Ice Cream Stabilizers: The Ultimate Beginner's Guide

[@mistaecco]

I wish there were more content featuring industrial food additives and how to apply them in home cooking! There's so much hidden technology in the foods we actually buy from the store, i find it fascinating to learn more about how to replicate some of their magic. Thank you so much for this - can't wait to see how it changes my next batch!

[@miryamamar3420]

This channel is a treasure, the least to say, for those interested in ice cream. Thank you for sharing, and we look forward to the next video on commercial stabilizers.

[@PolarIceCreamery]

Thank you 🙏

[@DrBaldhead]

Incredibly informative! Thank you for putting together these videos.

[@PolarIceCreamery]

My absolute pleasure

[@owenrichardson1419]

I have cooked professionally in the past and still keen to experiment. I have had great success and many failures with sorbet and ice cream, consistency has eluded me. I have experimented with a number of the products you have reviewed really on a hit and miss basis. Your video has been excellent and so informative and has set me on a mission to improve my product, which is only for my benefit and of course the grandchildren. Thank you again.

[@PolarIceCreamery]

Thank you for the feedback, I will do more in depth videos on this subject moving forward.

[@Tricky-clips]

​@@PolarIceCreamery Which stabilizer is best for melting resistance ?

[@fallychoo4808]

Great Vid. You've clarified a complex subject. I also love the way you've made your kitchen a fun looking place.

[@PolarIceCreamery]

Yeah the old kitchen was fun with its light wasn’t it 😁

[@happyscoops]

Love this video. Thanks for making it so simple to understand the whys, whats and hows of stabilizers.

[@PolarIceCreamery]

No problem, I’ll do more videos on stabilizers soon.

[@Tricky-clips]

​@@PolarIceCreamery Which stabilizer is best for melting resistance?

[@Webexpresspt]

Hi Nick we just found you. You Sir are fantastic. Thank you so much, really happy that we've found you. Please don't stop your videos are of great help. Thanks a million.

[@PolarIceCreamery]

Welcome aboard! No plans on stopping right now 😉

[@tesselabkee7296]

fuck, this is such an extraordinary video on stabilizing ice cream, all recipes on the internet purely rely on creme anglaise, thank You very much friend!

[@PolarIceCreamery]

Also most recipes on the internet are junk 😂 I’ve seen “Michelin Star” recipes that are just the worst. I’ve seen people make ice cream that never melts…. That’s not good 🙄

[@rgabi11]

So nice and clear. My ice cream maker just arrived today. And now I'm going to check out your recipes :)))

[@PolarIceCreamery]

Nice!! Let me know if there’s anything you want me to make a video of.

[@rgabi11]

@@PolarIceCreamery Sure I will. Thank you 😊

[@Mark-fl1hg]

Ive just discovered your channel, having recently bought an inexpensive compressor ice cream maker. I couldn't understand why the results were so icy and melted so quickly - until seeing this video!! I was really bothered about using additives/stabilisers, (as we're conditioned to think all 'e' numbers are bad). I never knew about using skimmed milk powder in ice cream either. This video has been invaluable - and thanks for explaining it in an easy to understand and not too scientific way - just what I needed. Subbed!

[@PolarIceCreamery]

Glad I could help!

[@PHOTOCONVENTION]

Always a wealth of knowledge. Thanks for this.

[@KarlaQuiñonez-y4p]

just found your channel and immediately subscribed. Exactly what I was looking for. Thanks!!!!

[@PolarIceCreamery]

Welcome 🤗

[@jonl.garton4616]

Great video! Stabilizers and emulsification had always converted into harmful chemicals in my brain. You’ve put me at ease with all of that, and thanks for sharing your personal choice of locust bean and guar bean concoction. Next I would like to know how much to use per quart when making my own mix. Thanks!

[@PolarIceCreamery]

It depends on the type of ice cream you make and the type of stabilizer really. 0.1-.03% is a good place to start with American ice cream, Gelato can take double that at its very low fat.

[@haseebahmed3262]

Hi Nick, Thanks for the great video, You are my friend from now on.

