Recipe Help - Vanilla Base
Hi all, I’ve had a ninja creami for about a year now. I had forgot about it and recently came back to it. All my recipes had an icy texture (due to either a lack of bulk/mass or using a large amount of erythritol) and now I’ve purchased allulose, guar gum, inulin, xylitol along with the xanthum gum I already have.
I wanna know if my base that I’m creating is good or not. Specifically if jhermann could help it would be amazing! Haha. I used his github a lot
Vanilla base (testing):
- Milkpro Milk 400g (per100g: 53 kcal, 4.7g sugar, 8g protein, 0.5g fat). This is a fairlife dupe & lactose free
- Erythritol 10g
- Liquid Sucralose 1g
- Allulose 25g
- Xanthan gum 0.5g
- Guar gum 1.5g
- Vanilla extract 7g
- Salt 1g
- Inulin 12g
I wanna know if this will turn it crystally or closer to a smoother texture. It has a PAC of 28.7, and a serving temp of -12.7°C according to a calculator
Please let me know if this is good guys, and if in your guys experience this will yield a non-crystal, scoopable ice cream that has a similar mouthfeel to normal ice cream (I’m aware it will never be the same)