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How to understand Stabilizer in ice cream
Hi,
I have been making a lot of icream and see that a lot of recipes mention “stabilizer” in their recipe without explicitly saying what kind. I’ve been using a mix I made of pectin NH, xanthan gum and sunflower lecithin as “stabilizer” but I wanted to ask if there’s more to it.
For example in the just released “Artisan Italian Gelato” the Fruit Gelato Base mentions “6 g stabilizers or thickeners”. but what kind? The video does mention “guar seed flour, locust bean gum and citrus fiber” but without amounts. EDIT: My bad it’s explained at the start of the class with
For 1 kg of thickening base:
● 500 g citrus fiber
● 200 g guar gum
● 300 g locust bean gumBest,
Louis
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1 Reply
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Level:
Scoolinary Team
Hi Luis!
Thank you so much for your message and for taking the time to clarify that. As you mentioned, in the Artisanal Italian Ice Cream class, the proportion for preparing 1 kg of stabilizer base is explained at the beginning:
500 g citrus fiber
200 g guar gum
300 g locust bean gumAs for the blend you’re currently using (pectin NH, xanthan gum, and sunflower lecithin), it’s great because it combines thickeners and emulsifiers that work very well in ice cream making, especially if you’re aiming for a creamy texture and good stability.The mix mentioned in the course (citrus fiber, guar, and locust bean gum) is a classic, balanced option because it adds body, elasticity, and helps control crystallization particularly in fat-free fruit bases.
If your current blend is working well for you, feel free to keep using it. But if you’re curious, you might want to try the course’s proportion and see what differences you notice in texture, display stability, and mouthfeel.
If you need anything else or would like to share your results, I’m here and happy to help!Best regards!.
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