Home Cooking

Ice Cream

Guar gum and xanthum gum equivalents (for use in ice cream)

Share:

Home Cooking 4

Guar gum and xanthum gum equivalents (for use in ice cream)

kdkrone | Dec 11, 2011 02:40 PM

I have found that 1/2 teaspoon of guar gum works well to inhibit ice crystal formation and give a texture that I like in a quart of ice cream. What is the equivalent amount of xanthum gum to use and should I expect roughly the same effect?

Thanks
Ken K

Want to stay up to date with this post?

Feedback