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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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    Are you asking what each one of them are responsible for, or the general purpose of these ingredients? – zetaprime Oct 18 '18 at 20:41
  • I am asking, if I was to combine them, what would I get, what type of ice cream? – Jason_Eddy Oct 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.

  • 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? – Jason_Eddy Oct 18 '18 at 23:38
  • If you’re following a custard based ice-cream recipe, only Konjac should be enough to get that effect. – zetaprime Oct 19 '18 at 3:13
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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.

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No type of "Ice cream" by definition.

Some sort of "Frozen non-dairy dessert", perhaps, but not if those are the only ingredients, IMHO.

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