Stabilizers play an essential role for those who seek to recreate creamy ice cream and without ice crystals at home, particularly with the Ninja Creami. Stabilizers are mainly used to improve the structure of ice by preventing the formation of crystals, which are often inevitable during freezing in a domestic freezer. They thus make it possible to make the ice more creamy and homogeneous, and their effect is felt from the first spoon!
Among the natural stabilizers, we find gums such as guar gum , xanthan gum and carob gum . These ingredients, extracts from plants, are perfect for slightly thicken the ice mixture and create a texture that resists ice crystals. By adding a small quantity of guar or xanthan gum, you can get a much smoother ice cream, because these stabilizers improve the viscosity of the mixture and ensure a creamy consistency which does not melt too quickly.
Other commonly used stabilizers include gelatin and skim milk powder . Gelatin is perfect for cooler fruit and flavors, because it helps to link liquids without altering the taste, giving a pleasant texture on the palate. The skimmed milk powder, on the other hand, increases the rate of solids in the mixture and adds body to ice, avoiding the granular effect. These two stabilizers are easy to find and ideal for recipes for homemade ice cream.
For those looking for simpler solutions, sugars such as glucose syrup and invert sugar also act as stabilizers. By lowering the freezing point of the mixture, they help reduce ice crystals and obtain a more flexible texture. These sugars can also balance the softness of the ice while avoiding too hard parts, making the ice more pleasant with each bite.
More specific stabilizers, such as inulin , bring not only texture but also nutritional benefits, because inulin is a prebiotic fiber. It adds a slight sweetening effect and stabilizes consistency, in particular in the fruits or delicate flavors. For recipes of creamy and rich ice cream, we can also use alginates and carraghenians , stabilizers derived from algae which retain humidity and improve the structure of the mixture by making it homogeneous.
Thanks to these stabilizers, you can reach a quality of professional ice, even at home with the Ninja Creami. By using them strategically, you will get ice that keeps a soft and smooth texture, which does not melt too quickly and which offers a perfect tasting experience.
