When it comes to making homemade ice cream, achieving a smooth, crystal-free texture can be a challenge. That's where stabilizers come in. These ingredients help prevent ice crystals from forming, improve consistency, and make ice cream more stable and pleasant in the mouth. Here are the most effective stabilizers for ice cream worthy of the best glaciers.
Guar gum
Guar gum is a natural stabilizer extracted from the guar plant. It helps thicken the ice cream and give it a smooth texture. It is ideal for those looking for a plant-based and natural alternative. In addition to providing viscosity, it improves consistency and prevents ice cream from becoming grainy.
Xanthan gum
Xanthan gum is often used in gluten-free recipes to provide structure. It stabilizes ice mixtures by preventing ice crystals from forming. It is easily incorporated into preparations, and a very small amount is enough to improve the texture.
Carob gum
Coming from the locust bean seed, this gum is commonly used in combination with other stabilizers, such as guar gum or xanthan gum, for an even creamier effect. The locust bean gum adds body to the ice cream and prevents the mixture from separating, especially when the ice cream melts.
Skimmed Milk Powder
Skimmed milk powder is often added to enrich the consistency of ice cream. By increasing the level of dairy solids in the ice cream, it allows you to obtain a creamier texture without weighing down the mixture. It is particularly useful in homemade ice cream, as it helps avoid ice crystals and achieve a smooth texture.
Invert Sugar and Glucose Syrup
Although not stabilizers in the strict sense, invert sugar and glucose syrup are commonly used to reduce the formation of ice crystals. These sugars contribute to the softness and stability of the ice cream, while helping to lower its freezing point, making the texture fluffier and smoother.
How to Use Stabilizers in Homemade Ice Cream
Using a stabilizer can really change the texture of your homemade ice cream, but it's important to get the dosage right! Generally, a very small amount (usually less than half a teaspoon) is enough for a homemade ice cream recipe, because these ingredients are very concentrated. Stabilizers like xanthan gum or guar gum should be added while whisking vigorously to avoid lumps.
By choosing the right stabilizers, you can obtain homemade ice cream worthy of a professional, with a soft and creamy texture that does not melt too quickly. Don't hesitate to experiment with different combinations to find the one that best suits the texture you're looking for. Happy frozen experiences!
