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I bought a Cuisinart ICE-30BC ice cream machine and I am experimenting with it. Some ice cream and gelato recipes ask for xanthan gum.

I can't find any of it in my county, but I read that I can replace it with powdered gelatin.

My question is, if a recipe calls for 3g of xanthan gum, how much gelatin should I use to replace it?? Is it less or more?

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    I don't believe that gelatin is a suitable thickener for use in ice cream/sorbet, so unless the place you read that has some data on use in frozen confections, I'd suggest using something else, or just skipping it (or using recipes that don't ask for it, which is probably a better way to skip it, as those will have some other thickening in play, such as a custard.) – Ecnerwal Jun 28 '17 at 2:48
  • Exactly I will skip the gelatin part, but I think the ice crystals came from the skin of fruits because I didn't strain them at all. I just blended them and throw them into the machine – alim1990 Jun 29 '17 at 6:31
  • what country are you from? happy to send over some xanthan gum! – canardgras Jun 29 '17 at 10:27
  • I am from Lebanon – alim1990 Jun 29 '17 at 10:35
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Gelatin is fine for a stabilizer it was used a lot in ice cream back in the day. Not sure the percentage to use but using a higher bloom strength could be recommend 200-250. Maybe start off using .005 of mix for a starting point and -+ after that for what you want.

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This link suggests to use 1/2 amount of xanthan gum for 1 amount of gelatine

so, 1/2 xanthan = 1 gelatine

so, for 3g xanthan you should be using 6g of gelatine

  • Sorry, this link is for something entirely different. It addresses the substitution the other way round, and it is not meant for ice cream. I hate it to place a downvote on somebody's first participation on our site, and on a personal level, I apologize for that. But the advice you give is factually wrong, and it is quite likely that it will fail. – rumtscho May 29 '17 at 13:25

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