Gianduja Lactose Free Ice Cream
Calories/100g
266
kcalSweetness
18
%Yields
1.2
quarts/literWeight
1003
gIngredients
Milk 3% lactose free
410 gCream 36% lactose free
240 gHazelnut paste (100% hazelnuts)
90 gCacao powder (21%)
20 gEgg yolk
45 gSucrose
120 gDextrose
70 gSalt
1.8 gVanilla extract
5 gStabilizer Tara Gum (read more…)
1.35 g
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge for at least 4 hours
- Process it in the ice cream machine
I want to make this icecream for a lactose intolerant friend. I cannot source lactose free dairy cream; so wondering if I can substitute a plant based cream – maybe added once rest of base mixture has pasteurised and cooled (in case heating messes with the plant based cream)?
Any guidance would be appreciated appreciated.
If you find a plant based “cream” with approx the same fat% you can try.
What we do is use lactase enzyme drops (I’ve personally used MilkAid brand) for dairy products that don’t have commercial available lactose free options.
You add it to the dairy product, shake it up, then wait 24 hours. Depending on the amount used, there will be up to a 99% reduction in lactose.
It barely impacts the taste, and doesn’t seem to impact it much mechanically.
My very lactose-intolerant family member can attest that they worked amazingly well on the milk, cream, eggnog, that we’ve tried them with.
How did you decide to use tara gum instead of other stabilizers for this recipe?
No real reason I just wanted to test Tara gum.
You can use your own choice of stabilizer of course.