Description
This is a universal stabilizer that can be used with my ice cream recipes. I use it both professionally and at home. You can use for gelato, sorbets and other ice cream.
If you feel uncomfortable with some of the ingredients, leave them out. Just one will already have an effect and change your ice cream. Some artisanal gelato makers only use for example locust bean gum and guar gum. Or just locust bean gum.
The lecithin helps a lot with chocolate gelato.
Ingredients
Units
Scale
- 50 gram sunflower lecithin powder
- 15 gram locust bean gum powder
- 10g guar gum powder
Instructions
How to make
- Measure the required amounts
- Mix well.
- Put them in an airtight container.
- And all done, couldn’t be more simple 🙂
How to use
1.5 gram of stabilizer per 1 liter of ice cream mixture
Notes
to prevent clogging mix the stabilizer with sugar or other dry material before adding to the ice cream mix
pasteurizing your ice cream mix should not affect the working of your stabilizer (much)
- Prep Time: 5
- Cook Time: 5
- Category: Compounds
- Method: Mix
- Cuisine: World