[@eng.ahmedyafeiyafei4988]

There are many informations i get in this video that i am looking for long time, Thank you a lot

[@LayefaBassey]

I'm an ice cream vendor from Nigeria. Thanks for sharing

[@PolarIceCreamery]

Welcome 🙏

[@Norms398]

Thank you so much for sharing your knowledge to your followers. ❤

[@PolarIceCreamery]

My pleasure

[@Mark-ks9jj]

Guar gum being a separated & highly purified polysaccharide doesn't contain the allergen nut proteins that trigger reactions. The stabiliser mix you are discussing has the various extract in it to cover the widest range of use, some of these polysaccharides work better with fruits bases, other milk protein bases etc so its an easy, low risk stabiliser mix to help home cooks get the best result despite their skill or lack thereof.

[@PolarIceCreamery]

That is exactly right, not everyone is an expert and everyday people need everyday solutions. Simple as that!

[@adamwally]

I have been getting into making Sorbet and Ice cream. I have been making bigger and bigger batches and people have started offering to buy it. This video was really informative. I would love to see a video on commercial Stabilizers. I'm not ready to make the leap yet but it is really interesting.

[@PolarIceCreamery]

Nice!! Super rewarding when that happens. I am planning the commercial stabilizer video for later this year.

[@hosenbeshti7708]

Do you make ice cream with a machine؟, please share your recipe with me, I will be very grateful to you

[@PolarIceCreamery]

@@hosenbeshti7708 yes I do make ice cream with a machine. Look at my videos and you will find over 100 recipes that you are free to try at home 👍

[@UmbertoFarese-c3l]

Phenomenal video Sir! Highly informative and I like your calm delivery 😊

[@PolarIceCreamery]

No problem.

[@philtyrich1]

Can’t wait for the Masterclass this set me straight on what Im going to need .

[@PolarIceCreamery]

We are working out the plans as we speak 👍

[@philtyrich1]

@@PolarIceCreamery Thats gonna be awesome

[@fattmeows8868]

Niccckkk!! Thank u for sharing your precious knowledge & putting this content together. Hope ur getting better each day! 😎😎

[@PolarIceCreamery]

My pleasure. I’ll do more, shorter videos on each stabilizer as we go along. Thank you for your support ☺️👍

[@kershellburris7207]

What kind of stabilizers can I use for a small batch icecream business

[@chiaraghiron7727]

Well thank you!!!! Coming back to your ‘cold ice cream’ comment, a couple weeks ago I forgot to add stabilisers to a coffee gelato (I have a pre-made mix of fibers and stabilisers that I have optimised and on that particular occasion I did not want to use fibers). Between the lack of fibers and the lack of stabilisers the gelato was SO cold! Terrible.

[@PolarIceCreamery]

It gets SO cold doesn’t it. I sometimes get it with too much alcohol in ice cream. I forget to increase solids in those occasions.

[@joeskill4663]

Have you ever tried beef gelatine powder? Would that work as a stabilizer?

[@manie1087]

Just subscribed to your channel. You explain things very thoroughly and clearly. Istanbul, Turkey has an ice cream that uses Salep. It is a starch from a wild orchid root. Can you do a video on how to make it? It's a very unusual kind of ice cream. It seems to keep its shape well even in hot climates. Thank you.

[@PolarIceCreamery]

Welcome to the channel. I did a 3 part mini series on Dondurma , have a look back through the past 10 videos and you’ll find them 👍

[@Fatboylovesb]

Mate!! Great effort and thank you 😊 Learnt so much from you. I'm living in Japan and LBG is crazily expensive and hard to find here. I am only able to sort guar gum and xanthan gum. Could I please have your suggestions for stabilizer for gelato? I'm going to do some practice for my gelato shop. Appreciate for any advice 🙏🏻

[@PolarIceCreamery]

That surprises me at it comes from Asia, the world is a funny place! Just use guar and start at 0.3 - 0.4% of total liquid. Good luck with your shop!

[@tknowsit]

Fantastic and very comprehensive video, thank you!

[@PolarIceCreamery]

Thank you 🙏

[@floydald]

Being diabetic, I can’t use sugar, can you look at sugar substitutes ie allulose etc?

