I've been experimenting with stabilizer blends for ice cream, and am currently using a variation on one recommended by Francisco Migoya: xanthan, locust bean gum, and guar gum in a ratio of about 1 : 1.4 : 1.4.
My one hesitation with this blend is that LCB requires a lot of heat (according to some sources) to hydrate fully. Modernist Cuisine and a couple of other sources say it needs to go above 90°C. I'd like to not have to cook the dairy this high.
This is a lot of variation, and I'm curious if it's because of actual variation in versions of the product, different standards of solubility (including different amounts of time), or because someone's misinformed.
If it's just a question of time, I'm wondering if I can get away with lower temperatures, because my base has some egg custard and needs to be cooked anyhow (I cook in a water bath for about 30 minutes but could go longer ... temperature of at least 79°C) and the mix then ages at least 8 hours in the fridge.
Edited to add: I've been trying to get information from the manufacturer, with no success. My LCB comes from CP Kelco, who were nice enough to send a sample, but I can't get them to return email or phone calls.
Edited by paulraphael, 08 June 2014 - 09:54 AM.