Great video, as always! I've been making ice cream at home since 2011 but learning about stabilisers completely stepped up my game in the past two years or so. I'm kinda annoyed at it being almost a secret - there are thousands of ice cream recipes out there but almost none with stabilisers in them. Thank you for sharing your knowledge and enthusiasm ❤
People are told they’re bad for you, it’s the strange social media way unfortunately. Shame, they can all have inferior ice cream though 😉😂 we know the secrets of perfect ice cream. 🍨
Just discovered your channel. Great content. Well done, Sir! Not many people on YT take the time and effort to reply to every comment. Definately deserves a like and a sub!
Nick…. When I watch or read the news, typically what I learn is how badly people treat each other around the world. However….. there you are, so generously teaching people how to improve their homemade ice cream! Thank you for taking the time to teach others what you have learned. I can’t imagine how much work, preparation, & expense it requires from you to teach folks like me how to step up our ice cream game. Tomorrow is Easter, & I have made chocolate chip cookie dough ice cream, chocolate, & pralines & cream ice cream. Each of these ice creams are much better as a result of your influence. Tomorrow folks you will never meet will enjoy their Easter lunch a little more because of you! Thank you…. Ben
I've made large batches before where I forgot to add guar gum. I had to melt all the ice cream, add guar gum, and rechurn. Stuff was so gross, tasted like cream of wheat.
Thank you very much, my friend. I am Ahmed from Egypt. I follow you closely I thank you for your honest work When combined with guar gum and xanthan gum, what will the ratio be?
Great and very informative video, thank you. I currently have guar gum and tapioca starch and was wondering how much you would put in for about 500ml of ice cream base and at what temperatures for each?
Just use Guar gum at 0.4g per 500ml. It’s cold process so no heating required or off you’re cooking your base, just heat it all enough to dissolve the sugars etc.
Hi thanks a lot for your video very informative. Just would like to know when you say 4/2/1 or 4/4/2/1 as part of the mix. How much is per gram, for let say 1 liter of ice cream. Many many thanks
Look at it as a percentage of total liquid. That way you can adjust the amounts for any size batch. For American ice cream, between 0.1-0.2% of total liquid. For gelato 0.2-0.5% of total liquid. With those % values, break the weight down to the 4:2:1 or 4:4:2:1 etc. I’m doing another video on this exact subject in the next couple of weeks.
Informative video, thanks for going deeper into this topic. I'm also happy that you elaborated on the fear that people have about stabilisers being "processed" and "chemicals", tbh I find them no more processed than sugar and salt that we use abundantly.
Social media are scaremongering about natural products they don’t understand unfortunately. These are the same people who will buy their Starbucks or McDonalds etc the next day and not give it a seconds thought 🙄
So would you say that the use of stabilizers in a recipe that contains lots of dairy (and even egg yolks at times) is detrimental to the quality of the ice cream ? Or is it just a matter of reducing the % in which we add the stabilizer to the total weight? Thanks for the amazing video men! Love your work
No it’s not going to be detrimental, you’d just have to choose the right one. High fat recipes still have free water that would benefit stabilizing if it’s going to be stored for a long period of time. If it’s only being stored for a few days or so, not really much point. Eggs do help with free water due to the lecithin but can’t really be compared to a dedicated stabilizer when used correctly. I just don’t really like eggy ice cream so use sunflower/soy lecithin instead.
I'm a beginner, and I'm starting with xanthan gum lol, and if I wanted to incorporate corn starch instead of xanthan gum, do I have to heat it up, or can I just add it to the three-ingredient recipe, using heavy cream (whipped), sweetened condensed milk, and vanilla without heating it?
No worries, everyone starts somewhere. All starches need cooking up to 90°C / 194°F otherwise they are not effective. Xanthan and Guar Gum are the easiest to use cold as they do not need heating.
(18:01) Lots of extra ingredients associated with the mix-ins in that Ben & Jerry"s. For reference, B&J's vanilla ingredients are: CREAM, SKIM MILK, LIQUID SUGAR (SUGAR, WATER), WATER, EGG YOLKS, SUGAR, GUAR GUM, VANILLA EXTRACT, VANILLA BEANS, CARRAGEENAN. So yes, stabilizers. Hagen Dazs vanilla (in the US) is still just: cream, skim milk, sugar, egg yolks, vanilla extract. I don't object to stabilizers, emulsifiers, "natural" or "artificial" to extend shelf life so long as they improve but not detract from taste/flavor/texture. To each their own.
Fantastic information, Nick @PolarIceCreamery , as always - first off, thank you for continuously sharing all the background info and as well as your recipes for inspiration. We're so hooked on both ice cream and your channel. Quick question re. the use of Tara Gum: we've been using Xanthan for a while now and the 0.2% amount in our recipes seemed like a good fit with no surprises on the "gummy" side of things. Given the good reviews on Tara Gum, we started using it (same sorbet recipe) instead of Xanthan, however in a minimally larger capacity (0,3%) - based on the impression (could be wrong) that people tend to use slightly more of Tara compared to Xanthan. The frozen sorbet mass (not spinned) however showed a noticeable "gummy/chewy" texture when scraping some off, which made me believe we used too much?! Is that typical? PS: the spinned end-result was still really good, yet perhaps a bit on the too creamy side - sounds funny, I know :-)
0.3% is pretty high for Tara to be honest. An increase in 1g of gum can have a drastic impact on a recipe. Reduce back down to 0.2% and make sure the heating phase is completed to allow complete hydration of the Tara.
I stand and applaud this incredible knowledge and ability to discuss it in a straightforward way. Brilliant 👏 I have to confess whenever I use a stabiliser, I'm never as satisfied with mouthfeel as when I make a custard-base ice cream. But then ice cream rarely lasts longer then three days when I make it 😆
That was the best video on stabilizers that I have ever seen anywhere! Well done and thank you! BTW, where do you source your paper containers, lids and labels? There are several choices on Amazon Canada, but they pretty much all have vented lids. I suspect that you might use the label to cover the vent holes?
Thank you very much 🙏. Yes I do use the label to cover the vent holes. Non vented lids are like rocking horse 💩 in Canada and always carry a higher price. I used to buy 0000s for the business back in the UK and they were all non vented but commercial supply is really the only way to get them. The labels are hand stamped on to round labels from Amazon 👍
very informative video. If i have to use only 1 stabliser, will guar gum or xanthum gum be a good idea? and in what proportion per litre of base ice cream
I am new in home making ice cream and hope you can assist me with the following questions. I have a Musso L1 mini (Capacity in Litres : 0.7kg per batch), so how much % of 'Special Ingredient Ice Cream Stabiliser and Improver' should I add in my "egg diary base ice cream" & "Diary base ice cream" ? Thanks!
Always start with 0.15% of your liquid. So if your recipe calls for 300g milk and 200g cream, you have 500g of liquid. 0.15% of that is 0.75g of stabilizer. You can go a little higher with Special Ingredients Stabilizer blend but I wouldn’t go higher than 0.2% of your liquid.
@@PolarIceCreamery Thanks for your quick reply. Want to confirm this formular if there are more than milk & cream in my recipe. If my recipe calls for 300g milk, 200g cream, 75g egg yolks & 75g mashed strawberries - Does it means all these counted as liquid as well (650g total)? So 650 x 0.15% that means 0.975 of stabilizer should add in?
@@PolarIceCreamery Thanks a lot for all these useful information! I have retired 3 years ago and now enjoy exploring new things that I didn't have time (or spare money to spend) to do when I was younger. Start making ice-cream and baking at home makes my retired life so enjoyable and have found my new "value" in myself. I was a bit uncertain when I spent money to buy my MUSSO mini ice-cream maker, but after viewing your RUclipss channel as well as seeking your advice, I am sure my skill will be improved.
Love this type of content! Thanks for the video, would be great to see more content like this where you get into the nuts and bolts of making ice cream Would love to hear more about your process for building a recipe as well as troubleshooting specific textural issues when things don’t go to plan Thanks for the hard work making the videos and happy Easter 🎉
Hi Nick, great video as usual! I am curious as to why you say that increased viscosity will make it quicker to cool down during the churning process - if I understand what you say correctly? I would have thought that (during chilling) increased viscosity - which increased further the more you transform water into ice - heat resistance would actually slow the process down. Thanks!
Previous studies (and a current one not yet completed) show evidence that up to a point, the extended contact time against the cold walls outweighs the heat transfer issue of drag. Obviously though, once the base is too viscous the dasher creates even more heat which will counter that. As you know though, trying to get the level of viscosity across in a video is pretty difficult.
Great video, thanks. What store bought blends can you recommend for making a basic almond milk ice cream in my machine with erythritol or other non-sugar sweeteners? I can't make out the brand you have in your video. If you've covered this in a previous video, my apologies.
No worries, it depends on where in the world you are really. UK and Europe, a good general blend is Special Ingredients Ice Cream Stabiliser. It’s very forgiving as it has a broad ingredients list to cover ice cream, gelato, sorbet, sherbet etc. it’s not perfect but very easy to use. If you’re making basic recipes then you can just stick to something like guar gum or even locust bean gum.
in which case you can use Nella ice Cream Stabilizer. It’s not perfect but will get the job done. I think it’s on sale at the moment for 70g at $30 ish. You’d only need 2-3g per kg of base so it would last a while. nellacutlery.ca/products/powder-for-texture-ice-cream-stabilizer-70-grams-152390
@@Gerryjournal I just googled ice cream stabilizer Australia and it came up with loads of choices. I also googled Guar gum Australia and even more options, you shouldn’t have any issue getting something like guar gum.
I am making soft ice cream, but it has not a creamy texture and it melts, here is my ingredients, can you adjust the ratio or any tip for me? Sugar: 1.25 kg Milk powder (27% - 29% fat) : 500g CMC powder: 30ml Guar gum: 15ml Water: 6 litter Carrageenan: 15ml
Interesting! I make high-fat lower sugar ice cream. I've been getting good results using some dry milk powder and light corn syrup, about 1/4 cup each, for a 1 quart(ish) recipe. I usually churn for about 30-35 minutes. Awesome Vid and Great information!! ⭐⭐⭐⭐⭐
@@ralphgreenwood5857 glucose is better. Our bodies produce and use glucose very cleanly as energy. Corn Syrup is double processed so not as clean but it's still not too bad as long as you forget the high fructose stuff.
@@ralphgreenwood5857 no worries, dextrose and glucose are basically the same thing. Glucose is usually found in syrup form, dextrose in powdered form. Both are used by our bodies super easily and naturally 👍
I’ve only used xanathgum and it works great in my 1 quart cheap ice cream maker , so with that said I only use 1/8 tsp , my question is that enough or should I use more
@@PolarIceCreamery okay I’m hooked on making ice cream, what machine should I buy under $500 ? P.S. I’m open minded to $600 . Oh oh do a segment on machines to buy , get some manufacturer’s to donate to your videos !!!!
I am curious since you didnt list this combo as gel forming. What am I acheving by combining Xanthan and guar gum? I've found this to create a very nice texture, better than either by itself.
In a standard dairy mix thee usually isn’t much benefit using Guar on its own. In low fat or dairy free recipes though, they create a gel when used together which helps with structure.
(16:32) You're not a massive fan of CMC and GMS. Why? They don't perform well? The are more processed, less "natural" than the other stabilizers shown?
Thank you for a very informative video. I'm using the ninja creami to make ice cream. I'm trying a lot of things to get low fat and low calories ice cream. How much of the xanthan gum - gelatin mix should i use in relation to the liquids? Also, is there a proper way to add this mix to the liquids (blooming the gelating? Heating?) Thank you.
Hi 🇬🇷 👋 start by mixing 1.5g of xanthan with 5g of sugar. After your mix is cooked, add it then stir well and chill. If it’s a “no cook” then add the 1.5g xanthan to the sugar and combine all ingredients.
Congratulations for your greate video!. I willl do the 4:4:2:1 combination stabilizer and use dextrose with sucrose. Should i use this combination in the 1% of total weight for all my ice cream bases or 2%?? And should i blend it after heating the milk with the heavycream and sugars ? Thanks in advance.
You will need to start at 1% of total liquid in your base. You will also need to heat this combination up to 85C /185F along with your ice cream base as the LBG, Carrageenan and Emulsifier will need it to work correctly.
Nick, thank you! I was searching for info on eggs in ice cream and I got an awakening on stabilizers. So I have Instant Clear Jel in my kitchen. Since it’s a modified starch, I’m assuming it can be used as a stabilizer. If so, where does it fall in your stabilizer lineup and what does it bring or take away from the stabilizer chemistry (mouth feel, flavor, freezing, etc.)? Thank you again for sharing your knowledge!!
Starches can be used yes, they don’t do as good a job as gums though. They need heating very high eg 90-100c which can sometimes ruin the dairy structure and flavour. It’s used a lot in Asia though.
You should go in the opposite direction… 😂 sorry couldn’t resist. Look at how to get functional solids in to your recipe as you are going to struggle without something like maltodextrin.
Have you tried the Cremodan Coldline S500? It is based mostly on Guar Gum I think, and I see it recommended quite a few places, and it will also work with coldprep recipes.
@@PolarIceCreamery ahh okay. It is reasonably priced in wholesale here, but I will be stuck with a full 1kg box, which I guess will be enough to last a lifetime for my use hahaha.
@@vilddyr if it’s well priced then by all means use it. I don’t know peoples situations etc but 1kg would last 14 years if you made a 1L batch every week.
Thanks so much for this information. I am curious about the difference in making ice cream, namely churning vs Paco Jet/Ninja Creami. Do you make the mix exactly the same? Or do the recipes including stabilisers need to change in recognition of the ice cream machine. Great Channel! Many thanks..
Paco and Ninja style introduce very little air (especially the Ninja). The resulting ice cream is not as good by far, as traditional curning. BUT.... it does get you eating ice cream nice and quickly. You can improve your Paco and Ninja ice cream by the inclusion of milk powders, guar gum, lecithin. These will help with producing that ellusive creamy texture.
I use a Ninja Creamie. I make the recipes EXACTLY as listed by Nick. I use the ice cream calculator to make my own balanced Premium ice cream recipes. My most recent recipe was Oatmeal Raisin Cookie ice cream. It was wonderful. I am very pleased with my results from the Creamie. I'm sure traditional churning would be an improvement over the Creamie, but I don't have the counter space or pantry space for such an appliance. Many thanks to Nick for this insightful video on stabilizers, and for all his other videos that have given our family so much good ice cream to enjoy. P.S.- Nick: you could have bought a small car for that bag of Tara Gum 😁
@@PolarIceCreamery Hi sir, thanks for the info,i also have a ninja... I have a question: when you say add milk powder, is it to the combination of heavy cream + condensed sweet? Or also add water to the milk powder? And how much milk powder? Also how mich dextrose can i add to the condense sweet. Thank you
I see a lot of recipes using a serving of instant pudding for Ninja Creami frozen confections. The instant pudding has Modified Corn Starch as a stabilizer and it is available as Cornaby’s E-Z Gel and Hoosier Hill Farm Instant Clear Jel. My sons swear by adding in instant pudding. Do you have an opinion compared to regular cornstarch? Thanks!