[@PolarIceCreamery]

Absolutely, it’s a subject I’ve been meaning to cover actually, just never got around to it.

[@chrisd4454]

Suggest looking into Bocasweet as a sugar substitute.

[@palaceofwisdom9448]

Great video! I've had great success with alcohol in my ice cream where applicable, such as Lemoncello and Kahlua. I'm going to use the info here to make better ice cream varieties without booze. I just wish they didn't make you buy a huge amount of these stabilizers when you only need a tiny bit.

[@PolarIceCreamery]

Yeah that is a pain having to buy 1kg/2.2lbs of something. You can get 100g of Guar and Xanthan etc on Amazon though 👍

[@alecbrimacombe4830]

Hi Nick, Love the channel. This stabiliser aspect of Ice Cream making is complex. Thanks for helping to make it understandable. More vegan ice cream making videos would be great if you can.

[@PolarIceCreamery]

Will do 👍

[@yayotwo]

Hi there!, I'm still trying to understand the necessity of skim milk powder. Do we have to increase non-fat MILK solids specifically? Why are they important as opposed to just increasing overall non-fat solids? I see alot of gelato recipes using this. Also, can you post a link of the italian lady you said was making vegan gelato. Thank you!

[@armanirosario9829]

I needed this. Thank you

[@daks4s]

Thank you for this video. My question is, do you add these aditives when cooking or when the base is cold and ready to churn? Also you answered how much stabilizers to add to the base but what is the size of base? 1L, 2L...?

[@PolarIceCreamery]

I always state 0.1-0.2% of the total mix. That makes it easy to calculate for whatever size batch you’re making. Regarding hot or cold mixes, some stabilizers will need heating (watch the Locust Bean Gum video) some don’t need heating. You need to consider what stabilizer to use depending on whether your base is hot or cold mix but you ALWAYS add the stabilizer at mixing/cooking phase definitely not at churning phase.

[@empressbridestv]

Pls expatiate 0.1 pls what's the layman measurement

[@Seri7M]

Very helpful, getting into the ninja creami crazy and learning about this and what is best for small batch servings, and comparing guar gum to tara gum and does it make a major difference? The $$ variance is significant.

[@PolarIceCreamery]

Ah the creami, well that is slightly different as it not churned like traditional ice cream so there is very little air added but…… it destroys the large ice crystals very well giving the “impression” of smooth creamy ice cream. For this reason, there’s very little reason to go with the expensive option, you won’t see any benefit. For the creami, there are more options. My Ninja Creami has died and I can’t afford a replacement for a bit. There are options though, some are REALLY cheap and produce good results.

[@TheKeegs84]

Can you recommend stabilisers for the creami? Or what to use to keep it scoopable when refreezing (without a lot of sugar/fat)?

[@DeuceCoup78]

@@TheKeegs84 you can use any stablizers for creami but it'll be semi wasted as there is very little air incorporated during the final phase. For this reason I suggest Xanthan gum or Guar Gum to start with until you are familiar with the process. Scoopability is down to sugars, too much fat will inevitability make it harder which is major misconception. You can substitute some of the sugar with dextrose which will make it slightly less sweet and more scoopable.

[@roylee3196]

Love your video! ❤ By the way, would cream cheese compensate for the absence of skim milk powder?

[@PolarIceCreamery]

You’d really have to balance the recipe again as you’re adding additional fat etc but…… it does work to a degree 👍

[@minnoux]

Thankyou for a brilliant video!

[@PolarIceCreamery]

No worries 👍

[@RamyaKashyap]

What would be the perfect Emulsifier and Stabilizer for creamier Gelato and what are tge proportions?

[@PolarIceCreamery]

Watch some of my other stabilizer videos, the answer is there for you b

[@rkivuti]

Thanks for the video. How do these emulsifiers and stabilizes affect the taste of the final product say a basic vanilla or chocolate Ice. For example in custard based ice cream, you can taste some of the yoke coming through. Do the products mentioned have a distinctive taste. Thanks.

[@PolarIceCreamery]

Most of these have no taste whatsoever.

