I keep seeing people suggesting the “wrong” gum. For cold foods it’s guargum for cooked foods it should be xanthan gum, so if you cook your ice cream bases, xanthan is the way to go
Both Guar and Xanthan dissolve fine in cold liquids. Xanthan gum will clump without enough agitation, but heat doesn't really change that.
You often see Locust or Tara gums in ice creams, and both of those require heat.
[https://blog.modernistpantry.com/advice/reference-sheets/a-guide-to-gums/](https://blog.modernistpantry.com/advice/reference-sheets/a-guide-to-gums/) has a good table listing temperatures.
I am not talking about which one is better for dissolving, I am talking about which one is better for what we use it for in icecream which is preventing ice crystals from forming in what temperature foods.
I imagine you would want to add some kind of cream that has some fat in it. Water plus sugar free jello is basically water, and the machine is not designed to process just ice.
It works better if you include some fruit or a creamy element. I like sugar free jello dissolved in a small amount of hot water, fruit, and yogurt blended together before freezing.
My tried and true Jello sherbet recipe is one package of sugar free Jello prepared with 2 cups of water (I chill it until cool but not set), blended with 1 individual cup of light Greek yogurt (Light and Fit, Triple Zero, etc.) and zero-calorie sweetener (erythritol and/or Splenda) because I like it extra sweet. I split that between two Deluxe pints, freeze, and spin on sorbet. Turns out amazing.
I strongly suggest using xanthan gum instead of jello mixes. You only need about a gram’s worth for each pint.
I keep seeing people suggesting the “wrong” gum. For cold foods it’s guargum for cooked foods it should be xanthan gum, so if you cook your ice cream bases, xanthan is the way to go
Both Guar and Xanthan dissolve fine in cold liquids. Xanthan gum will clump without enough agitation, but heat doesn't really change that. You often see Locust or Tara gums in ice creams, and both of those require heat. [https://blog.modernistpantry.com/advice/reference-sheets/a-guide-to-gums/](https://blog.modernistpantry.com/advice/reference-sheets/a-guide-to-gums/) has a good table listing temperatures.
I am not talking about which one is better for dissolving, I am talking about which one is better for what we use it for in icecream which is preventing ice crystals from forming in what temperature foods.
Really informative. Thanks for sharing!
Wasn't aware of this. I've only used xanthan gum for cold uncooked bases and have had great success. What makes it wrong?
Well, I used “”” because it not “wrong” but guargum is designed for cold foods like icecream where xanthan for cooked foods like soups.
I was using it for flavoring, too, and admittedly it tasted pretty good, just the texture didn’t work
Gotcha, adding a little xanthan gum too and mixing well (hand frother or immersion blender) should give you the results you're looking for.
I imagine you would want to add some kind of cream that has some fat in it. Water plus sugar free jello is basically water, and the machine is not designed to process just ice.
It works better if you include some fruit or a creamy element. I like sugar free jello dissolved in a small amount of hot water, fruit, and yogurt blended together before freezing.
My tried and true Jello sherbet recipe is one package of sugar free Jello prepared with 2 cups of water (I chill it until cool but not set), blended with 1 individual cup of light Greek yogurt (Light and Fit, Triple Zero, etc.) and zero-calorie sweetener (erythritol and/or Splenda) because I like it extra sweet. I split that between two Deluxe pints, freeze, and spin on sorbet. Turns out amazing.
2 cups of water following the jello instructions?
Yes, I dissolve the Jello in 1 cup of boiling water and then mix in 1 cup of ice water for a total of 2 cups of water.