Ice cream stabiliser is your magic ingredient for silky-smooth ice cream! It is a blend of different ingredients which delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase the volume of your ice cream and helps to slow 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.
Why does ice cream stabiliser work?
Stabilisers tend to contain glucose, which helps prevent crystallisation of the sugar crystals, along with a number of natural vegetable or seaweed-based thickeners, also known as hydrocolloids.
The hydrocolloids, such as carob gum and sodium alginate, help to improve smoothness and give a more unctuous mouth feel, and increase the stability of the ice-cream - preventing large water crystals from developing, and separating from the milk proteins and fat.
Which stabiliser should I use?
The number of different ingredients in a stabiliser just change the environment it works best in - some will work better in higher calcium environments, some better in more acidic environments - so if you're making lemon sorbet you will want to choose a different stabiliser - a sorbet stabiliser.
Top tips for using an ice cream stabiliser
When using an ice cream stabiliser, it is very important to make sure it is well incorporated into the mix. The best way to do this is to mix well with the sugar, before beating both together into the eggs. Then continue as normal. Never add direct to cold liquid, unless you have a powerful blender on hand to try to disperse the lumpy powder
How to use
- 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.
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