Thank you for this. I've always done ice cream as a custard base even on a commercial level. This is simpler. I've been afraid of xanthum. I don't need to be.
I’m with you there are so many options of how to make ice cream basis. It’s hard to land on one you like. I don’t love xanthan but at less than 1.5%. It’s a game changer. Let me know if you try it and what you think.
![CAMPปลิ้น | EP.82[2/2] เมาท์มอยกับ 3 สาวเพื่อนซี้ ที่พร้อมขยี้พ่อหมีได้ทุกเมื่อ](http://i.ytimg.com/vi/Wwn7WnylNtQ/mqdefault.jpg)
Thank you for this. I've always done ice cream as a custard base even on a commercial level. This is simpler. I've been afraid of xanthum. I don't need to be.
I’m with you there are so many options of how to make ice cream basis. It’s hard to land on one you like. I don’t love xanthan but at less than 1.5%. It’s a game changer. Let me know if you try it and what you think.
how much xanthan gum should i add in 1 kg ice cream mixture?
Hi, I just saw this. I usually keep it around 1% of the total weight of the recipe.