Tag Archives: xanthan gum

Rock Hard Ice Cream

4 Oct

I’ve made a ice cream a few times. If I eat the home made ice cream right away or on the same day then I get the consistency that I expect from ice cream – soft and creamy. However I can’t eat the quart of ice cream in one day so I need to freeze it. What I find though is that after a day in the freezer the ice cream comes out rock hard! I’ve read a few alternatives to having home-made ice cream stay soft is to used either alcohol, avocado, xanthan gum, or arrowroot starch. For the mint ice cream recipe I used avocado as one of the ingredients (maybe it wasn’t enough) and  practically needed an ice pick to chip away at the block.

So I tried to make another recipe of ice cream using xanthan gum. Actually the recipe called for arrowroot starch, but I didn’t have any in the pantry so I decided I could substitute the xanthan gum with the arrowroot starch. A knowledgeable person would have known to do a little more research to figure out if there was a 1:1 conversion of the two. Well, of course I did not and as the recipe called for 1 tablespoon of arrowroot starch, I substituted 1 tablespoon of xanthan gum. As soon as I did that, I watched 2 cans of coconut milk get clumpy. I tried whisking it quickly to try to get rid of those clumps but the mixture just congealed even more. I put it in saucepan to tried to dissolve it, but it seemed to get even more clumpy. I was about to put it in the blender and disintegrate those clumps once and for all but decided to go to the internet for some further information.

Arrowroot is not the same as xanthan gum. I only needed to use 1/4 teaspoon of xanthan gum in my ice cream mix not 1 tablespoon! According to eHow,  to calculate the amount of xanthan gum is the following formula: multiply the number of quarts of liquid used in the recipe by ¼ to calculate. This will be the number of teaspoons of xanthan gum needed in the recipe. From the amount of xanthan gum I put in my recipe I would have to be making 8 quarts of ice cream! I tossed that mix away and watched two perfectly good cans of coconut milk go down the drain (slowly).

I was pretty upset that I didn’t do it right, but my husband assured me that it was an honest mistake and that we just learn and move on. He was right, so I went to the store and bought another 2 cans of coconut milk and started the recipe over.

Still the next day my ice cream came out rock hard.  I found that if I leave the container out for half an hour then the ice cream gets softer and more manageable to scoop. I need some advice on how to make it less solid… help!