We got a Ninja CREAMi to prepare a larger variety of ice cream and fruit sorbets with less sugar. Initially, the ice crystals were present. Since using guar gum (only 1/2 tsp per 3 cups liquid), all frozen confections (even with mostly juice and no dairy) have been super creamy without ice crystals. I dissolve the guar gum with some cold liquid until smooth in a small dish before mixing in ice cream mixture. Perfect frozen confections every time!
Thanks for sharing Denise, actually I'm surfing around to see if buying a Ninja Creami would make sense for trying with keto recipes. This is some precious info !
Very helpful. I'm making coconut milk ice cream, and after hearing that guar gum gels up using calcium, I've decided to try xanthan gum, which im told gels with water directly Adding some calcium to the coconut milk beforehand could possibly work too
Hey Nick 😊I bought some Arabic gum I could get a hold of because I am starting to get addicted to these chemical wonder gums 😊 But I didn't find a video of this gum on your channel and I am curious about it. Do you have any experience or information on this gum? And what's your opinion on this gum as an ice cream stabilizer?
I've always wanted to visit Alberta, Canada and still hope to one day...beautiful open country there with such majestic mountains. I'm waiting for my guar gum to arrive for this homemade vanilla ice cream I will be making. I've read that you can combine a small amount of xanthan gum for more creaminess to the texture of the ice cream. I hope this works. Thanks for sharing your knowledge.
No heating required, Guar will hydrate in cold liquid as long as it’s mixed in with sugar to disperse. I find it best to stir the mix for a few minutes to make sure.
I recommend you watch this video I did the other month, I talk about the amounts etc Discover the Ultimate Ice Cream Stabilizer Mix ruclips.net/video/DDsdwJi3D_A/видео.html
@@PolarIceCreamery I will. I just discovered your channel and you have got lots of good technical content. In another video you already said you use a mix of 2 LBC - 1 GG, but I will watch the other video as well. I am so glad someone like you explains what al these ingredients are, do and what's there purpose. Again, very great content and off course I subscribed. Thank you for answering so fast! 🍦😊🍦
Thanks for the video! I've heard that guar gum can be good for developing a stretchy ice cream, as in New England style. Any tips for using guar to get a bit of stretch and chew in the ice cream?
Thank you very much you know your stuff. I’m making ice cream with a banana and kefir in a ninja creami I love it but sometimes more than other times it has a lot of ice crystals I do put a little Xanthum gum in should I use Guar instead any help will be appreciated it’s nearly there tks
Do you add anything else in there or is it just banana and kefir? The ice crystals is the caused by an unbalanced recipe. You’d need probably skimmed milk powder and sugar to actually make it in to a decent ice cream. The guar gum / Xanthan gum won’t save you here I’m afraid.
@@8888Dino8888your ice cream is too low on solids. Try adding casein protein or skim milk powder if you're going for "keto/low-carb/high-protein". If this is not a concern, just add regular milk and a bit of cream. I would advise some xantham gum too since I guess you're not prone to cooking the base with egg yolks for stabilizer.
Whats the guar gum percenatge per kilo gelato/ice cream mix? And whats the percentage of guar gum for a fresh fruit sorbet mix?(A water based fruit sorbet which has 40% fruit) Do we need to add an extra emulsifier to it?
But I could see a renowned Italian brand called pregel has a stabilizer called neutro, It is a combination of guargum dextrose and starch it's a cold soluble stabilizer used in both sorbets and gelatos, Can you say which stabilizer works for sorbets?
@karthiksai9142 yes I’ve tried pregel, never again! Remember, you are making ice cream at home, not in a commercial batch freezer. Also Neutro by pregel is NOT the same as Rubicone Neutro. Rubicone Neutro 5 is the correct one commercial makers use in the EU, it’s very different and contains GG, LBG, CMC, M&D of Fatty acids, dextrose and starches. It’s VERY different.
Buying Ninja Creami as other people experienced. The ice cream from frozen to churned into the machine it does become creami. But once you Re-Freeze it. The texture changes. It just turns into an icy texture. Kind of like Ice Candy we used to eat when we were young. I never understand why Ice cream bought from the shops keep their creamy non icy texture even after refreezing. Why not just buy ice cream? Well in the UK, its very hard to find Ube Flavoured ice cream! A Filipino ice cream flavour. I might just try Guar Gum!
Start with 7g of guar gum and check the result. Make sure it’s fully hydrated in the liquid, wait for 30 mins after adding it before adding to your machine.
We got a Ninja CREAMi to prepare a larger variety of ice cream and fruit sorbets with less sugar. Initially, the ice crystals were present. Since using guar gum (only 1/2 tsp per 3 cups liquid), all frozen confections (even with mostly juice and no dairy) have been super creamy without ice crystals. I dissolve the guar gum with some cold liquid until smooth in a small dish before mixing in ice cream mixture. Perfect frozen confections every time!
A little science goes a long way!
Thanks for sharing Denise, actually I'm surfing around to see if buying a Ninja Creami would make sense for trying with keto recipes. This is some precious info !
Thankyou for sharing an excellent information with us with beautiful scenery and sweet chirpiness voice of birds
No worries, it really is a wonderful spot. Shame I can’t afford to live here 😂
Very helpful. I'm making coconut milk ice cream, and after hearing that guar gum gels up using calcium, I've decided to try xanthan gum, which im told gels with water directly
Adding some calcium to the coconut milk beforehand could possibly work too
You could add milk to the mix or use xanthan gum which would be fine.
Happy to try this‼️
Hey Nick 😊I bought some Arabic gum I could get a hold of because I am starting to get addicted to these chemical wonder gums 😊 But I didn't find a video of this gum on your channel and I am curious about it. Do you have any experience or information on this gum? And what's your opinion on this gum as an ice cream stabilizer?
I've always wanted to visit Alberta, Canada and still hope to one day...beautiful open country there with such majestic mountains. I'm waiting for my guar gum to arrive for this homemade vanilla ice cream I will be making. I've read that you can combine a small amount of xanthan gum for more creaminess to the texture of the ice cream. I hope this works. Thanks for sharing your knowledge.
It’s a wonderful place to be, we couldn’t be happier.
Great info 🙏
Does it need heating for activation like other starchs?
No heating required, Guar will hydrate in cold liquid as long as it’s mixed in with sugar to disperse. I find it best to stir the mix for a few minutes to make sure.
You said in 2:57 that it can be best combined with Locust Bean Gum. How many percent of LBG should be used on the total base in that case?
I recommend you watch this video I did the other month, I talk about the amounts etc Discover the Ultimate Ice Cream Stabilizer Mix
ruclips.net/video/DDsdwJi3D_A/видео.html
@@PolarIceCreamery I will. I just discovered your channel and you have got lots of good technical content. In another video you already said you use a mix of 2 LBC - 1 GG, but I will watch the other video as well. I am so glad someone like you explains what al these ingredients are, do and what's there purpose. Again, very great content and off course I subscribed. Thank you for answering so fast! 🍦😊🍦
Love the info gonna help me a lot got a job at michelin stared restaurant.
Glad to help.
0.1-0.3% of total base - does that include the weight of liquids? (If I use soy milk and water) or just dry ingredients?
It's weight per volume for total mix -- 0.1-0.3 grams per 100 ml.
so well explained😊 thank you
My pleasure ✌️
Which is better for ice cream, xantham gum or guar gum?
I missed this, sorry about that. Personally I prefer Guar gum for ice cream. It has a better mouth feel and is a little more forgiving.
@@PolarIceCreamery thank you!
Thank you for the info. Can o use Guar gum instead of tara gum?
Use whatever you can get hold of.
@@toniraswell6907 I get guar on Amazon here in Canada. It’s cheap and actually better than Xanthan.
Thanks for the video! I've heard that guar gum can be good for developing a stretchy ice cream, as in New England style. Any tips for using guar to get a bit of stretch and chew in the ice cream?
It can yes but if you can hold on for few weeks, I am about to release my Turkish ice cream videos. The second one might interest you 😉
Thank you very much you know your stuff. I’m making ice cream with a banana and kefir in a ninja creami I love it but sometimes more than other times it has a lot of ice crystals I do put a little Xanthum gum in should I use Guar instead any help will be appreciated it’s nearly there tks
Do you add anything else in there or is it just banana and kefir? The ice crystals is the caused by an unbalanced recipe. You’d need probably skimmed milk powder and sugar to actually make it in to a decent ice cream. The guar gum / Xanthan gum won’t save you here I’m afraid.
@@PolarIceCreamery this for your response I add a little stevia and vanilla extract too
@@8888Dino8888your ice cream is too low on solids. Try adding casein protein or skim milk powder if you're going for "keto/low-carb/high-protein". If this is not a concern, just add regular milk and a bit of cream. I would advise some xantham gum too since I guess you're not prone to cooking the base with egg yolks for stabilizer.
Whats the guar gum percenatge per kilo gelato/ice cream mix?
And whats the percentage of guar gum for a fresh fruit sorbet mix?(A water based fruit sorbet which has 40% fruit)
Do we need to add an extra emulsifier to it?
I wouldn’t use GG for a sorbet personally, use a different stabiliser.
For ice cream, it’s 0.1%-0.2% of the total mix. That’s 1-2g per kilo of base.
But I could see a renowned Italian brand called pregel has a stabilizer called neutro, It is a combination of guargum dextrose and starch it's a cold soluble stabilizer used in both sorbets and gelatos,
Can you say which stabilizer works for sorbets?
@karthiksai9142 yes I’ve tried pregel, never again! Remember, you are making ice cream at home, not in a commercial batch freezer. Also Neutro by pregel is NOT the same as Rubicone Neutro. Rubicone Neutro 5 is the correct one commercial makers use in the EU, it’s very different and contains GG, LBG, CMC, M&D of Fatty acids, dextrose and starches. It’s VERY different.
Broo u asking details for home use or commercial use ??
@@karthiksai9142check out other brands also like mec3 and fabbri1905 for gelato icecream.
Buying Ninja Creami as other people experienced. The ice cream from frozen to churned into the machine it does become creami. But once you Re-Freeze it. The texture changes. It just turns into an icy texture. Kind of like Ice Candy we used to eat when we were young.
I never understand why Ice cream bought from the shops keep their creamy non icy texture even after refreezing.
Why not just buy ice cream?
Well in the UK, its very hard to find Ube Flavoured ice cream! A Filipino ice cream flavour.
I might just try Guar Gum!
It’s not so much the stabilizer, more the amount of sugar/substitute.
Fat content
I want to use guar gum in soft serve ice cream but how much i use for 5 litre of milk
Start with 7g of guar gum and check the result. Make sure it’s fully hydrated in the liquid, wait for 30 mins after adding it before adding to your machine.
@@PolarIceCreameryis it ok to leave it overnight in the fridge?
@@AndrewMuscat-t3k if the right amount is added, yes.
@@PolarIceCreamery thks!
How much guar gum to use in 5 liters of water?
I can’t answer that, no idea what you’re trying to achieve.
Thanx for videos
My pleasure 👍