I tried the same proportions and made a pink guava icecream. It is so soft just the way I wanted it. I used 0.12% xanthan gum by wt. It turned out wonderful. Thank you so much for this recipe. I wish the channel all the success it deserves ❤❤
I just finished freezing it, it came out delicious and really soft. I have tried to do ice cream before without any stabilizers or gum and resulted in a icy and too hard to scoop ice cream right after freezing it. That xanthan gum solved all my problems, I used 2.5g for the recipe and it's amazing. I'm planning to try with guar gum or a mix guar/xantham. I wonder which is better guar or xanthan?
In our opinion, xanthan gum is better because it produces excellent results when used alone, unlike other gums such as guar gum, which do not contribute well to texture when used individually. Combining different gums creates a unique texture for each ice cream recipe, as each gum has its own qualities and contributes to the texture in different ways. If you want to use a combination of guar gum and xanthan gum, note that guar gum needs more heat to hydrate efficiently. If you liked xanthan gum, take a peek at our selection of xanthan gum ice cream recipes on biterkin.com/xanthan-gum-in-ice-cream-making/. Please don't hesitate to ask us any questions!
I've been using egg yolks in my ice cream, but it's kind of a waste (and hassle) when making strong flavors that will overpower any custard taste anyway. I'll be trying this out as soon as strawberries are in season!
Yes, this is precisely the point of using xanthan gum! I love custard-based ice cream more than anything, too. But there are times when this method, with xanthan gum, is the next best option. I hope you will like it!
Hi, im doing some riset to make cream filling is more stretchy and have a bit thick teksture, i am wondering can i use xanthan gum to make that cream filling..?
Yes you can, but depending the viscosity of the mixture, maybe you need something more to combine it with, so that you can have both thick and stretchy. Maybe give it thickness with corn starch and stretchiness with xanthan gum?
