Ice cream stabilizer – locust gum – use and cooking procedure

ice-creamstabilizers

I have a locust gum (powder). I searched online and it needs to be heated at least to 165 F to properly hydrate the gum.
I have a few questions:

  • should I still use eggs in the recipe? Won't it be too gummy?

  • should I cook all liquid ingredients, including fruit, with the locust gum so all liquid is incorporated by the gum?

  • how long should I cook it? Just until it reaches the right temperature? Or keep cooking like 20 minutes? Is there a minimum and maximum?

I could not find much clear directions on how to use it for ice cream, bit this site helped a lot: http://icecreamscience.com/locust-bean-gum-in-ice-cream/#44_heating_and_hydration
'm just trying to get more real experience from others.

Thank you for any help!

Best Answer

LBG hydrates at 80C (176F); which might be a bit high for eggs. You should simply the cook the milk+cream with LBG until it hydrates and thickens; then proceed with your recipe, i.e while tempering the eggs at the right temperature as the mixture cools down...

I would mix in the fruits at the end to the cold mixture, as heat can alter the taste of fruit greatly.

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