3 ms·

What's the use in ice cream? My ice cream is just ... ice cream. Cream, milk, sugar.

• hutattedonmyarm 6mo ago
  As an emulsifier, allowing the fats and the water to mix better. I _think_ it also might help to trap air bubbles. It helps you turn on the creaminess-knob
  • roryirvine 6mo ago
    Egg yolk is the usual emulsifier, in the UK at least - ice cream is essentially a frozen whipped custard.
    • hutattedonmyarm 6mo ago
      That’s also an option. I usually make mine without due to friends with egg allergies and vegan friends
• mattmaroon 6mo ago
  Several reasons. Texture and freeze-thaw stability are the main reasons. The latter being an issue for home use mainly. Your freezer’s self-defrost works by getting a little warm and then cold again. That causes ice crystals to melt and re-freeze, which is the opposite of what you want. Gums help with that and that’s why it’s in most of the ones you see at the grocery store. They also can be used to give body to things that don’t have as much protein, like sorbets.