Ice Cream Stabiliser

This ice cream stabiliser is a combination of glucose syrup, locust bean gum and carrageenan, designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting.

The ice-cream stabiliser plays a similar role to the sorbet stabiliser, but in addition acts to help dispersion and emulsification of fatty acids in the ice-cream mix, to further prevent separation and improve mouthfeel.

Dosage instructions

• For ice cream with a low fat content (less than 7.5%), use 4-5 grams per liter
• For creams and ice creams with a high fat content (10-12%), use 2 to 3 grams per liter

 To use

1. Without changing the recipe, blend the stabiliser with all or part of the sugar.
2. Pour into cold milk or cream, whilst stirring. Rest for 15 minutes to allow the stabilizer to hydrate.
3. Increase temperature and proceed as usual.

 Ingredients: Glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat