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How to avoid ice crystals in popsicles?

I haven't been using an nice cream machine (thinking that it would add too much air?) either whisking or blending ingredients together and then into molds and into freezer - I was contemplating putting the mixture in the freezer for 20 or 30 minutes, bringing it out and giving a quick stir and then putting it into the molds....

Apr 22, 2012
JillBHooch in Home Cooking

How to avoid ice crystals in popsicles?

Thanks - I definitely want them "icy" but not full of "ice - crystals" - I get what you are saying about them not being like sorbet though - it is kind of like if you freeze ice it is rock hard and you can't bit it - but if you freeze fruit juice and agave it breaks apart as you bite it (and still has crystals just a little too big) I'm sure I just need to find the right amount (and right kind and way) of sugar
Castor sugar
Cane sugar
Agave
Simple syrup

I'm getting some great flavors with my many attempts/creations - but just not the right consistency as of yet (well except for the ones I have added coconut milk into - which I believe they have the better consistency because of the guar gum in the coconut milk

Apr 22, 2012
JillBHooch in Home Cooking

How to avoid ice crystals in popsicles?

Guar Gum, Xanthum Gum, Carob Bean Gum (also known as Locust Bean Gum)

All of the above have been mentioned in posts (as well as knox Gelatin - but I'm trying to avoid it so we can stay "vegan" - but am willing to try if it gets the desired end result)

I would love to know of anyone using any of these (or a combination of) or any other ingredients that help prevent the ice crystals --- I know flash freezing helps....but I don't happen to have one of those laying around ....

Apr 22, 2012
JillBHooch in Home Cooking