Ice cream - Ice cream from Buffalo milk, Sugar, Fruit Pulp

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Ice cream from Buffalo milk, Sugar, Fruit Pulp

Printed From: Dairy Science and Food Technology
Category: Ice cream
Forum Name: Ice cream
Forum Description: Science and technology of ice cream
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=426
Printed Date: 19 Apr 2024 at 6:51am
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com

Topic: Ice cream from Buffalo milk, Sugar, Fruit Pulp

Posted By: EricMatt
Subject: Ice cream from Buffalo milk, Sugar, Fruit Pulp
Date Posted: 21 Jun 2016 at 6:34pm

Hi

Has anyone tried making ice cream using only Whole Buffalo milk (7% fat), Fruit Pulp & Sugar?

I tried a brand called Natural when I visited India. They are fruit flavoured ice creams, which are very rich and super creamy unlike any other ice cream I have ever tasted.

The ingredients they use is Buffalo milk, sugar, fruit pulp.

No Eggs, No Cream, No Stabilizers & No Emulsifiers.

Is it possible to prepare ice cream with only the above mentioned ingredients ONLY?

When I tried it out at home with 7% whole Buffalo milk, the results were poor. Icy mouthfeel. Where am I going wrong?

"Should I reduce the milk to half on low flame so that the fat % doubles.?"

Please share a recipe on how I can make ice cream using the above ingredients.

Replies:

Posted By: formula123
Date Posted: 22 Jun 2016 at 4:20pm

Regretfully my only experience of Buffalo milk has been with Mozzarella manufacture.

The simple answer to your question is yes. But the ice cream is unlikely to be stable to temperature changes (ice crystal growth and iciness) and will have a limited shelf life. Development of iciness will limit the shelf life.

Eating the ice cream shortly after manufacture should help. Yes evaporating the milk will also help.

Hopefully others will post a receipe.

Posted By: EricMatt
Date Posted: 22 Jun 2016 at 4:35pm

Thanks a million brother!:)

Please let me know adding what (without affecting the Natural milk flavor) will address the issue of ice crystals formation. Does adding CMC & GMS powder help in forming less ice crystals and thereby boosting shelf life? Or what other product can be used?

I hope someone shares a recipe soon.

Posted By: Gelato-Artisan
Date Posted: 12 Sep 2016 at 6:13pm

Hi Eric

Jody Scheckter (ex-Ferrari driver) owns a Farm in Hampshire which makes this product of Organic/biodynamic status, try them. I will look at something for this forum on the matter, soon.