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Sep
23
answered How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?
Nov
23
answered Making ice cream and fats don't dissolve in base
Sep
24
awarded  Autobiographer
Dec
5
comment Baileys ice cream stabilizer
Xanthan gum powder needs to be dissolved quickly to avoid clumping, so it should be added to a large amount of liquid in the blender. I make the mix normally first and then put it in a blender to add the xanthan gum at the end. I've done it several times that way with great success. As for the amount, I did several experiments with it once, and found that it started to make a difference at about 1/2 tsp per quart, and a full tsp was about right for recipes with a lot of water or fruit juice. Add it by the 1/8 or 1/4 tsp to be safe - let it blend a few seconds, and then check the consistency.
Dec
5
comment Baileys ice cream stabilizer
The "right consistency" is something pretty close to heavy whipping cream. Presumably, the Baileys will water it down a bit, and the recipe is compensating for that with the stabilizer. And yes, the blender is needed to keep the xanthan gum from clumping as you add it. Another idea is to reverse the quantities of heavy whipping cream and milk. A lot of recipes use 2 cups cream and 1 cup milk, and that extra butterfat will help with the iciness as well, and possibly reduce the need for a stabilizer.
Dec
4
answered Baileys ice cream stabilizer
Nov
23
answered How do I add guar gum when making ice cream?
Nov
14
awarded  Teacher
Nov
14
answered Ice cream technique - what should I mix into what?