I麓m having trouble with my recipe for light ice cream?

I make and sell low fat, no sugar fruit Ice Cream.


I麓ve been having the problem that the ice cream turns into a ';rock'; after being in the freezer for a cuppla days, even if the freezer has the correct temperature for ice cream. At this temperature, my ';normal'; ice cream is good, but light ice cream turns into a rock. I麓ve been told the problem is the low amount of solids in the mixture. I was advised to use polydextrose (10% of the recipe) and maltodextrine (7% of the mixture). I still have the problem. I use splenda to sweeten the ice cream.


Any suggestions? What麓s the best recipe for light ice cream?


what % of solids, liquids, etc...?


please help...I麓m having trouble with my recipe for light ice cream?
The 1st thing that popped in my head was a trial run of time. You haven't mentioned if you tried this but here goes: What if you put the ice cream in at different temps and/or time frames? You know, for 30 40 mins to see the stage of the ice cream (Hard, semi hard or not at all). Maybe that could be part of the issue. Now, with the temp, What if it needs a diff temp b/c it is different then conventional ice cream? Those are two options to work with. One other suggestion would be to go to a gorcery store and look for that type of ice cream or the closest thing to it and check their temps. I use to work at one and in the frozen food dept. All the temps for the most part were smiliar, however, there we seperating doors. Good luck.I麓m having trouble with my recipe for light ice cream?
I don't have the answer on this one . I'll relate what remember from culinary school.


One of the things that gives ice cream its' texture is the amount of air you can trap in it -also known as overrun


Usually emulsions and the mixing process trap air . the sugar in addition to providing flavor also act to retain water- which is why you see so much high fructose corn syrup out there -it increases shelf life'


I think what you are experiencing is that you can't hold water in a foam form . It is weeping out of the ingredients and freezing solid.


Just an educated guess
I have the same problem when I make my own. I will follow this question to see if someone knows.