Xanthan gum should always be added to the blender, that is the right way to do it. Additionally you can mix the xanthan gum with granulated sugar to disperse it even more evenly. (Nice production value of video and graphics. I liked it)
You can add gelatine; two gelatine sheets (or three sheets during a heatwave) will do the trick for this batch. The texture will be slightly different, but it will not melt fast.
Don't worry, it doesn't get ruined! It just thickens more, which is why I aim to maintain a specific temperature range in my recipes to achieve consistent texture. Other than that, xanthan gum isn't affected, and a 10-degree difference won't make much of a difference. ;)
They are in the description box: Ingredients: ⚖ batch for 1.5-litre to 2-litre ice cream maker • 415 g heavy cream fridge-cold, 35-40% fat (14.6 oz; 415 ml) • 590 g whole milk, fridge-cold, to be divided (20.8 oz; 590 ml) • 200 g sugar (7 oz; 1 cup) • ½ teaspoon xanthan gum (1.5 g)
If you only want to add a small amount of extract or aroma something, like a tablespoon or two of vanilla extract, you should add it to the ice cream mixture just before churning. For anything more than that, you need a different recipe, because adding or removing ingredients can throw off the balance of the recipe and result in overly icy or too melty ice cream. If you'd like to explore more flavors, we have a variety of xanthan gum recipes available here: th-cam.com/play/PLBb2iNPF4_AYPXHc0Z6Px9_-LDaxh5Mzr.html
For this recipe, you will need an ice cream maker. However, you can find recipes online and on TH-cam for making ice cream without an ice cream maker by searching for "no-churn ice cream."
Use 0.12% of the total weight of the ice cream mixture. This is 1.2 grams for 1 kilo (or litre) of ice cream mixture (before churning). You can read more about it here: biterkin.com/xanthan-gum-in-ice-cream-making/ If you have any questions, please ask! Hope you will like it :)
Do you think this recipe would be OK with 100% heavy cream and no sugar? I'm asking because I want to cut the carbs and I like the idea of using xanthan gum.
I am not sure if it's a good idea; it will be nothing like ice cream without sugar and milk. It will be unpalatable, too fatty in texture, and tasteless.
@@theicecreamqueen I have made carnivore cake and ice cream without sugar and milk and I did enjoy them. The only think I didn't like was that the ice cream was a bit icy, possibly because I didn't use an ice cream maker and maybe because it lacked sugar. Maybe the recipe ratio was off too because I scaled it down. It was a keto ice cream recipe that contained gelatin as the stabilizer. I cannot consume sugar because I'm a sugar addict and sugar gives me bad symptoms.
@@jes4026 I am sorry to hear that; I wish I had a solution, but for now I only create traditional recipes. Hope I will be able to create ice cream for specific dietary needs one the future.
@@theicecreamqueen Thank you for understanding. I do have an ice cream maker now. I bought a used Cuisinart ICE 100 for $50 CAD which seemed like a good deal. I cleaned it up and polished the metal. I will get a replacement bucket for it because someone scratched it with metal utensils. I can buy xanthan gum and gelatin locally. Someone on a Reddit ice cream making group said those are his favourite ingredients for his low egg yolk ice cream recipe. He only uses 2 because he's not fond of the egg taste. In the next few days I'm goin to buy a precision scale. I'm going to try experimenting with small amounts of those ingredients. I can also get milk powder easily and that might help too. I don't want lots of sugar but, maybe I could add some low oxalate fruit puree. It can't be high oxalate because I have oxalate toxicity. Do you think experimenting with xanthan gum, gelatin, milk powder and fruit puree is an OK idea? I don't have your level of experience.
@@jes4026 I think that any experimenting is a good idea. The good thing about experimenting with food is that you can always eat your mistakes :) The only thing I should point out is that depending on the fruit, a fruit puree can be acidic, so it could react with the milk and curdle it if added when it is warm. So maybe add the fruit puree to the dairy base right before churning when the base is cold. This is all I can think of. Besides that, have fun with your experiments; I hope you will love your new ice cream maker. Happy churning! :)
Xanthan gum should always be added to the blender, that is the right way to do it. Additionally you can mix the xanthan gum with granulated sugar to disperse it even more evenly.
(Nice production value of video and graphics. I liked it)
Thank you!🙏
Need a no sugar ice cream.
We are working on it! Making no-sugar ice cream at home is challenging because of the diversity of sweeteners, but we hope we will find a solution.😄
Try swerve
@@theicecreamqueenAllulose is awesome
@@deniseshelton3163 So I have heard, but I live in the EU, where it has not been approved for selling, so I haven't tried it.
I love xylitol , in green tea it’s amazing one of my favourite.
Thank you for this recipe, I cannot wait to try it!
Would this work if I used a soft serve machine instead?
I don't know why it shouldn't work, but I think I would increase the xanthan gum to 1 teaspoon to make it thicker?
Thank you so much for responding! I’ll be back with feedback soon.
@@natashaschronicles2392 My pleasure!:)
Can i ask something? What ingedients i need to put in the ice cream so it will not melt very fast?? Thanks in advance for the response
You can add gelatine; two gelatine sheets (or three sheets during a heatwave) will do the trick for this batch. The texture will be slightly different, but it will not melt fast.
