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asktheicecreamqueen.com/recipes/pistachio-ice-cream-with-xanthan-gum/

If you're asking whether they can be used in a gelato ice cream maker, the answer is yes. If you're specifically looking for gelato recipes, check out these ones with xanthan gum-I consider them to be gelato. You can find the playlist here: th-cam.com/play/PLBb2iNPF4_AYPXHc0Z6Px9_-LDaxh5Mzr.html

@@theicecreamqueen Thanks a lot, I will try these, your videos are of very high quality and to the point, appreciate your efforts here

@@rajathslr Thank you so much. I really appreciate your kind words. I'm glad you found the video helpful-hope these tips work well for you! Let me know if you have any questions.

@@theicecreamqueen Why dont you prefer to use any milk solids like 'Milk powder' ?

@ I aim to use the simplest ingredients in my ice cream recipes, and I’ve found that the results are still excellent.

You can add up to 2 tablespoons of coffee extract if desired. However, if you prefer to infuse the base with coffee beans, use this recipe instead: asktheicecreamqueen.com/recipes/coffee-ice-cream-with-xanthan-gum/

Great to hear! Looking forward to hearing how you like the churned ice cream; I know that you will love it!

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You can use any bananas and in any ripening stage, as long as you enjoy their flavour. If they taste good to you, the ice cream will taste good, too.

@@theicecreamqueen Thank you for the quick response. I already learned two things from you with one being keeping the churned ice cream in the tub in the freezer during the setting stage and the other is reducing the temperature of my freezer from the standard setting (22 C) to the highest setting (12 to 15 C), which made a notable difference in the hardness of the ice cream. Thank you for sharing your knowledge and recipes!

@ Thank you so much for your kind words and feedback! It truly means the world to me! 😊🍦

Any spirit with 40% alcohol will work, as long as you like its flavor. If you'd rather not use alcohol, you can skip it entirely-just be sure to also leave out the gelatin. Keep in mind, though, that this might result in a slightly icier texture over time.

@@saadshah7857 🙏😊

@@TheLastPharm It was intended to have a description, but I don’t know where it has gone.😅 Anyway, here it is: “Spooning around: Peanut Butter Ice Cream, Chocolate Ice Cream, Banana Cake, Whipped Cream, Warm Chocolate Sauce, and a sprinkle of Demerara Sugar.”

@theicecreamqueen Oh my!! Well now that I know that..... I would LOVE to know how to make it.

That is something I would definitely try today!

1:00 at this moment, after you have whisked the white chocolate in and the mixture is hot; make sure you use a blender to dissolve the xanthan gum. If you use xanthan gum, I would also recommend replacing 120 g of the heavy cream with 120 g of whole milk.

I am not sure if raw cane sugar (and not brown sugar, which is a whole other thing) can be inverted. What I know is that you cannot caramelise raw cane sugar as you can with white regular sugar, because the natural impurities in contain get in the way of caramelisation process. So maybe inversion cannot work too? I honestly don’t know. If you have any link to inverted raw cane sugar, it could help.

It is 7 grams😉

@ 👍🏻😊

Ω ευχαριστώ αγαπούλες μου!❣️

So sorry to hear that! Assuming that all ingredients and quantities were as the recipe requested, I think that the issue must be caused by weak gelatin. Can you send me a link to the gelatin you used? Or you can try to omit both the vodka and the gelatin. Please let me know.

Thank you!🙏❣️

🙏😊❣️

I really love the pistachio colour too, which I can't achieve it in pistachio ice cream without adding food colouring. However, I don't think pistachios and matcha make a good flavour pairing, at least based on my taste preferences. I would prefer to pair matcha with something sweet and sour, like blackberries. 😉

Yes, sugar is an essential ingredient in the recipe. If we reduce the amount of sugar, the ice cream will become icy. If we decide to use syrup instead, we need to adjust all the other ingredients based on the syrup's sugar and water content; otherwise, the ice cream may end up too icy or too melty. This is because syrups often contain glucose or dextrose, which behave differently in ice cream and can lead to the same issues of being either too icy or too melty.

You put a smile on my face with this. Cheers!😊

Thank you for letting me know you liked it! I hope you find the cocoa powder that makes it special. If I have helped in any way, I am a happy woman. 😊

Wow, thank you for letting me know! It means so much to me.🙏😊

And the mouthfeel is out of this world😉

@@theicecreamqueen my ice creams are beginning to taste pretty good in terms of balance and ingredients... But the texture is not even close to my goal. I am starting to think I need to start using some x/guar gum?

@@saadshah7857you mean the ice cream you make in an ice cream maker, yes? (In Ninja Creami it is impossible to get this kind of texture.)

@@theicecreamqueen yes, the real ice cream. The stuff I make in the Ninja, I don't even call that ice cream. I either call it a Creami or a frozen dessert lol

They are in the description box: Ingredients: ⚖ batch for 1.5-litre to 2-litre ice cream maker • 415 g heavy cream fridge-cold, 35-40% fat (14.6 oz; 415 ml) • 590 g whole milk, fridge-cold, to be divided (20.8 oz; 590 ml) • 200 g sugar (7 oz; 1 cup) • ½ teaspoon xanthan gum (1.5 g)

There are two main reasons for this: 1. To smooth out any chocolate bits that may have solidified during refrigeration. 2. The chocolate ice cream mixture becomes quite thick after being refrigerated; blending it to a pourable consistency allows for longer churning, resulting in a better texture.

@ thanks!

And then blend again😂

@theicecreamqueen lol

Glad you think so!

Thank you! Cheers!

Yes, it can be done, but the amount of sweetener you should use depends entirely on the other ingredients and your personal flavour preferences since each sweetener has a unique flavour profile. I recommend using an ice cream calculator-plenty available online-to determine the appropriate amount. From there, you can start experimenting.

I would describe my ice cream recipes with xanthan gum as gelato, while those using egg yolks, cornstarch, or extra heavy cream are classified as ice cream. :)

Wow! Love it! Can I make a video with it? :)

@@theicecreamqueen of course! 😀

@@saadshah7857 Thanks!😊

@@saadshah7857 Thanks! :)

🙏😊❣

🙏😊❣️

🙏😊

All the best for you, too!

😊🫶🇦🇷

@@saadshah7857 This Dulce de Leche ice cream’s colour is picture-perfect! Combined with the brownie and chocolate chips, it becomes irresistible 😊

th-cam.com/users/shorts4F9bL_wVitM

and: asktheicecreamqueen.com/recipes/warm-chocolate-sauce/

Thanks a ton.

Happy new year!😊✨

Happy new year! Thank you for your useful insight, you add more to this channel than you can imagine! Wish 2025 will be full of positive energy and health for you and your family!

It is! This is why it is best to use a blender :)

There is no need to use milk powder, you get the solids from the milk and heavy cream when used in the right quantities. Milk powder does indeed contribute to a better texture, but it is not necessary and to keep things simple, I prefer to create balanced ice cream recipes without it .

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It is!

Hope you enjoy it! It is one of my favorites!

This one was for you! I knew you would like it!😊

@@theicecreamqueen haha, exactly! Good call 😀