I have several ice cream recipes that I'm generally happy with (texture is good and all). However, I'd like to make a less sweet, less rich version of some of them.
How much guar gum would I expect to need if I halve the amount of sugar needed, or replaced half the cream with milk, for this example recipe:
- 560 ml of heavy cream
- 50 g of unsweetened cocoa powder
- 150 g of sugar
- 85 g semisweet/bittersweet chocolate
- 310 ml whole milk
What if the recipe has no chocolate but several egg yolks?
I know there probably isn't an exact answer, so is there any way I can efficiently test a given amount? In order to directly test it, I'd have to churn a batch, wait for it to freeze, see if it's soft enough, and if it's not, melt and rechurn it, and so on, and I'd much prefer avoiding that.
I saw that some information is contained in the comments on a previous answer, but I'm looking for more detail.