Fundamentals of Artisan Ice Cream

[Sussan ScoolinaryTeam]

Hi @naheedmrd123gmail-com

If your question is about how to adjust the amount of stabilizers in ice cream, it’s important to understand their function and proper dosage. Stabilizers are used to improve the texture, creaminess, and shelf life of ice cream. The dosage of stabilizers can vary depending on the specific type of stabilizer being used, but it is generally between 0.3% and 0.5% of the total weight of the ice cream mix.

Steps to Adjust the Amount of Stabilizers:

1. Determine the base recipe: Know the total amount of ice cream mix you are going to prepare.

2. Calculate the amount of stabilizers: Apply the recommended percentage of the stabilizer you are using to the total amount of the mix. For example, if you are preparing 10 kg of mix and the recommended dose is 0.4%, you will need 40 grams of stabilizer.

3. Mix the stabilizers with other dry ingredients: Generally, they are mixed with sugar to avoid clumping and ensure even distribution.

4. Add to the liquid mix: Add the mixture of stabilizers and sugar to the liquids (milk, cream) while heating to dissolve them completely.

5. Pasteurization and maturation: Follow the normal process of pasteurization and maturation of the mix before churning and freezing the ice cream.

Answering your second question, the choice of the best stabilizer to use in ice cream depends on several factors, including the type of ice cream you are making, the desired characteristics (such as texture and stability), and personal or commercial preferences. Here are some of the most common stabilizers and their characteristics:

1. Guar Gum: This is a natural stabilizer derived from the guar plant. It is widely used in ice cream due to its ability to improve texture and prevent the formation of ice crystals. Guar gum also helps maintain the creaminess of the ice cream during storage.

2. Xanthan Gum: Another natural stabilizer, xanthan gum is known for its ability to improve viscosity and stability in ice cream. It is often used in combination with other stabilizers to achieve a smoother texture.

3. Carrageenan: Derived from seaweed, carrageenan is used to improve texture and prevent ingredient separation in ice cream. It is especially useful in dairy-based ice creams.

4. CMC (Carboxymethyl Cellulose): A synthetic stabilizer commonly used in the food industry. CMC helps prevent ice crystal formation and improves the stability and creaminess of the ice cream.

5. Locust Bean Gum: This is a natural stabilizer used to improve the texture and consistency of ice cream. It is often used in combination with other stabilizers for better results.

Experimenting with different stabilizers or combinations of them can help you find the best option for your specific ice cream recipe.

If you refer to the complementary material, it is also in English so you can view it and is in chapter 1 of the Fundamentals of Artisanal Ice Cream course.

Could you please explain what you mean by FPDF? We look forward to your response.

Best regards.