1 hour ago, rob1234 said:
I was actually going to place an order with modernist pantry this week to get the stuff to make his stabilizer. Should I change my plans? This is the one with glycerin flakes, locust bean gum, and guar gum, correct?
They also sell premade stabilizer http://www.modernistpantry.com/perfect-ice-cream.html maybe I'll just get that.
The one I'm thinking of used xanthan, guar, and locust bean gums. I don't recall one with glycerin. Where did you see it?
I used the stabilizer portion of Migoya's blend but not the emulsifier portion. I've started to think that xanthan, in spite of its magical versatility, isn't a great ice cream stabilizing ingredient.
Using a pre-made stabilizer mix is fine ... it's what every pastry chef I know does. I like to make my own so I can tweak it and get the exact qualities I like. Also, years of being a photography taught me that mixing your own recipes offers some protection against manufacturers messing you up by discontinuing or "improving" what you've grown to rely on.