[@dinguspu1463]

God I love your videos! Informative, easy to understand and even relaxing! Got another question for you: Received some Skimmed milk powder I ordered online today, turns out it is Crystalized SMP (Nestle). Bigger grains in the powder than I am used to. Does it matter? I imagine at least it will be harder to dissolve.

[@PolarIceCreamery]

Thanks for the feedback 👍 no it doesn’t matter, a few brands are like that.

[@heartthehorse]

Fantastic informative video. Thank you.

[@PolarIceCreamery]

My pleasure 👍

[@ejapufrancis5048]

i love what you do but i need to explore more

[@PolarIceCreamery]

What are you going to explore?

[@akbarshoed]

thank you. Thank You. THANK YOU!! One big question. Are these caloric?

[@PolarIceCreamery]

For the most part, no. Xanthan gum has some calories but as the body can’t digest it, we can’t absorb these calories so.

[@DaveOrderedPizza]

I just got an "Ice cream stabilizer mix" from Amazon, its Guar gum, diglycerides, and carrageenan. How much should I use in one of your normal size recipes? Thanks!

[@PolarIceCreamery]

I’d start with 1g per kg of mix and if needed, go up to 2g per mix in 0.2g increments.

[@atrex2916]

Thanks for the informative videos! I've got the same ice cream stabiliser mix and noticed it says on the back that its made for 4-14% fat content. I plan to try some recipes that are around 18%, do you think I should omit it / look for alternatives or it will work just fine?

[@PolarIceCreamery]

It works just as well even at higher fat content 👍

[@claratineji5610]

Am thinking of starting an ice cream business in Zambia, what would you advice a beginner like me with no experience

[@PolarIceCreamery]

You are going struggle without any knowledge or experience. I can help business members set up their business, if you don’t want to do that, just watch the video and try to learn as much as you can about the fat%, sugar % and solids % of ice creams. There are no shortcuts.

[@claratineji5610]

I would like that much needed help, because I really want to set up this business.

[@Sandysandysandy098]

This is an amazing video, Thank you for this information. I have few questions, do we need to use these stabilizers and emulsifiers mandatorily? Can we not make gelatos using the natural ingredients? Does using these stabilizers and emulsifiers cause any effects to the body?

[@PolarIceCreamery]

No you don’t NEED to use stabilizers in any ice cream or gelato. There have yet to be any REAL and TRUE scientific facts or evidence to say they are bad for you. It’s just internet scaremongering as always.

[@Sandysandysandy098]

@ thank you! Much respect.

[@TeodoraTosocAbonal]

Id like to try the guar gum and LBG mixture at 1:2. How much will i add to a liter of milk. Is it still at 0.3%?

[@PolarIceCreamery]

It depends if your recipe has cream or not. If you’re making gelato without any cream at all, you could go to 0.5% and maybe higher. If your recipe has cream in, start at 0.2-0.3%.

[@TeodoraTosocAbonal]

@@PolarIceCreamery thank you! You are helping a lot of gelato enthusiasts with your video.

[@dcsbrewery3602]

Thanks for the sharing. Very well informative indeed. However, to get smooth creamy mouthfeels of Sorbet. Can we use stabilizer as well? How to do (the ratio) ? Many thanks mate

[@PolarIceCreamery]

You could use standard stabilizers if that’s what you have. Regarding ratio, I’d start with 3-4g per 1kg of mix and adjust to suit.

[@dcsbrewery3602]

@@PolarIceCreamery many thanks for advice and will try right away! Cheers

[@richardsimms251]

Very, very interesting

[@versusminus77]

excellent video

[@TeamBladen]

Another excellent video. Do you have a recommendation for how and when to add stabilizer to ice cream? I've seen some people mix it in with the sugar before adding the sugar and others add stabilizers in separately from the other ingredients. Thanks.

[@PolarIceCreamery]

Always add your stabiliser to the sugars then add to your mix. You can get away with adding it after but it’s not worth risking it clumping and ruining your hard work.

[@wham7125]

Stabilise separately if you don't need to cook some of the ingredients, which you would add into an already chilled mix.

[@DyanenMarSya]

How much ice cream stabiliser do you need for a 2 lit batch?

