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Ice Cream with Guar Gum

pestocat's picture

This spring I decided to try to develop an ice cream recipe without getting any ice crystals to spoil the texture. Looking at the ingredients for commercial ice cream I saw guar gum as one of the items. Even Ben and Jerry's has it. I purchased guar gum online and then read some of the information available. Guar gum comes from a tree in India and is great as a thickening ingredient. It's 8 times better than corn starch to thicken sauces. OK, I got my stuff, next how much to use. I have Cuisinart ice cream machine and so use a recipe of 1 1/2 cups cream and 1 1/2 cups milk (skim). My first try was to use 1 tsp guar gum. The batch was a success in that there was a nice smooth texture, no ice crystals. But the texture was also a little tough, almost like a marshmellow. So the next try I used 1/8 tsp. This was perfect. Very smooth and just like Ben and Jerry's. The recipe I made today was fresh strawberry. I also used a vanilla bean.

1 1/2 cups heavy cream

1 1/2 cups skim milk

1 vanilla bean (split the bean and scrape the seeds out and then simmer with the cream and milk for 30 minutes)

3 egg yolks

3/4 cup sugar

1/8 tsp guar gum

cream the egg yolks, sugar, and guar gum to get a smooth mix. Set aside.

After the 30 minutes of simmering the cream/ milk mixture, remove the vanilla bean and slowly add 1 cup of the hot mixture to the egg/sugar mixture slowly using a mixer at low speed. Once completed pour the egg/sugar mix into the pan with the remaining cream/milk. Continue heating up to about 180 degrees F. and stir. The mixture with thicken slightly and will coat the spoon. Fill your kitchen sink with cold water and all the ice cubes from the freezer. Now cover the pan with plastic wrap and put the pan in the sink with water and ice cubes. The idea is to cool mixture quickly so that shorten the time in the freezer or refrigerator. After about 10 minutes, ice cream mixture should be close to room temperature. Next either place the pan in the freezer or refrigerator depending on how much time you have. One hour in the freezer should be good. Now start up your ice cream maker and pour in the cooled mix. In 1/2 hour you should have ice cream ready for the freezer. This is the basic recipe for a rich vanilla ice cream that is high quality. To make strawberry ice cream, slice up 2 cups fresh berries and add a TBS lemon juice and mash them up a bit and let stand for a couple hours. So start this part at the beginning too. When you start up the ice cream maker, the pour off any free flowing juice and add to the ice cream maker and place the rest in refrigerator to cool down. Just before you stop the ice cream maker, add the strawberries and mix until uniform color. Next package up your ice cream and freeze for several hours.