Questions tagged [stabilizers]

My husband and I are very much into creating the perfect keto/sugar free ice cream. He has gotten right into the nitty gritty science of it but still wants to tweak a few things. We have purchased an emulsifier so that can stay out of this equation…

I've been playing with my - very cheap - ice cream maker and want to try sorbets. Already had some success with a strawberry-black pepper one, but I hear some berries and stone fruit are very forgiving because they're pulpy and the fiber acts as a…

I have a locust gum (powder). I searched online and it needs to be heated at least to 165 F to properly hydrate the gum. I have a few questions: should I still use eggs in the recipe? Won't it be too gummy? should I cook all liquid ingredients,…

I’ve been struggling with getting an iced tea based sorbet to not end up as a chunk of ice; I believe the canonical answer here is “use a stabilizer.” I grabbed some gum arabic (mastic to be specific) recently to play with gomme syrup for cocktails,…