[@davidwatkins8016]

Great video! could you leave a link to Information concerning ratios or amounts of particular stabilizers we need to add? For example, I’ve got some xanthan gum that I use for gluten free breadmaking and would like to know how much per quart (or liter) of base I should add. Thanks David - Dallas

[@PolarIceCreamery]

Hi David in Dallas 👍 the amount is different for most types of recipe but as a general rule 1.5g Xanthan per KG is a good place to start. I am doing a video just about how much to use very soon though.

[@jillcollins2348]

When do you add the xanthan stabilizer ? Before heating?

[@PolarIceCreamery]

I would add Xanthan after heating with a tsp of sugar to make sure it’s mixed in.

[@gayatrijohnston]

Thank you so much

[@jasonserpent4214]

Fantastic content! Just what the (ICE cream) doctor ordered. Now is there any benefit in mixing portions of the different stabilisers/milk solids etc (maybe this is covered in a different vid.)

[@PolarIceCreamery]

Yes some stabilizers don’t work very well with high fat recipes, some work better for sorbets etc, it’s a deep subject.

[@abumaulanaafri4226]

Can we combine the use of emulsifier ice cream and stabilizer ice cream? If you don't mind, can you provide an ice cream recipe with the addition of these two ingredients? Thank you for your help and attention.

[@PolarIceCreamery]

I will do I video for this subject.

[@abumaulanaafri4226]

@@PolarIceCreamery Thank you for the response, I will be happy to wait for your video.

[@JohnDoe-tu8ky]

Sorry stupid question but When you say viscosity are we talking premix ice cream, or is it measured at a certain temperature when it’s ice cream, maybe?

[@PolarIceCreamery]

Viscosity is just how thick a base is at any given time.

[@Dina_tankar_mina_ord]

Thank you for sharing this valuable information; it's not easy to find. I've frequently used xanthan gum in various recipes. I have a recipe that involves a can of condensed milk, 2 dl of cream, 2 grams of xanthan gum, and a small pinch of vanilla. After mixing it for 5 minutes and freezing it, I've noticed that it tends to melt quickly, and the consistency becomes slimy due to the xanthan gum. Based on your description, can I assume that using agar agar might help stabilize it if I let it rest, or is heating required? I'd prefer not to heat anything up due to trying to make it as easy as possible for the kids.

[@PolarIceCreamery]

You wouldn’t need stabilizer in that recipe, the condensed milk has so much sugar it will sort the ice out in its own. Also 2g of Xanthan gum is enough to stabilize over 2L of base! Try it without or use 0.3g of Xanthan max.

[@Dina_tankar_mina_ord]

@@PolarIceCreamery thank you so much. hace a great day sir.

[@kathgarvey]

Thank you , Very interesting and I have learnt a lot 👏👏👏

[@janingate765]

In one of your videos you mentioned Lecithin as an emulsifier instead of eggs. If I wanted to make gelato substituting this for the eggs what would happen?

[@PolarIceCreamery]

What would happen? Nothing, it would turn out perfectly.

[@meenakshisean]

Thankyou for sharing your valuable knowledge with us

[@PolarIceCreamery]

It’s my pleasure ☺️ thanks for watching.

[@akhilsr2605]

How long can home made ice cream with guar gum stay in the freezer ?

[@PolarIceCreamery]

As long as it’s a good recipe, months.

[@ibbareef6790]

Thanx sir for this video.. What the ratio for zantan and guar gum if i want to mix it together?

[@PolarIceCreamery]

No point, just use one of them.

[@blokeabouttown2490]

So far my experimentation with stabilisers has been a disaster. I tried 1/8th of a teaspoon of xanthin gum in a batch I was making and it became hard and unscoopable and had a bad mouth feel. I've also tried corn starch without much success.

[@PolarIceCreamery]

Most people start that way. The Xanthan can give a goopy mouth feel but it won’t make an ice cream hard, that will be the recipe balance. Cornstarch….. I’ll do a video on using starches very soon 👍

[@DIVEnSOME]

Hi! Love your videos! Plus I really like ice cream but am trying to get healthier,,so of ALL the stabilizers which is better on mouthfeel?, or what combination ration should I do to lie to myself am having a full fat ice cream lol,,thanks for all your hard work

[@PolarIceCreamery]

Haha you could make gelato, much lower fat than ice cream. Keeping it simple, Guar gum + Carrageenan Kappa or Iota. Lambda Carrageenan is for higher fat ice cream. I’d start with 1g GG + 0.5g Kappa/Iota. If you really want the Rolls Royce combo, use 1g GG + .05g Locust Bean gum + .3g Carrageenan Kappa/Iota.

