Lookit what I found. I was looking at the ingredients in the Ben
and Jerry's Coffee Heath Bar crunch ice cream and I noticed Guar
Gum..

That got me to thinking,,,,why do they put that stuff in ice creams,
so I started googling around.

Here's what I found.

That's how they make the ice cream really smooth and silky. This is
a great article and
I plan on using some xanthan gum in the batch I'm making.

check it out:

http://www.lifeofafoodie.com/2009/09/14/guar-gum/

I have xanthan gum cause I bought stuff for gluten free baking and it
is used there.

In article
>,
ImStillMags > wrote:

> Lookit what I found. I was looking at the ingredients in the Ben
> and Jerry's Coffee Heath Bar crunch ice cream and I noticed Guar
> Gum..
>
> That got me to thinking,,,,why do they put that stuff in ice creams,
> so I started googling around.
>
> Here's what I found.
>
> That's how they make the ice cream really smooth and silky. This is
> a great article and
> I plan on using some xanthan gum in the batch I'm making.
>
> check it out:
>
> http://www.lifeofafoodie.com/2009/09/14/guar-gum/
>
> I have xanthan gum cause I bought stuff for gluten free baking and it
> is used there.

Okey dokey. I won't be adding those thickeners to my stuff, though. I
hope it works out for you. Just don't call it Artisan Ice Cream, eh?
<snork>
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On Jul 9, 5:15*pm, Melba's Jammin' > wrote:

*Just don't call it Artisan Ice Cream, eh? *
> <snork>

OK...I'll just call it homemade ice cream.

The custard is in the fridge chilling. I used a scant 1/8 tsp of
zanthan gum and it made it very silky. Can't wait to see how it
freezes up. The gum is supposed to keep
the ice crystals very tiny so the ice cream has that creamy mouth
feel.