Ice Cream Recipe Example with Gellan Gum

Ingredients

• 600 ml (2½ cups) whole milk
• 100 ml (about 0.4 cup) cream
• 150 ml (about 0.6 cup) sugar
• ½ teaspoon Gellan gum (NOTE: don't overdose!)
• (optional) 1 tablespoon of inverted sugar (like Agave nectar)

Instructions

1. Set aside a small part of the sugar and mix that with the gellan powder.
2. Pour the milk, the cream and the rest of the sugar in a saucepan and bring to about 70° Celsius (158° F).
3. Add the Gellan gum (mixed with a little sugar, to ease the mix-in) and whish to promptly disperse it in the hot liquid.
4. Keep the temperature at, or slightly above, 70° C (158° F). for at least five minutes, while whisking.
5. Take the ice cream base off the heat and let cool down.
6. Once cooled down, place the ice cream base in the freezer to chill.
7. Churn in your ice cream machine, or still-freeze the ice cream using your ordinary freezer.