[@DIVEnSOME]

Rolls Royce it is. Thanks!

[@aaaa1324]

Which one do you advise for making Italian water ice with fresh juice?

[@PolarIceCreamery]

Id probably start with Locust Bean Gum.

[@aaaa1324]

@@PolarIceCreamery thank you sir, ive sent a message in instagram to show you the texture of Italian ice that I want to make

[@gracyfuljohn8298]

Thanks for your teaching! From seoul Korea.

[@PolarIceCreamery]

Hi 👋 I’d love to go to Seoul one day!

[@Hudinibutter]

Holy jesus such a good video! Thanks alot!

[@PolarIceCreamery]

Thanks 🙏

[@richardsimms251]

So much to learn.

[@mysheltons]

Is there a pre-made mix similar to the one by Special Ingredients that is easily available in the US? I can't find it on Amazon here, and the international shipping to the US from Special Ingredients is astronomical.

[@PolarIceCreamery]

Yep, you can get Puramio ice cream stabilizer and Avacream ice cream stabilizer blends 👍 both on Amazon.

[@tilaktamu9547]

I love ur informative video. Thank you.

[@PolarIceCreamery]

My pleasure ☺️

[@gypsysoulikigai]

Fabulous... a Master Class in Stabilizers

[@PolarIceCreamery]

Thanks 🙏

[@dzolotas]

Very informative content, thanks a lot! Regarding MSNF in milk, I'm using evaporated milk witch contains 17.5% of non-fat solids, with a 26% total solids. Do you believe is that enough, or not?

[@PolarIceCreamery]

I don’t know the recipe you’re using but maybe.

[@dzolotas]

@@PolarIceCreamery Here is the recipe I use so far: 300g Cream (35% fat) 33g Cocoa (20% fat) 100g Semisweet dark chocolate (42% fat, 26% sugar) 180g Sugar 60g Egg yolks 800g Evaporated milk (7.8% fat, 18.1% MSNF) 50g Kahlua (coffee liquor) Have a nice day! Dimitris

[@TerryCochran0295]

Thank you do you have the link to the Amazon

[@PolarIceCreamery]

Turns out it’s no longer available on Amazon unfortunately.

[@laurentwellekens6028]

Extremely helpfull - much appreciated. How many grams of your LBG/GG mix do you use in a 1 liter mix, pls?

[@PolarIceCreamery]

Not knowing the full recipe your using, I’d start with 1g of LBG and 0.3g GG

[@rosemariephillips7053]

I cannot find the Special ingredients formular. Amazon does not have that one.

[@PolarIceCreamery]

Yes someone else mentioned it’s no longer available unfortunately. Where are you based again?

[@raindidi830]

What is the best way to dissolve guar gum? and what quantity do we add to 5 liters of icecream thanks

[@PolarIceCreamery]

It’s 0.1-0.2% of total base. 5L of base weights on average 5kg. 5kg=5000g, 10%=500g, 1%=50g, 0.1%=5g. So for 5L, use 5-10g of Guar Gum. Mix it with the same weight of sugar and stir it in well. If you’re not heating the base, add it to all your sugar, stir it well and add it to your liquid. leave it for 5 mins then give it a really good mix again and you should be fine.

[@ewcik75]

Hello... I would like to ask how much stabilizer to add when the ice cream recipe contains egg liqueur? Here is the recipe: • 508 gr of whipping cream 30% or 36% • 250 gr of whole milk (3.2%) • 45 gr of powdered sugar • 150 gr egg liqueur The stabilizer I use: SaporePuro: Ingredients: maltodextrin, tara gum, guar gum

[@PolarIceCreamery]

Use 1g for that base, it needs heating to 75-85C though.

