Trying to lose weight but I luvs ice cream. I’m thinking of making some with fruit but I want to use non-fat milk. From previous experience, I know this will result in vaugely ice-cream flavored slushies. Any trick (even using molecular gastronomy) to get an ice cream with non-fat milk?
You need a thickener or an emulsifier, but I don’t have much ice cream experience so I can only give searching tips, not actual tricks. Look for recipes that use vodka, egg whites, or natural emulsifiers/thickeners like guar and lecithin. I think evaporated skim milk (not sweetened condensed) also works, but I’m not sure about that.
Or you could just blend your fruit, a little sugar, and some non-fat yogurt to make frozen yogurt, which I think will work better than non-fat milk based on my experience with freezing all-natural low-fat yogurt when it’s too hot out to want anything but icy foods.
If I remember right, you’ll want to add nonfat dry milk to your skim milk. I don’t remember why, but that will help the texture. Fat free half-and-half will also help the texture, as will egg yolks. Yeah, they have fat in them, but not as much as cream.
It seems I saw a recipe using nonfat ricotta cheese, too.