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 ....
I don't think there's anything that isn't vegan about any of those.
(Oops, just realized that the non-vegan comment was about the gelatin.)
And popsicles are supposed to be icy, not like sorbet. They need to freeze hard so they stay on the stick instead of in your lap.
The high amount of sugar in typical Popsicle formulas -- unless you are just trying to freeze regular fruit juice (you could use a bit of Corn/Karo syrup as well) -- will keep the popsicles from being quite as solid as an ice cube -- still biteable but firm enough to hold onto the stick.
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
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
How are you making them? Two secrets are: a good quantity of easily dissolved sugar and mostly freeze them in the ice cream maker before pouring the mix into the pop molds. The latter seems to help for mixtures more complex than freezing instant drinks with added sugar. I would like to try the V-8 V-Fusion Mango Smoothie stuff as 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....
For sorbet I have used xanthan gum with great success, I am sure this would work for popsicles as well.
You could try different flavours though and it might help. I only needed xanthan gum in sorbets that were high in water content like citrus. Sorbet that had a lot of fiber or pectin I didn't need any. Raspberry, pear, strawberry, peach all had excellent texture without xanthan.
I used to make popsicles out of Jello for my daughter because it didn't drip so much that way. I guess it was the gelatin that always made them the perfect temperature.
I add about half to a whole teaspoon of glycerin (food grade-I get mine at Michaels, Wilson brand) to my root beer pops recipe, a batch of which is about 4 cups.