This ice cream stabiliser, also known as Stab 2000, 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.
- 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
- Without changing the recipe, blend the stabiliser with all or part of the sugar.
- Pour into cold milk or cream, whilst stirring. Rest for 15 minutes to allow the stabilizer to hydrate.
- Increase temperature and proceed as usual. The stabiliser does need heating to activate it - so it isn't suitable for recipes where you just blend fruit with ice.
Ingredients: Glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat
|Standard UK Delivery ?||£3.50 or free when you spend £35|
|Express Delivery ?||£6.95 or free when you spend £75|
|Next day by 12pm ?||£9.95|
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