[@ewcik75]

@@PolarIceCreamery Thank you 😊

[@GreenMonkiCoffee2008]

The mint ice cream, was it liquid nitrogen ice cream? I looked into that process years ago but the nitro was to expensive and hard to get. To much red tape

[@PolarIceCreamery]

There was nothing on the menu or anything mentioned by the staff to say it was. I guess it’s possible, I don’t know too much about that really as so far, the only liquid nitro ice creams I’ve tried were horrible 🤮

[@luanasam1215]

Hi professor of Ice cream I want to know what about arabic gum and salep ? If I want to use it but I don't know the correct proportions for the addition and whether it is good to mix them together.

[@PolarIceCreamery]

I guess it depends on what you’re trying to make. If it’s Dondurma then I’ve already done videos on that.

[@luanasam1215]

@@PolarIceCreamery thanks

[@samanazaidi2009]

Great videos Nick! How do you recommend incorporating GG into my milk base after mixing it in with sugar? Thanks!

[@PolarIceCreamery]

You can mix the GG + sugar blend in cold or hot. I prefer to warm the milk just slightly as it helps dissolve the sugars properly and builds a slightly higher viscosity, producing a lovely base ready for churning.

[@tilaktamu9547]

Thank you sir for valuable information but for europe resident, how we can get?

[@PolarIceCreamery]

If you are EU based you can order special ingredients direct from their website. There are other options for stabiliser though, check out Amazon and see what’s available in your country.

[@jerrygonzalez5286]

Hi what is the best stabilizer for sorbet,water ice? I use guar gum i was using xantham gum but i need to add to much It seems like guar gum Is thiker

[@PolarIceCreamery]

It’s subjective really as every recipe is different. CMC is what most commercial sorbet stabilisers is based on combined with dextrose.

[@fafagreentv]

Which one can i use for making soft serve ice cream? I have softy ice cream machine and i want to put in a small cup and stored in freezer then sell.

[@PolarIceCreamery]

I wouldn’t, soft serve is not designed to be frozen hard. It will freeze with very large ice crystals and have a terrible mouthfeel. Plus soft serve machines will not like processing a mix with greater viscosity.

[@fafagreentv]

@@PolarIceCreamery thank you for your reply.

[@chaophray]

Hello, I am about to start my ice cream adventure. The recipes I get from courses usually call for pasteurising at either 65 or 84 C, for both ice creams and sorbets. Should I just get hot stabilisers, or if I get cold variety, will pasteurisation affect its work? Thank you.

[@PolarIceCreamery]

If you are going commercial, as pasteurisation is required you could just go hot process stabilisers. You’d need to stick to 85C though as that’s the temperature most need to hydrate.

[@chaophray]

@@PolarIceCreamery Thank you :)

[@levanitadiauri7956]

Mr good man ❤ thanks for that video we are here to study from you ... 😊😊😊

[@PolarIceCreamery]

No problem ✌️ good to have you here.

[@pavlinpetkov8984]

Ahhh I was making ice cream yesterday and it didn't happen as expected. As a pharmacist, I was sure that I was missing something... the stabilizer. I was sure that it couldn't be as simple as mixing milk cream and sugar...

[@PolarIceCreamery]

You can just use milk, cream and sugar but it won’t be very good for very long. Welcome to the science of ice cream!

[@pavlinpetkov8984]

@PolarIceCreamery the taste was absolutely fabulous but unfortunately, there were a lot of ice crystals in it. I have ordered xanthan gum and tomorrow I will make another batch. Fingers crossed that it will turn out better this time.

[@mikromummo]

Can it be used with artificial sweetener such as stevia?

[@PolarIceCreamery]

Yes it can. Recipe needs to be good though 👍

[@panudhonl6429]

What’s the difference between glucose and dextrose ? I saw some of your recipe call for glucose and some for dextrose.

[@PolarIceCreamery]

For all intents and purposes, they are the same. You can substitute one for the other. Dextrose is glucose but there are different types of glucose. It can get confusing. Liquid glucose has water where dextrose doesn’t but using either will not effect your ice cream too much.