Corn starch is just there to thicken a rubbish mix. That’s why most people that make Ninja Creami recipes use it, because they have no idea why or what it does. In reality, a good, balanced recipe does not need it. It’s a stabilizer, just a poor one.
Thank you so much🙏 I bought kappa carrageenan instead of lambda by mistake. Can I use kappa with locust and guar gum? If yes, what should be the ratio?
I have noticed you use different stabilisers in various receipes can you stick to the one sort eg. Xantham gum in everything also some of your receipes are churned in an ice cream machine can they be frozen first and then put into a ninja creami to mix Thankyou Elaine
@@PolarIceCreamery thank you so much for your reply, I am a complete novice as just brought a ninja creami. I think your Chanel is great . Thanks again
I have Xanthan gum, Guar Gum and Soy lecithin and I want to make a regular Mango ice cream and also Oreo Ice cream. May I know your suggestion for mixing stabilizers. Thank you
I can only have easy access to gelatin powder and xanthum gum. Can you tell me how much grams of gelatin and xanthum should i add in one litre of ice cream mixture? And will my ice cream melt slowly using these two stabilizers?
I can say exactly how much you need as I don’t know what you are making but it is used in a 3:1 ratio Xanthan:Gelatin. So as a starting point use 1g Xanthan to 0.3 g Gelatin.
@@syedshufkatali6585 any stabilizer will slow the melt down a bit. You can’t expect too much from ice cream though, the hotter it is the faster it will melt!
@@DeuceCoup78 i tried guar gum and cmc but it didn't create any impact on fast melting ice cream. But when i used store bought stabilizer mix, it was like magic. My ice cream started melting slowly just like Commercial ice creams. The thing is I don't want to depend on store bought mixes.
@@syedshufkatali6585 the likelyhood is you didn't use corect amounts of GG and CMC as both combined would be enough slow the melting ice caps. Also you could be using too much sugar, the ice crystals could be too large etc etc. All these will create a faster melt. I've got a really good video on this coming up next month. I've just finished filming it!
do you have a source for lambda carrageenan in europe? i bought it as painting supplies, which doesn't seem ideal, but that's the only ones i could find.
I'd like to try to reiterate a few view things that I'm still grappling with. For example, Kroger ( a grocery store chain behemoth that pretty much owns all the grocery stores here) has a company brand called Private Selections that they use on a bunch of food products, one of which is an ice cream. Although it's not a particularly inexpensive ice cream, it's nowhere near the cost of the well-known premium brands, yet, oddly enough, it is considerably more creamy and tasty than any of those. In fact, it's pretty much the only ice cream that still tastes like real ice cream, which is why I buy it instead of the premium brands, even when they have super-great sales on the premiums. Now, I get your point about buying power. In addition to that, I can understand how along with their big factories and expensive machines, it took minds, money, and time to perfect their product, all of which were used for the the purpose of making a product with much cheaper/quality ingredients than I use for mine, though, yet mine ends up tasting like a cheap buffet ice cream, even though I only use brand ingredients. And granted, the first ingredients listed on the label is milk, cream, and sugar, which to my understanding is supposed to mean that's the primary ingredients, but even at that, they must still be using the lowest quality though along with an array of off-sounding things that follow. Same as when I tried to make buttercream with sugar and butter -- it sucked while Kroger's brand made with what's obviously really cheap ingredients is really good. You can bring up Private Selection's ice cream online if you want to see the ingredients for yourself, and I think you'll agree that it's not made with just Knudsen heavy cream, Alta Dena whole milk, Carnation milk powder, McCormick's vanilla extract, and Tara gum, all of which I figured shouldn't make a cheap buffet-type ice cream, but there you go. I'm soon going to be too consumed to fuss with this sort of stuff too much, so do you have any suggestions? I really just want to make an ice cream like private elections, which obviously uses the cheapest ingredients they can, which, by the way, would be very much in keeping with the company's mindset.
If you’re using high quality ingredients, you are following the recipes correctly and accurately…. The only remaining thing can be your machine. My machine makes infinitely better ice cream than a $100 machine, mine vs a $50 ice cream is a world apart to those that know. That being said, an Cuisinart ICE100 can make great ice cream so I’m not sure where you’re going wrong. Even if I use dairyland cream (which is awful) I can still make excellent ice cream by following the recipes I give out here on RUclips.
@@PolarIceCreamery Yeah, well, guess I'm never going to know and/or be able to reproduce a reasonably close imitation of factory processed ice cream, which I'm starting to think is a very sophisticated process far beyond any individual’s capabilities regardless of what machine they use. The little guy I mentioned, in this case, the Cuisinart - ICE-21P1 is just something I wanted to try out for certain times. That said, as for machines, in my case, neither the the Cuisinart ICE100 or the Ninja CREAMi, which sort of just seems like a glorified blender, make any real difference with the things I mentioned. And I've followed quite a few recipes now, so...I was, buy the way, also interested in knowing what your opinion might be about the Private Selections ice cream actually being better than the premiums.
There’s a lot of decent ice cream around. It is definitely possible for Private Selections to be far better than Häagen Dazs, Ben & Jerry’s etc (they’re not very good tbh). In Calgary, there is a scoop shop that makes and sells “The Best” ice cream I’ve had anywhere in the world… I’ve tried A LOT too. Don’t give up, if you want to have a chat about your ice cream making I’m happy to do it. Maybe we can figure outs what’s going on. I’m planning a make video as you asked 👍
Thanks, that's nice of you to offer, encouragement too. Truth be told though, I'm not really too handy in the kitchen, wannabe chef always having a disaster type thing, you know? That's why my wife, who's phenomenal with everything she makes, does all the cooking, save for boiling a hot dog, or something, when we're too busy and run down to make anything else. Specking of which, I'm going to be pretty occupied soon, but I hope to eventually get back to you on that chat. Thanks.
@@joegargery9416 Hi, regarding Carnation milk powder... their quality has slipped... I was using it but it added an odd flavor to my base and McCormick's vanilla extract... weak, try using a high quality vanilla paste for much better flavor. good luck
Nice to learn from you,, ❤ wanna ask whats the best Stabiliser for soft serve ice cream ? , to make it set not easy to melted , wait your response, thank you for your science of ice cream …❤
I’m curious about the impact of milk powders with varying fat content on the resulting ice cream. In your recipes, skim milk powder is used, but in the video, it’s mentioned that fat contributes to smoothness. Could you elaborate on this? Should I use less cream together with normal milk powder?
Don’t confuse Skimmed Milk Powder with fat, it only has 0.1% fat and is there for milk solids only. Fat content in ice cream is only one element that contributes to smoothness. The entire recipe should be balanced, not thrown together like 95% of the ice cream recipes on the internet. You can use water and whole milk powder if you want to (+cream obviously) , you’ll still likely need skimmed milk powder for the no fat milk solids. I was thinking in doing a video on the milk powder subject if that would help?
