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thickners for home ice cream machines

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Has anyone tried a jar of sugar free jam/jelly to thicken frozen yogurt in machine?

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  1. Not sure how jam/jelly would thicken something. Usually you need something like eggs/flax seed to bind, or a starch (flour, cornstarch, arrowroot, etc). That said, you don't need thickeners, per se, when making ice cream. The freezing process takes care of that!

    2 Replies
    1. re: Science Chick

      Maybe the OP is thinking the fruit pectin from the jam/jelly would thicken the ice cream...?? Anyways. I agree with you- not needed, but could add nice flavor

      1. re: Ttrockwood

        Maybe the sugar free is the key here....does the OP want to make sugar free ice cream?

    2. making sugar free yogurt and non dairy "ice creams". Don't like arrowroot taste appears chalky to me. The ultimate goal is the lowest calorie frozen desert possible that isn't icy

      1 Reply
      1. re: Floridabookie

        Low sugar low fat low calorie = icy.....
        But, if you add a tiny bit of vodka/rum/hard alchohol that prevents it from freezing into a rock and prevents some of the ice from forming.
        I don't have an ice cream maker, so in the summer i will just freeze a cup of greek yogurt for an hour and a half or so, it doesn't quite freeze through, and then have it with fresh fruit. Or a semi frozen mug of unsweetened chocolate almond milk is great and just like 50 cal. When it freezes all the way its rock hard though...

      2. I just tried it today. It worked! 4 cup non fat Greek yogurt, 1 jar sugar free Polaner strawberry jam, 1 tsp vanilla churned for 20 minutes in Cuisinart made a smooth firm soft serve. Next time if I can wait I'll put in freezer 1 hour. This was much better than my previous many experiments using arrowroot, pudding mixes and gelatin which were icy results. Total 820 calories for 1.5 + quart.

        1. Another option is to try adding 1/4 teaspoon combination guar and xantham gums per pint of ice cream, plus a teaspoon or so of liquid glucose. It will also keep the ice cream softer.

          1. You can thicken ice cream, and frozen yogurt, by evaporating some of the water at around 71.4°C. I don't know what effect the heat will have on the bacteria in the yogurt though and it might kill off a large percentage of the little guys. You could also reduce just milk and cream, take off the heat, and then add those to the yogurt before ageing and churning the batch.

            http://icecreamscience.com/stabilizer...

            Hope that helps. Ruben