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I need help with Ice Cream stabilizers...

I have been making ice cream at home for awhile and have the 10 year "plan" of opening my own ice cream shop. With that, I have been researching the possibility of switching to stabilizers instead of eggs. I know that I could use gum arabic, sodium alginate, guar gum, xanthan, carrageenan, corn starch, so on and so forth...and as far as I've deduced the three that I am most interested in getting input and advice on are gum arabic, sodium alginate, and guar gum. I have read quite a few posts on this sort of topic but it has honestly gotten me nowhere because none of the posts answer the questions I have:

Where can I find these stabilizers as a regular person with no ordering power?
HOW do I use them? (ratios, cooking methods, etc...I have NO experience with them at all)

I was also wondering if I could possibly use tapioca starch instead? Again, how much would I use? Could I make starch out of tapioca pearls?

Thanks in advance for your help! I look forward to reading your responses!

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  1. thank you for posting this.. i am equally interested.

      1. re: ipsedixit

        Thanks for the links! They are very helpful. Do you know what the active ingredients are, though? Like I said, I want to be able to know what I'm putting into the product before I feed it to people...I didn't know if maybe you had worked with any of the ones you listed or knew what the particular ingredients were. Thanks again!

        1. re: bytesizekelly

          I have not worked with those stabilizers. Your best bet would be to contact the manufacturers directly.

          Good luck.

      2. You can also add le Sanctuaire (http://www.le-sanctuaire.com) and L'Épicerie (http://www.lepicerie.com). To start Martin Lersch at Khymos (http://.blog.khymos.org) has some ideas in his recipe collection, including a starter recipe with xanthan.

        By the way, you forgot Gellan.

        2 Replies
          1. re: bytesizekelly

            It's another emulsifier/stabiliizer, which you can use to make fluid gels or work up into ice cream. Quite versatile stuff.

            You'd have to be careful on the ice cream part, as Blumenthal for instance has used Gellan to make a sorbet that he flambéed (it can indeed be used to make a non-melting ice cream).

        1. a lot of people won't eat ice cream with that apcray in it. If you are intending to produce a premium ice cream, your best bet is to stay with eggs.

          1 Reply
          1. re: ChefJune

            We participated once in an episode of a cooking show that featured several ice creams, a few of which while basically nicely flavored had the texture of cold gumdrops, very off-putting. One of the chefs told us that he used as little stabilizer (xanthan gum in his case) as possible; he had to use some, given the time under hot lights on TV, but he said he never used any in his restaurant.

          2. hi

            can you keep me posted on your progress with the stabilizers?

            also.. what kind of ice cream maker do you use?

            thanks

            p