Spinning day: Xanthan Gum Ice Cream

Three different flavors. Same recipe, ingredients and method. Different results.

[@PHOTOCONVENTION]

Thank you for this. I've always done ice cream as a custard base even on a commercial level. This is simpler. I've been afraid of xanthum. I don't need to be.

[@thepracticeofpastry]

I’m with you there are so many options of how to make ice cream basis. It’s hard to land on one you like. I don’t love xanthan but at less than 1.5%. It’s a game changer. Let me know if you try it and what you think.

[@syedshufkatali6585]

how much xanthan gum should i add in 1 kg ice cream mixture?

[@thepracticeofpastry]

Hi, I just saw this. I usually keep it around 1% of the total weight of the recipe.