@@PolarIceCreamery I would appreciate a video. Today, I prepared pistachio ice cream using the following ingredients: 275 g milk (3.5%), 200 g heavy cream (40%), 90 g sugar, 25 g dextrose, 30 g whole milk powder (17% fat, ), and an additional 30 g of pistachios cream. The result was overly creamy, too sweet with a taste reminiscent of condensed milk. Hmm, I wonder why
Thank you for this information There is an ice cream stabilizer product sold in the market that contains guar gum, carob gum, carrageenan dextrose, and other substances. Can I know the percentage of each substance in this mixture?
Just starting to make frozen desserts at home. Lots of ripe fruits right now so I am focusing on sorbets. Many sorbet recipes call for liquid pectin. (5:58) I see you are using powdered universal pectin. Any advice on converting from one type of pectin to another or choosing a particular type of pectin?
Pectin is actually a massive subject and not easy to answer in a comment. Others have asked for a video specifically about the use of pectin. I am working n a video about it and it should be ready in a few weeks.
Great video and very informative as always! Thanks for providing all your knowledge. I'm interested in trying tara gum. I'm located in Canada, is there a brand you recommend that ships here? I haven't had much luck sourcing some online. Thanks
At the moment it’s not for sale in Canada, I’m hoping to be able to change that next year. For now though, your best bet is getting it from Modernist Pantry but the shipping is insane!
What is the best stabilizer/emulsifier if i am going to make the milk tea powder(500grams) to soft serve. Ive been dying to know it so i can make it at home and share with family and friends. Thank you.
Sir please tell me how to make sugarfree icecream in cream base I made natural icecream at home but now I want to learn how to make fruit icecream without using liquid glucose or condensed milk
Thank you for answering No, I have these materials, it's easy to find it in my country So i want to know the ratio of these materials in ice cream. 🙏🙏🙏
Great informative video but if you are making home made ice cream, I think xanthan gum and gelatin would be ok. Some studies shows that carrageenan cause digestive tract inflammation. Not sure with others stabilizers but I would stay away from carrageenans. If you are going to use it on your home made ice cream, might as well buy the commercial ones. =)
Very informative video and good content on yt-ch!!! Can u tell me how can I replace Base 50 in my recipe..? btw I just started to sell localy my icecream and i want to be independant from finished products... I want to create my own recipe. My recipe for now is on 1l of milk 2,8% fat, base 50 - 50g (skimmed milk pow., dextr., emulsif-E472b-E477, thickener-E466-E412, glucose syrup and flavouring), sugar - 220g, dextrose - 50g then pasteurization and adding 100g cream 26% herbal whipping cream... That for ice cream with milk, there is receepie without milk. exmple. strawberies 1.5kg, water 1.5l, 330g sugar, glucose syrup 250g, base 50- 150g (dried glucose syrup, maltodextrin, emuls.-E473,E472b,E477, thickener-E410, E412, E466,gucose syrup, soy flour) and I have problem with lemon, scooping is very hard and falling apart rec. is 2.5l water, 5 lemon juice, 300g sugar, glucose syrup 250g, base 50 - 150g What can I do to improve this situation?
It’s a complex transition from something like Base50 to self prepared. It’s too in depth for a RUclips comment, check out my website www.polaricecreamery.com and look at our services.
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Great video, as always! I've been making ice cream at home since 2011 but learning about stabilisers completely stepped up my game in the past two years or so. I'm kinda annoyed at it being almost a secret - there are thousands of ice cream recipes out there but almost none with stabilisers in them. Thank you for sharing your knowledge and enthusiasm ❤
People are told they’re bad for you, it’s the strange social media way unfortunately. Shame, they can all have inferior ice cream though 😉😂 we know the secrets of perfect ice cream. 🍨
how much carrageenan should I use for 1 litre of cream
Just discovered your channel. Great content. Well done, Sir!
Not many people on YT take the time and effort to reply to every comment.
Definately deserves a like and a sub!
Thanks and welcome to the family.
Very informative video. Thank you.
The video makes me think of a saying that Chef Jean-Pierre often says, “Texture is the conductor of flavor.”
Haha he’s right too! Love the username btw 😂👍
Nick…. When I watch or read the news, typically what I learn is how badly people treat each other around the world.
However….. there you are, so generously teaching people how to improve their homemade ice cream!
Thank you for taking the time to teach others what you have learned. I can’t imagine how much work, preparation, & expense it requires from you to teach folks like me how to step up our ice cream game.
Tomorrow is Easter, & I have made chocolate chip cookie dough ice cream, chocolate, & pralines & cream ice cream. Each of these ice creams are much better as a result of your influence. Tomorrow folks you will never meet will enjoy their Easter lunch a little more because of you!
Thank you….
Ben
Yeah the news is depressing isn't it. People need to something fun and enjoyable these days, ice cream is thy name! 😂
Masterclass, thank you, new favorite channel!
Thank you 🙏
I've made large batches before where I forgot to add guar gum. I had to melt all the ice cream, add guar gum, and rechurn. Stuff was so gross, tasted like cream of wheat.
At least you didn’t waste it, that’s a good lesson for those that forget an ingredient 👍
Watching this video was beyond an enjoyment. Thank you for all the explanations and the efforts you put in your videos.
Glad you enjoyed it!
Thank you very much, my friend. I am Ahmed from Egypt. I follow you closely
I thank you for your honest work
When combined with guar gum and xanthan gum, what will the ratio be?
70:30. 70% Guar and 30% Xanthan.
@@PolarIceCreamery There is nothing better than you, my regards and deep thanks
A follow up question, how do we determine the grams for them?
@@roylee3196 if you’ve watched the stabilizer videos, I say to start at 0.1-0.15% of total liquid weight.
Thank you for the info. ❤️from the 🇬🇧
Stay safe over there ☺️
@@PolarIceCreamerythank you and will do 🙂
Hello, with love from Uganda🇺🇬. Please, If I am using the combination of xanthum gum and gelatin. will i need an emulsifier such as soy lethicin.
Xanthan would likely be ok. You can’t really go wrong with using an emulsifier though.
Great and very informative video, thank you. I currently have guar gum and tapioca starch and was wondering how much you would put in for about 500ml of ice cream base and at what temperatures for each?
Just use Guar gum at 0.4g per 500ml. It’s cold process so no heating required or off you’re cooking your base, just heat it all enough to dissolve the sugars etc.
Hi thanks a lot for your video very informative. Just would like to know when you say 4/2/1 or 4/4/2/1 as part of the mix. How much is per gram, for let say 1 liter of ice cream. Many many thanks
Look at it as a percentage of total liquid. That way you can adjust the amounts for any size batch.
For American ice cream, between 0.1-0.2% of total liquid. For gelato 0.2-0.5% of total liquid.
With those % values, break the weight down to the 4:2:1 or 4:4:2:1 etc.
I’m doing another video on this exact subject in the next couple of weeks.
Amazing thank you very much
@@PolarIceCreamery I'm looking forward to that video :)
Informative video, thanks for going deeper into this topic. I'm also happy that you elaborated on the fear that people have about stabilisers being "processed" and "chemicals", tbh I find them no more processed than sugar and salt that we use abundantly.
Social media are scaremongering about natural products they don’t understand unfortunately. These are the same people who will buy their Starbucks or McDonalds etc the next day and not give it a seconds thought 🙄
How can I make my ice cream last at least 6 months?
What stabilizers would you use and quantities for a liter of ice cream?
You can’t, dairy proteins breakdown around 4 months and you’ll make someone ill.
Great informative no nonsense video - excellent resource, thank you!
Thanks for watching 👍
So would you say that the use of stabilizers in a recipe that contains lots of dairy (and even egg yolks at times) is detrimental to the quality of the ice cream ?
Or is it just a matter of reducing the % in which we add the stabilizer to the total weight?
Thanks for the amazing video men! Love your work
No it’s not going to be detrimental, you’d just have to choose the right one. High fat recipes still have free water that would benefit stabilizing if it’s going to be stored for a long period of time. If it’s only being stored for a few days or so, not really much point.
Eggs do help with free water due to the lecithin but can’t really be compared to a dedicated stabilizer when used correctly. I just don’t really like eggy ice cream so use sunflower/soy lecithin instead.
I have learned stabilizers can be great…but we need a class on that ice cream calculator.😀
Which one?
Really interesting thank you!
Is this the prevideo to the protein ice creamm?
It's coming 👍
What an informatie video, i will definitely get starten with it. Wish you happy Easter!
Thank you! You too!
Thank you for breaking this down, and very informative video!
I'm a beginner, and I'm starting with xanthan gum lol, and if I wanted to incorporate corn starch instead of xanthan gum, do I have to heat it up, or can I just add it to the three-ingredient recipe, using heavy cream (whipped), sweetened condensed milk, and vanilla without heating it?
No worries, everyone starts somewhere. All starches need cooking up to 90°C / 194°F otherwise they are not effective. Xanthan and Guar Gum are the easiest to use cold as they do not need heating.
Thank you so much, I just want to make this as simple as possible, so I'll stick to the xanthan gum lol@@PolarIceCreamery
(18:01) Lots of extra ingredients associated with the mix-ins in that Ben & Jerry"s. For reference, B&J's vanilla ingredients are: CREAM, SKIM MILK, LIQUID SUGAR (SUGAR, WATER), WATER, EGG YOLKS, SUGAR, GUAR GUM, VANILLA EXTRACT, VANILLA BEANS, CARRAGEENAN. So yes, stabilizers. Hagen Dazs vanilla (in the US) is still just: cream, skim milk, sugar, egg yolks, vanilla extract. I don't object to stabilizers, emulsifiers, "natural" or "artificial" to extend shelf life so long as they improve but not detract from taste/flavor/texture. To each their own.
That’s the approach, we need to make our ice cream stay “good” and not turn in to a load of icy rubbish.
Fantastic information, Nick @PolarIceCreamery , as always - first off, thank you for continuously sharing all the background info and as well as your recipes for inspiration. We're so hooked on both ice cream and your channel.
Quick question re. the use of Tara Gum: we've been using Xanthan for a while now and the 0.2% amount in our recipes seemed like a good fit with no surprises on the "gummy" side of things. Given the good reviews on Tara Gum, we started using it (same sorbet recipe) instead of Xanthan, however in a minimally larger capacity (0,3%) - based on the impression (could be wrong) that people tend to use slightly more of Tara compared to Xanthan.
The frozen sorbet mass (not spinned) however showed a noticeable "gummy/chewy" texture when scraping some off, which made me believe we used too much?!
Is that typical?
PS: the spinned end-result was still really good, yet perhaps a bit on the too creamy side - sounds funny, I know :-)
0.3% is pretty high for Tara to be honest. An increase in 1g of gum can have a drastic impact on a recipe. Reduce back down to 0.2% and make sure the heating phase is completed to allow complete hydration of the Tara.
@@PolarIceCreamery 👍 thank you
I stand and applaud this incredible knowledge and ability to discuss it in a straightforward way. Brilliant 👏
I have to confess whenever I use a stabiliser, I'm never as satisfied with mouthfeel as when I make a custard-base ice cream. But then ice cream rarely lasts longer then three days when I make it 😆
Ah then Gary my friend......You're using them wrong 😉 3 days though, good man!
Am using guar gum for soft serve ..
What the ratio per liter of ice-cream ?
0.15%.
How would inulin be incorporated into this? Ratios?
Inulin is not a stabilizer, it is at best a sugar substitute and fibre/solids replacment. Don't use too much though!
That was the best video on stabilizers that I have ever seen anywhere! Well done and thank you! BTW, where do you source your paper containers, lids and labels? There are several choices on Amazon Canada, but they pretty much all have vented lids. I suspect that you might use the label to cover the vent holes?
Thank you very much 🙏. Yes I do use the label to cover the vent holes. Non vented lids are like rocking horse 💩 in Canada and always carry a higher price. I used to buy 0000s for the business back in the UK and they were all non vented but commercial supply is really the only way to get them. The labels are hand stamped on to round labels from Amazon 👍
very informative video. If i have to use only 1 stabliser, will guar gum or xanthum gum be a good idea? and in what proportion per litre of base ice cream
Guar or Xanthan on their own are fine. Amount is completely dependent on the recipe. Anywhere from 0.1%-0.5%
Wow one the best videos ive seen on this topic. thank you!
Thank you 🙏
What is the best one for soft ice cream in machine?
Guar gum
I am new in home making ice cream and hope you can assist me with the following questions. I have a Musso L1 mini (Capacity in Litres : 0.7kg per batch), so how much % of 'Special Ingredient Ice Cream Stabiliser and Improver' should I add in my "egg diary base ice cream" & "Diary base ice cream" ? Thanks!
Always start with 0.15% of your liquid. So if your recipe calls for 300g milk and 200g cream, you have 500g of liquid. 0.15% of that is 0.75g of stabilizer. You can go a little higher with Special Ingredients Stabilizer blend but I wouldn’t go higher than 0.2% of your liquid.
@@PolarIceCreamery Thanks for your quick reply. Want to confirm this formular if there are more than milk & cream in my recipe. If my recipe calls for 300g milk, 200g cream, 75g egg yolks & 75g mashed strawberries - Does it means all these counted as liquid as well (650g total)? So 650 x 0.15% that means 0.975 of stabilizer should add in?
@@wendyfung3727 almost yes. Egg yolks are 50% water and strawberries are 92% water. That being said, just round up to 1g.
@@PolarIceCreamery Thanks a lot for all these useful information! I have retired 3 years ago and now enjoy exploring new things that I didn't have time (or spare money to spend) to do when I was younger. Start making ice-cream and baking at home makes my retired life so enjoyable and have found my new "value" in myself. I was a bit uncertain when I spent money to buy my MUSSO mini ice-cream maker, but after viewing your RUclipss channel as well as seeking your advice, I am sure my skill will be improved.
Love this type of content! Thanks for the video, would be great to see more content like this where you get into the nuts and bolts of making ice cream
Would love to hear more about your process for building a recipe as well as troubleshooting specific textural issues when things don’t go to plan
Thanks for the hard work making the videos and happy Easter 🎉
No problem, a troubleshoot video sounds like a good idea 👍
Hi Nick, great video as usual! I am curious as to why you say that increased viscosity will make it quicker to cool down during the churning process - if I understand what you say correctly? I would have thought that (during chilling) increased viscosity - which increased further the more you transform water into ice - heat resistance would actually slow the process down. Thanks!
Previous studies (and a current one not yet completed) show evidence that up to a point, the extended contact time against the cold walls outweighs the heat transfer issue of drag. Obviously though, once the base is too viscous the dasher creates even more heat which will counter that. As you know though, trying to get the level of viscosity across in a video is pretty difficult.
@@PolarIceCreamery can you post the link(s) to the study/ies? Thanks! Do you mean that contact is ‘extended’ due to increased viscosity?
Great video, thanks. What store bought blends can you recommend for making a basic almond milk ice cream in my machine with erythritol or other non-sugar sweeteners? I can't make out the brand you have in your video. If you've covered this in a previous video, my apologies.
No worries, it depends on where in the world you are really. UK and Europe, a good general blend is Special Ingredients Ice Cream Stabiliser. It’s very forgiving as it has a broad ingredients list to cover ice cream, gelato, sorbet, sherbet etc. it’s not perfect but very easy to use.
If you’re making basic recipes then you can just stick to something like guar gum or even locust bean gum.
@@PolarIceCreamery I'm in Vancouver, Canada
in which case you can use Nella ice Cream Stabilizer. It’s not perfect but will get the job done. I think it’s on sale at the moment for 70g at $30 ish. You’d only need 2-3g per kg of base so it would last a while. nellacutlery.ca/products/powder-for-texture-ice-cream-stabilizer-70-grams-152390
@@PolarIceCreamery Australia here. I can't seem to find any at all
@@Gerryjournal I just googled ice cream stabilizer Australia and it came up with loads of choices. I also googled Guar gum Australia and even more options, you shouldn’t have any issue getting something like guar gum.
I am making soft ice cream, but it has not a creamy texture and it melts, here is my ingredients, can you adjust the ratio or any tip for me?
Sugar: 1.25 kg
Milk powder (27% - 29% fat) : 500g
CMC powder: 30ml
Guar gum: 15ml
Water: 6 litter
Carrageenan: 15ml
Interesting!
I make high-fat lower sugar ice cream. I've been getting good results using some dry milk powder and light corn syrup, about 1/4 cup each, for a 1 quart(ish) recipe. I usually churn for about 30-35 minutes.
Awesome Vid and Great information!!
⭐⭐⭐⭐⭐
Nice! dry milk powder and corn syrup are great additions as they really help reduce the ice crystal size.
@@PolarIceCreameryThanks!! I asked my wife which would be the lesser of two evils; Glucose or light corn syrup. She said she didn't know.🤔
@@ralphgreenwood5857 glucose is better. Our bodies produce and use glucose very cleanly as energy. Corn Syrup is double processed so not as clean but it's still not too bad as long as you forget the high fructose stuff.
@@PolarIceCreamery Oops!! My dar!! I meant Dextrose vs. light corn syrup.🥴
@@ralphgreenwood5857 no worries, dextrose and glucose are basically the same thing. Glucose is usually found in syrup form, dextrose in powdered form. Both are used by our bodies super easily and naturally 👍
I’ve only used xanathgum and it works great in my 1 quart cheap ice cream maker , so with that said I only use 1/8 tsp , my question is that enough or should I use more
That’s enough Xanthan for 1qt mix 👍
@@PolarIceCreamery okay I’m hooked on making ice cream, what machine should I buy under $500 ? P.S. I’m open minded to $600 . Oh oh do a segment on machines to buy , get some manufacturer’s to donate to your videos !!!!
I am curious since you didnt list this combo as gel forming. What am I acheving by combining Xanthan and guar gum? I've found this to create a very nice texture, better than either by itself.
In a standard dairy mix thee usually isn’t much benefit using Guar on its own. In low fat or dairy free recipes though, they create a gel when used together which helps with structure.
Thank you very much for this important information
Is combination of (guar gum & xanthan gum) enough for high fat ice cream
Just use one of those.
@@PolarIceCreamery xanthan and guar gum the ratio together..?
If i want to use xanthan how many grams per litter ?
Thank you sir
(16:32) You're not a massive fan of CMC and GMS. Why? They don't perform well? The are more processed, less "natural" than the other stabilizers shown?
That’s exactly why I’m not a massive fan. To be honest though, they both act predictably and work well, I guess it’s just personal preference.
thankyou!
Thank you for a very informative video.
I'm using the ninja creami to make ice cream. I'm trying a lot of things to get low fat and low calories ice cream. How much of the xanthan gum - gelatin mix should i use in relation to the liquids?
Also, is there a proper way to add this mix to the liquids (blooming the gelating? Heating?)
Thank you.
Got a creami video coming on this subject 👍
Can't wait
Very informative. Thanks
Thank you 🙏
Is this the same with dairy free icecream? Coconut based
No, see my reply to the other question you asked.
Hallo how much xanthan gum for 1 liter ice-cream ? Greetings from Greece 😊
Hi 🇬🇷 👋 start by mixing 1.5g of xanthan with 5g of sugar. After your mix is cooked, add it then stir well and chill. If it’s a “no cook” then add the 1.5g xanthan to the sugar and combine all ingredients.
Congratulations for your greate video!. I willl do the 4:4:2:1 combination stabilizer and use dextrose with sucrose. Should i use this combination in the 1% of total weight for all my ice cream bases or 2%?? And should i blend it after heating the milk with the heavycream and sugars ? Thanks in advance.
You will need to start at 1% of total liquid in your base. You will also need to heat this combination up to 85C /185F along with your ice cream base as the LBG, Carrageenan and Emulsifier will need it to work correctly.
I'm making a lime basil sorbet. How much xanthan, guar, or tapioca starch whouild I use per liter?
Star with 1.5g of Guar gum.
@@PolarIceCreamery Thanks!
Excellent! Thanks a lot.
No problem
Nick, thank you! I was searching for info on eggs in ice cream and I got an awakening on stabilizers. So I have Instant Clear Jel in my kitchen. Since it’s a modified starch, I’m assuming it can be used as a stabilizer. If so, where does it fall in your stabilizer lineup and what does it bring or take away from the stabilizer chemistry (mouth feel, flavor, freezing, etc.)? Thank you again for sharing your knowledge!!
Starches can be used yes, they don’t do as good a job as gums though. They need heating very high eg 90-100c which can sometimes ruin the dairy structure and flavour. It’s used a lot in Asia though.
Great video! What would be the best stabiliser for sorbet?
Happy I found this channel! Can you do a video on dairy free icecream?
I’ve done ages vegan recipes already, I’ll do more in time though 👍
If I’m trying to make ice cream with low fat and low sugar. What direction I should research?
Thanks in advance!
You should go in the opposite direction… 😂 sorry couldn’t resist. Look at how to get functional solids in to your recipe as you are going to struggle without something like maltodextrin.
Have you tried the Cremodan Coldline S500? It is based mostly on Guar Gum I think, and I see it recommended quite a few places, and it will also work with coldprep recipes.
Yes I have used it. It’s an EU product only so not available here. It’s good, just overpriced.
@@PolarIceCreamery ahh okay. It is reasonably priced in wholesale here, but I will be stuck with a full 1kg box, which I guess will be enough to last a lifetime for my use hahaha.
@@vilddyr if it’s well priced then by all means use it. I don’t know peoples situations etc but 1kg would last 14 years if you made a 1L batch every week.
@@PolarIceCreamery well then more like 25-30 years for my personal use 😂
damn nick, whered you get all those!! i cant get those here at least not reasonably priced
This is where the RUclips money goes lol. The only "reasonably priced" one are the Xanthan and Guar here, the rest....... don't ask! 😂
@@PolarIceCreamery lol i know the feeling
Wow! Great info!
Thanks ☺️
I am definitely going to try its in small portion and see. Thanks
Nice 👌
Thanks so much for this information. I am curious about the difference in making ice cream, namely churning vs Paco Jet/Ninja Creami. Do you make the mix exactly the same? Or do the recipes including stabilisers need to change in recognition of the ice cream machine. Great Channel! Many thanks..
Paco and Ninja style introduce very little air (especially the Ninja). The resulting ice cream is not as good by far, as traditional curning. BUT.... it does get you eating ice cream nice and quickly. You can improve your Paco and Ninja ice cream by the inclusion of milk powders, guar gum, lecithin. These will help with producing that ellusive creamy texture.
I use a Ninja Creamie. I make the recipes EXACTLY as listed by Nick. I use the ice cream calculator to make my own balanced Premium ice cream recipes. My most recent recipe was Oatmeal Raisin Cookie ice cream. It was wonderful. I am very pleased with my results from the Creamie.
I'm sure traditional churning would be an improvement over the Creamie, but I don't have the counter space or pantry space for such an appliance.
Many thanks to Nick for this insightful video on stabilizers, and for all his other videos that have given our family so much good ice cream to enjoy.
P.S.- Nick: you could have bought a small car for that bag of Tara Gum 😁
@@PolarIceCreamery Hi sir, thanks for the info,i also have a ninja... I have a question: when you say add milk powder, is it to the combination of heavy cream + condensed sweet? Or also add water to the milk powder? And how much milk powder? Also how mich dextrose can i add to the condense sweet. Thank you
what do you think of guar + xanthan? and ratios?
Just use Guar at 0.1% of liquid weight.
I see a lot of recipes using a serving of instant pudding for Ninja Creami frozen confections. The instant pudding has Modified Corn Starch as a stabilizer and it is available as Cornaby’s E-Z Gel and Hoosier Hill Farm Instant Clear Jel. My sons swear by adding in instant pudding. Do you have an opinion compared to regular cornstarch? Thanks!
Corn starch is just there to thicken a rubbish mix. That’s why most people that make Ninja Creami recipes use it, because they have no idea why or what it does.
In reality, a good, balanced recipe does not need it. It’s a stabilizer, just a poor one.
@@PolarIceCreamery They use it in protein drinks so I doubt it’s balanced at all! 😆
@@nanasloves😂😂
Thank you so much🙏 I bought kappa carrageenan instead of lambda by mistake. Can I use kappa with locust and guar gum? If yes, what should be the ratio?
You could but you’d have to reduce the amount. I’d start with 4:2:1 as Kappa gels with dairy and can go a bit strange.
thank you🙂@@PolarIceCreamery
You have a r3cipe using neutro 4?
I have noticed you use different stabilisers in various receipes can you stick to the one sort eg. Xantham gum in everything also some of your receipes are churned in an ice cream machine can they be frozen first and then put into a ninja creami to mix
Thankyou Elaine
No I use an assortment of stabilizers as not everyone can get the same. Yes almost all of my recipes can also be made in the creami.
@@PolarIceCreamery I can only fin xanthan gum would that be the same quantities as guar gum
@@ElaineAshfield yes
@@PolarIceCreamery thank you so much for your reply, I am a complete novice as just brought a ninja creami. I think your Chanel is great . Thanks again
Hello, what is the best gum or mix for sorbets? and what is the proportion to use? Great video. Thanks.
CMC is excellent in sorbet, as is guar gum.
I have Xanthan gum, Guar Gum and Soy lecithin and I want to make a regular Mango ice cream and also Oreo Ice cream. May I know your suggestion for mixing stabilizers. Thank you
I can only have easy access to gelatin powder and xanthum gum. Can you tell me how much grams of gelatin and xanthum should i add in one litre of ice cream mixture? And will my ice cream melt slowly using these two stabilizers?
I can say exactly how much you need as I don’t know what you are making but it is used in a 3:1 ratio Xanthan:Gelatin. So as a starting point use 1g Xanthan to 0.3 g Gelatin.
@@PolarIceCreamery will these two prevent ice cream from melting too quickly?
@@syedshufkatali6585 any stabilizer will slow the melt down a bit. You can’t expect too much from ice cream though, the hotter it is the faster it will melt!
@@DeuceCoup78 i tried guar gum and cmc but it didn't create any impact on fast melting ice cream. But when i used store bought stabilizer mix, it was like magic. My ice cream started melting slowly just like Commercial ice creams. The thing is I don't want to depend on store bought mixes.
@@syedshufkatali6585 the likelyhood is you didn't use corect amounts of GG and CMC as both combined would be enough slow the melting ice caps. Also you could be using too much sugar, the ice crystals could be too large etc etc. All these will create a faster melt. I've got a really good video on this coming up next month. I've just finished filming it!
This is really perfect info!!!
Glad it helps 👍
do you have a source for lambda carrageenan in europe? i bought it as painting supplies, which doesn't seem ideal, but that's the only ones i could find.
Go to specialingredients.co.uk/ as they ship across the EU 👍 and have EU distributors.
I'd like to try to reiterate a few view things that I'm still grappling with. For example, Kroger ( a grocery store chain behemoth that pretty much owns all the grocery stores here) has a company brand called Private Selections that they use on a bunch of food products, one of which is an ice cream. Although it's not a particularly inexpensive ice cream, it's nowhere near the cost of the well-known premium brands, yet, oddly enough, it is considerably more creamy and tasty than any of those. In fact, it's pretty much the only ice cream that still tastes like real ice cream, which is why I buy it instead of the premium brands, even when they have super-great sales on the premiums. Now, I get your point about buying power. In addition to that, I can understand how along with their big factories and expensive machines, it took minds, money, and time to perfect their product, all of which were used for the the purpose of making a product with much cheaper/quality ingredients than I use for mine, though, yet mine ends up tasting like a cheap buffet ice cream, even though I only use brand ingredients. And granted, the first ingredients listed on the label is milk, cream, and sugar, which to my understanding is supposed to mean that's the primary ingredients, but even at that, they must still be using the lowest quality though along with an array of off-sounding things that follow. Same as when I tried to make buttercream with sugar and butter -- it sucked while Kroger's brand made with what's obviously really cheap ingredients is really good. You can bring up Private Selection's ice cream online if you want to see the ingredients for yourself, and I think you'll agree that it's not made with just Knudsen heavy cream, Alta Dena whole milk, Carnation milk powder, McCormick's vanilla extract, and Tara gum, all of which I figured shouldn't make a cheap buffet-type ice cream, but there you go. I'm soon going to be too consumed to fuss with this sort of stuff too much, so do you have any suggestions? I really just want to make an ice cream like private elections, which obviously uses the cheapest ingredients they can, which, by the way, would be very much in keeping with the company's mindset.
If you’re using high quality ingredients, you are following the recipes correctly and accurately…. The only remaining thing can be your machine. My machine makes infinitely better ice cream than a $100 machine, mine vs a $50 ice cream is a world apart to those that know. That being said, an Cuisinart ICE100 can make great ice cream so I’m not sure where you’re going wrong.
Even if I use dairyland cream (which is awful) I can still make excellent ice cream by following the recipes I give out here on RUclips.
@@PolarIceCreamery Yeah, well, guess I'm never going to know and/or be able to reproduce a reasonably close imitation of factory processed ice cream, which I'm starting to think is a very sophisticated process far beyond any individual’s capabilities regardless of what machine they use. The little guy I mentioned, in this case, the Cuisinart - ICE-21P1 is just something I wanted to try out for certain times. That said, as for machines, in my case, neither the the Cuisinart ICE100 or the Ninja CREAMi, which sort of just seems like a glorified blender, make any real difference with the things I mentioned. And I've followed quite a few recipes now, so...I was, buy the way, also interested in knowing what your opinion might be about the Private Selections ice cream actually being better than the premiums.
There’s a lot of decent ice cream around. It is definitely possible for Private Selections to be far better than Häagen Dazs, Ben & Jerry’s etc (they’re not very good tbh). In Calgary, there is a scoop shop that makes and sells “The Best” ice cream I’ve had anywhere in the world… I’ve tried A LOT too.
Don’t give up, if you want to have a chat about your ice cream making I’m happy to do it. Maybe we can figure outs what’s going on. I’m planning a make video as you asked 👍
Thanks, that's nice of you to offer, encouragement too. Truth be told though, I'm not really too handy in the kitchen, wannabe chef always having a disaster type thing, you know? That's why my wife, who's phenomenal with everything she makes, does all the cooking, save for boiling a hot dog, or something, when we're too busy and run down to make anything else. Specking of which, I'm going to be pretty occupied soon, but I hope to eventually get back to you on that chat. Thanks.
@@joegargery9416 Hi, regarding Carnation milk powder... their quality has slipped... I was using it but it added an odd flavor to my base and McCormick's vanilla extract... weak, try using a high quality vanilla paste for much better flavor. good luck
Nice to learn from you,, ❤ wanna ask whats the best Stabiliser for soft serve ice cream ? , to make it set not easy to melted , wait your response, thank you for your science of ice cream …❤
Use guar gum.
@@PolarIceCreamery thank you Master 🙏
Waiting you make video for soft serve ice cream also ☺️❤️
I’m curious about the impact of milk powders with varying fat content on the resulting ice cream. In your recipes, skim milk powder is used, but in the video, it’s mentioned that fat contributes to smoothness. Could you elaborate on this? Should I use less cream together with normal milk powder?
Don’t confuse Skimmed Milk Powder with fat, it only has 0.1% fat and is there for milk solids only. Fat content in ice cream is only one element that contributes to smoothness. The entire recipe should be balanced, not thrown together like 95% of the ice cream recipes on the internet.
You can use water and whole milk powder if you want to (+cream obviously) , you’ll still likely need skimmed milk powder for the no fat milk solids. I was thinking in doing a video on the milk powder subject if that would help?
@@PolarIceCreamery I would appreciate a video. Today, I prepared pistachio ice cream using the following ingredients: 275 g milk (3.5%), 200 g heavy cream (40%), 90 g sugar, 25 g dextrose, 30 g whole milk powder (17% fat, ), and an additional 30 g of pistachios cream. The result was overly creamy, too sweet with a taste reminiscent of condensed milk. Hmm, I wonder why
Could you link your items for us ? 😁😁😁.
I want to make ice ream pre mix powder for commercial use with starch,can you help me .thanks for so good info about stabilizers.
You will need to follow exact government standards and requirements to do this. It is a HUGE undertaking and not to be taken lightly.
Thank you for this information
There is an ice cream
stabilizer product sold in the market that contains guar gum, carob gum, carrageenan dextrose, and other substances. Can I know the percentage of each substance in this mixture?
You’ve asked this 3 times in 24h. You are clearly talking about a commercial or pre defined blend. Follow the directions on the packaging.
Just starting to make frozen desserts at home. Lots of ripe fruits right now so I am focusing on sorbets. Many sorbet recipes call for liquid pectin. (5:58) I see you are using powdered universal pectin. Any advice on converting from one type of pectin to another or choosing a particular type of pectin?
Pectin is actually a massive subject and not easy to answer in a comment. Others have asked for a video specifically about the use of pectin. I am working n a video about it and it should be ready in a few weeks.
Great video and very informative as always! Thanks for providing all your knowledge. I'm interested in trying tara gum. I'm located in Canada, is there a brand you recommend that ships here? I haven't had much luck sourcing some online. Thanks
At the moment it’s not for sale in Canada, I’m hoping to be able to change that next year. For now though, your best bet is getting it from Modernist Pantry but the shipping is insane!
What is the best stabilizer/emulsifier if i am going to make the milk tea powder(500grams) to soft serve. Ive been dying to know it so i can make it at home and share with family and friends. Thank you.
No idea, never seen a recipe so can’t really say.
Hello sir can i know how to measure when mix stabilizer using guar gum, emulsifier and cmc stabilizer
It’s different depending on the recipe.
What about maltodextrin?
Not a stabilizer.
Fantastic
Thanks 🙏
Do u think ice cream in a blender works? Or those methods inefficient?
Pretty inefficient tbh. Too much heat etc, but you gotta do what you can.
You've heard of inulin in ice cream, did you try it?
Yes I use it occasionally. It’s better as a source of solids in keto, plant based ice creams.
Sir please tell me how to make sugarfree icecream in cream base
I made natural icecream at home but now I want to learn how to make fruit icecream without using liquid glucose or condensed milk
Check out my keto videos 👍 they are sugar free.
@@PolarIceCreamery Thanks
What is the name of the mixed stabilizer please? I looked on Amazon and can’t find it.
It’s no longer available on Amazon unfortunately. It’s called Special Ingredients ice cream stabilizer.
I found it on Amazon here in the U.K.
Please, what type of ice cream maker do you work with?
I currently use a Musso 4080 👍 #musso4080
@@PolarIceCreamery 🥰🥰🥰🥰
Hello 🤗
What is the ratio of these materials?
Guar gum
Cmc
carrageenan
Dextrose
E471
For 10 liters
Please 🙏
That is 100% a pre-defined commercial powder. Follow the directions on the pack.
Thank you for answering
No, I have these materials, it's easy to find it in my country
So i want to know the ratio of these materials in ice cream.
🙏🙏🙏
@@user-lt5og2qg1e you are asking for an extremely complex calculation.
Sorry for that 🙏
Great informative video but if you are making home made ice cream, I think xanthan gum and gelatin would be ok. Some studies shows that carrageenan cause digestive tract inflammation. Not sure with others stabilizers but I would stay away from carrageenans. If you are going to use it on your home made ice cream, might as well buy the commercial ones. =)
Which of your recipes are low fat?
All gelato recipes are low fat 👍
by American standards :-)@@PolarIceCreamery
@@chiaraghiron7727 😂 yes technically.
Smartest Ice Cream Maker
In a kind of Sexy Way.
Probably that brain.
Irregardless
Subcribed
Both Ice Cream & Big Brain= Yummy😜
Haha thanks and welcome 🤗
Too complicated my friend. What to use with what you have?
No idea what you mean ?
Very informative video and good content on yt-ch!!!
Can u tell me how can I replace Base 50 in my recipe..? btw I just started to sell localy my icecream and i want to be independant from finished products... I want to create my own recipe.
My recipe for now is on 1l of milk 2,8% fat, base 50 - 50g (skimmed milk pow., dextr., emulsif-E472b-E477, thickener-E466-E412, glucose syrup and flavouring), sugar - 220g, dextrose - 50g then pasteurization and adding 100g cream 26% herbal whipping cream...
That for ice cream with milk, there is receepie without milk.
exmple. strawberies 1.5kg, water 1.5l, 330g sugar, glucose syrup 250g, base 50- 150g (dried glucose syrup, maltodextrin, emuls.-E473,E472b,E477, thickener-E410, E412, E466,gucose syrup, soy flour)
and I have problem with lemon, scooping is very hard and falling apart rec. is 2.5l water, 5 lemon juice, 300g sugar, glucose syrup 250g, base 50 - 150g
What can I do to improve this situation?
It’s a complex transition from something like Base50 to self prepared. It’s too in depth for a RUclips comment, check out my website www.polaricecreamery.com and look at our services.
Is this the same with dairy free icecream? Coconut based
No it won’t be, plant based recipes are different in all aspects.