konjac flour, as well as guar gum, vegetable glycerin, carrageenan gum, and locust-bean gum.
What type of ice cream would this make?
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1Are you asking what each one of them are responsible for, or the general purpose of these ingredients?– zetaprimeOct 18 '18 at 20:41
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I am asking, if I was to combine them, what would I get, what type of ice cream?– Jason_EddyOct 18 '18 at 22:10
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Konjac and Guar Gum will contribute to an elastic and stretchy texture. Glycerin flakes, locust bean gum and carrageenan will act as a stabilizer for the ice-cream, preventing large ice crystal formation.
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Thanks for the answer, if I was to only use for example just Konjac and locust bean gum, would it be enough for it to be stretchy and elastic? Oct 18 '18 at 23:38
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If you’re following a custard based ice-cream recipe, only Konjac should be enough to get that effect. Oct 19 '18 at 3:13
When using your ingredients and "ice cream" in a search Duck Duck Go finds "Dondurma Is the Chewy, Stretchy Ice Cream You Need to Know About", which does have all of the ingredients you list.
No type of "Ice cream" by definition.
Some sort of "Frozen non-dairy dessert", perhaps, but not if those are the only ingredients, IMHO.
