trishg

Hi Andy I bought the traganth gum from a cake decorating supplier, but you can also get it from a natural handmade cosmetics supplier (google for company names) - it's added to creams etc to add with the smooth feel, and is usually food grade. Guar gum, pectin and gelatine can be used. I believe that these ingredients are the basis (in some combination) of the commercially available sorbet stabilisers. Trish

I have had great results when use 1/4 to 1/2 teaspoon of traganth gum. I have only used it with sorbets so far, but I am sure it will have the same result with ice cream. I use my stab mixer to add it to the sugar syrup as it can be a little difficult to blend. I have yet to work out the best step for introducing it to ice cream ( maybe with the flavouring part before churning?)

Hi, Awsome recipe - I can't wait to try it, but what is the purpose of the titanium oxide in the white chocolate spray? Trish