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ice cream stabilizer

post #1 of 3
9/26/06 at 4:18am
Thread Starter 
i have hundreds of recipes for ice cream using cream inglese and cream however i do know italians make ice cream with milk and a stabilizer made from sea weed does anyone have a recipe for this ice cream or gellato?
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post #2 of 3
9/26/06 at 9:10am
The stabilizer extracted from seaweed is known as carrageenin... although it's only typically used to stabilize and emulsify solutions that can separate with time like chocolate milk. I would be interested in learning the function of carrageenin in ice cream (talking about smaller batches for home and small restaurant use and not commercial products that use it as a shortcut).
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 3
9/27/06 at 10:03am
Thread Starter 

stabilizer

i have been using it in semifreddo and once frozen y obtain a consistency very much like a very creamy soft ice cream however i use it by eye since i know the quantity to use is very small. the results are very good so far but need to know more in order to use the product properly
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