because the ice cream will have the wrong texture (not smooth enough). Ice cream has a narrow range of ratios of liquid, fat, and non-fat solids. It is a solid which makes the bulk of the ice cream. Sugar is a pure short-chain carbohydrate.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |