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I bought a Cuisinart ICE-30BC ice cream machine and I am experimenting with it. Some ice cream and gelato recipes ask for xanthan gum.

I can't find any of it in my county, but I read that I can replace it with powdered gelatin.

My question is, if a recipe calls for 3g of xanthan gum, how much gelatin should I use to replace it?? Is it less or more?

Cascabel
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alim1990
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    I don't believe that gelatin is a suitable thickener for use in ice cream/sorbet, so unless the *place you read that* has some data on use *in frozen confections,* I'd suggest using something else, or just skipping it (or using recipes that don't ask for it, which is probably a better way to skip it, as those will have some other thickening in play, such as a custard.) – Ecnerwal Jun 28 '17 at 02:48
  • Exactly I will skip the gelatin part, but I think the ice crystals came from the skin of fruits because I didn't strain them at all. I just blended them and throw them into the machine – alim1990 Jun 29 '17 at 06:31
  • what country are you from? happy to send over some xanthan gum! – canardgras Jun 29 '17 at 10:27
  • I am from Lebanon – alim1990 Jun 29 '17 at 10:35

2 Answers2

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Gelatin is fine for a stabilizer it was used a lot in ice cream back in the day. Not sure the percentage to use but using a higher bloom strength could be recommend 200-250. Maybe start off using .005 of mix for a starting point and -+ after that for what you want.

Kenny
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This link suggests to use 1/2 amount of xanthan gum for 1 amount of gelatine

so, 1/2 xanthan = 1 gelatine

so, for 3g xanthan you should be using 6g of gelatine

Cascabel
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nish
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  • Sorry, this link is for something entirely different. It addresses the substitution the other way round, and it is not meant for ice cream. I hate it to place a downvote on somebody's first participation on our site, and on a personal level, I apologize for that. But the advice you give is factually wrong, and it is quite likely that it will fail. – rumtscho May 29 '17 at 13:25