Cookaholics Bulletin Board

I recently discovered Culver'sFrozen Custard. It is unbelievably smooth and I want to replicate that texture in my ice cream. I have a few hints from their website to go by:

1. 13% butterfat
2. Once churned, kept between 18 to 21 degrees F.
3. 20 to 30% overrun

So the question is, can I duplicate their dreamy texture with my home equipment? I have a chilled-bowl Cuisinart and an old-fashioned electric to which ice/rock salt is added. Any ideas? What is the amount of overrun produced by these tools? Do I just need to buy a commercial ice cream unit? (I wish.)

I'd rather not add a bunch of gums and conditioners - of course I have no idea if Culver's uses any (but I'll bet they do). So I guess bottom line is that I want a smoother texture in my frozen custard ice cream, so any tips you have will be appreciated.

Of course, I can always buy some from Culver's for under $3, but it's the principle of the thing.

Darcie,

All of the Wisconsin custard stores serve soft-serve ice cream. That is one important secret of the smoothness that may be impossible to replicate at home.

The following ingredients are supposed to provide smoothness and freezer stability.

370g (1-1/2 cups) whole milk*
1 vanilla bean (preferably Madagascar)
15g trimoline**
85g granulated sugar
32g dextrose**
25g (2-1/2T) nonfat dry milk***
1g (1/3 tsp) powdered gelatin
0.3g (1/8 tsp-) xanthan gum
1g salt
2 egg yolks (36g)
360g (1-1/2 cups) heavy cream*

This is from egullet and I can find the exact instructions if you like to play with chemicals.

CC

Thanks, Tim. I really don't want to invest in a chemistry set right now, but I'll file this away for later. I might try a few of the things I have on hand such as dextrose, nonfat dry milk and gelatin. (gee, guess the only things I'm missing are the trimoline and xanthan gum!).

Interestingly, the recipe you posted would work out to about 18% fat content but Culver's states theirs is 13%. Time for some experiments.

Darc,

Did you see my post about these (fairly generous) samples?

A budget-conscious play set...

Amy

P.S. I use trimoline for chocolates quite a bit...you can get it from L'Epecerie.

As much as it pains me to say it, go with the old fashioned rock-salt maker. The chill time is much longer and if ice crystals form, they'd be smaller than those formed from a quicker freeze.

...lou

over on TOB they've been talking about the newest CI/CC (don't know) icecream, which uses corn syrup to create a smoother, non ice texture. Might be worth a shot. I have it on my home pc if you need it.

edit to add the link: http://www.cooksillustrated.com/recipes ... =L1GN2BA00
apparently it's free for now.

Thanks, Jean. I had already copied it before my CI online subscription expired (and I have not renewed it yet - willpower, willpower)

Lou: CI's opening paragraph in the recipe directly contradicts you:


Amy, that's a good price on the "chemistry set." I might have to order it.

Mine has shipped...

Amy

I've got it an used it. The only tricky bit tends to be getting the 'goods' out of the little packs, but if your careful it works great. Damn thing has kappa carrageenan instead of iota carrageenan, though

Ah oui! Ya' learn something new every day.

But I'm still not gonna put corn syrup in my ice cream.....

...lou