Bad technique makes bad ice cream.
I came across this article while looking for a particular stabilizer and found it to be right on. Many times and particularly with natural products, I suggest using a stabilizer to improve the product and you’d think I mentioned poison. Stabilizers are used in high quality products and sometimes you may not realize stabilizer is included.
Stabilizers, including natural, plant-derived ingredients like guar gum, xantham gum, and carrageenan, are just another kind of emulsifier that manipulates ice cream texture. (egg yolks are a kind of stabilizer.) And not only do they emulsify fat and water, but they improve the stability of an ice cream, which means a) it’s less likely to melt, and b) when it does melt, the fat and water don’t break out of emulsion, so when the ice cream re-freezes it doesn’t turn icy. Use stabilizers right and they make small but noticeable improvements to an ice cream base. Use them wrong and they can make ice cream oddly gummy, gritty and chewy.
Contact Darryl to learn how to make excellent ice cream and non dairy frozen products.
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