Would this recipe work with a Ninja Creami which requires the ingredients be frozen before churning?
I think so! I see no reason why it wouldn’t work, given the procedure followed to make ice cream with Ninja creami.
Does xanthan gum ruin with too much heat, like 75ºC, which is the temperature I usually use for my mix?
Don't worry, it doesn't get ruined! It just thickens more, which is why I aim to maintain a specific temperature range in my recipes to achieve consistent texture. Other than that, xanthan gum isn't affected, and a 10-degree difference won't make much of a difference. ;)
what are the amount of ingredients you have added can you plz give the exact amount
They are in the description box:
Ingredients:
⚖ batch for 1.5-litre to 2-litre ice cream maker
• 415 g heavy cream fridge-cold, 35-40% fat (14.6 oz; 415 ml)
• 590 g whole milk, fridge-cold, to be divided (20.8 oz; 590 ml)
• 200 g sugar (7 oz; 1 cup)
• ½ teaspoon xanthan gum (1.5 g)
I got lumps how to avoid lumps
At which stage did you get the lumps?
If you were to add anything to this to make a different flavor of ice cream, at what point would you do it?
If you only want to add a small amount of extract or aroma something, like a tablespoon or two of vanilla extract, you should add it to the ice cream mixture just before churning. For anything more than that, you need a different recipe, because adding or removing ingredients can throw off the balance of the recipe and result in overly icy or too melty ice cream. If you'd like to explore more flavors, we have a variety of xanthan gum recipes available here: th-cam.com/play/PLBb2iNPF4_AYPXHc0Z6Px9_-LDaxh5Mzr.html
What to do if we don't have an nice cream maker
For this recipe, you will need an ice cream maker. However, you can find recipes online and on TH-cam for making ice cream without an ice cream maker by searching for "no-churn ice cream."
Hi dear. Thiis is s great idea! Thank you for the recipee. Just a question: How much grams to add xanthan gum for 1 litre of milk?
Use 0.12% of the total weight of the ice cream mixture. This is 1.2 grams for 1 kilo (or litre) of ice cream mixture (before churning).
You can read more about it here: biterkin.com/xanthan-gum-in-ice-cream-making/ If you have any questions, please ask! Hope you will like it :)
@@theicecreamqueenthank you. Much appreciated ❤❤
That looked major delish! Thank you. Can't wait to try this method too❤❤❤
@@thatlovelydancerIlao Thank you! Let us know how you liked it if you try it! :)
Can this method be used for hard ice cream machine.also for 1litre of milk.how many kg of sugar and what quantity of Xanthan gum to is to be used
Do you think this recipe would be OK with 100% heavy cream and no sugar? I'm asking because I want to cut the carbs and I like the idea of using xanthan gum.
I am not sure if it's a good idea; it will be nothing like ice cream without sugar and milk. It will be unpalatable, too fatty in texture, and tasteless.
@@theicecreamqueen I have made carnivore cake and ice cream without sugar and milk and I did enjoy them. The only think I didn't like was that the ice cream was a bit icy, possibly because I didn't use an ice cream maker and maybe because it lacked sugar. Maybe the recipe ratio was off too because I scaled it down. It was a keto ice cream recipe that contained gelatin as the stabilizer. I cannot consume sugar because I'm a sugar addict and sugar gives me bad symptoms.
@@jes4026 I am sorry to hear that; I wish I had a solution, but for now I only create traditional recipes. Hope I will be able to create ice cream for specific dietary needs one the future.
@@theicecreamqueen Thank you for understanding. I do have an ice cream maker now. I bought a used Cuisinart ICE 100 for $50 CAD which seemed like a good deal. I cleaned it up and polished the metal. I will get a replacement bucket for it because someone scratched it with metal utensils. I can buy xanthan gum and gelatin locally. Someone on a Reddit ice cream making group said those are his favourite ingredients for his low egg yolk ice cream recipe. He only uses 2 because he's not fond of the egg taste. In the next few days I'm goin to buy a precision scale. I'm going to try experimenting with small amounts of those ingredients. I can also get milk powder easily and that might help too. I don't want lots of sugar but, maybe I could add some low oxalate fruit puree. It can't be high oxalate because I have oxalate toxicity. Do you think experimenting with xanthan gum, gelatin, milk powder and fruit puree is an OK idea? I don't have your level of experience.
@@jes4026 I think that any experimenting is a good idea. The good thing about experimenting with food is that you can always eat your mistakes :) The only thing I should point out is that depending on the fruit, a fruit puree can be acidic, so it could react with the milk and curdle it if added when it is warm. So maybe add the fruit puree to the dairy base right before churning when the base is cold. This is all I can think of. Besides that, have fun with your experiments; I hope you will love your new ice cream maker. Happy churning! :)
Thanks a lot.... If we ever meet one day,i owe you a cup of coffee...❤😊
😊🙏
you need to narrate the video
Chill 3 days????
01:55 " 8 hours" (and UP TO 3 days) ;)
That’s how rumors start 😂