[@GreenMonkiCoffee2008]

Switched over to Tara Gum for ice cream and gelato. Seemed better than LBG

[@PolarIceCreamery]

I can’t get it here sadly. I hear good things about it though.

[@drizzle8482]

Hi. I watched the video where you make chocolate Haagen-Dasz ice cream but you didn't add stabilizers there. Do you have any video where you do that? And also: how long does a home made ice cream last in the freezer? (although, with me, ice cream never lasts...hahahaha...). Thank you.

[@PolarIceCreamery]

Almost any video of mine from the last 18 months. The OG Häagen Dazs Belgian Chocolate video is one of my oldest. Use 1-2g per 1000g of base mixture. Add it to the sugars and stir it well then add the sugar/stabilizer mix to the liquid and heat to 70c.

[@jehangirlarry]

Xanthan (or any other gum) is notoriously difficult to dissolve. None of your videos explain or offer a solution to this very tricky part. Would you like to address this issue? Thanks

[@PolarIceCreamery]

It’s very easy to use gums, I have shown how to in every single video in the last year. Add the gum to the sugar, stir it together then add to the liquid.

[@jehangirlarry]

@@PolarIceCreamery Hoops! sorry. I'll check out last year videos. Thanks much.

[@PolarIceCreamery]

@@jehangirlarry no worries 👍 if I don’t explain it well, let me know ok.

[@akd307]

Hi do u have any recommended dosage for the stabiliser? Say if im producing 1L ice cream, how much stabiliser do i need to incorporate into the recipe?

[@PolarIceCreamery]

The general view across most stabilizers is 0.1-0.2% of the overall mix. That equates to 1-2g/kg as 1L is almost 1kg, that’s your guide. Some stabilizers prefer less, some like more. Gelato should be more than that though.

[@akd307]

Thanks!! Your videos are super helpful

[@debbrabeckman1666]

do you have a link for specialingredients?

[@PolarIceCreamery]

It is specialingredients.co.uk/

[@ishorneramsey4244]

can these products be used ok with Puree??

[@PolarIceCreamery]

Depends on the puree and depends on the stabilizer I guess.

[@عليعاقل-ت1ط]

Estamos observando você do Iêmen. Infelizmente, esses produtos não estão disponíveis em nosso país. Você pode nos citar os estabilizantes naturais ou nos informar as fontes de sua extração, como soja, milho, soja ou outras fontes que contenham estabilizantes?

[@PolarIceCreamery]

Just use a stack of some kind. Tapioca starch is fine to use b

[@hearthstoneplayerzeiti3191]

Can u tell me the brand of that stabilizer with all ingredients in it. Can’t find it on amazon

[@PolarIceCreamery]

It’s “Special Ingredients “ but they are now only available in the UK unfortunately.

[@hearthstoneplayerzeiti3191]

@@PolarIceCreamery thanks, ok, I’m in Europe and have friends in the Uk so they should be able to send it to me. But i have anyway almost every stabilizer and emulagator so will see what the price is

[@PolarIceCreamery]

You might be able to order direct from their website being in Europe. Yeah, use friends, that’s what I’m doing 😂

[@hearthstoneplayerzeiti3191]

@@PolarIceCreamery yes i can oder it directly Thanks again

[@leonardohernandezcabrera7541]

Good content and very well explained. I was experimenting with gums and mixed xanthan with locust bean gum and grenetin really bad idea the ice cream base looked more like a mix of pudding or jelly. I want to make a chocolate and raspberry sorbet What stabilizers would you suggest? I was thinking something like add 0.1% of the total weight of a pectin and xanthan gum mix with a 2:1 ratio

[@PolarIceCreamery]

To be honest, I don’t make sorbet often enough to be a sound source but….. looking at commercial stabilizers for sorbet, they predominantly use Guar gum, pectin, CNC and dextrose. If you want to use Xanthan gum, I’d start with a 3:1 Pectin and Xanthan mix and see how you get on. Pectin on its own is excellent as a sorbet stabilizer.

[@barbossa1677]

Here unfortunately the same experience with xanthan and lbg. The jelly texture. But I've got a good result with guar gum. Evaporate the milk, then add erythritol/xylitol and the guar gum. This will give you the gummy texture.