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Message: <blockquote data-quote="Achamore" data-source="post: 549947" data-attributes="member: 13705">Hi Dot, as I said in the original Post...About the Gum Powders. I would have liked to have avoided their use, even though they are largely natural ingredients and from what I have read pretty darned harmless. But the professional advice I was given said that you must have these. I chose initially to ignore that advice, this being my proclivity. But we then made 2 small batches back in March, identical to each other except for the gums which were put into just one batch. We then left them in the coldest freezer for a month. When we then compared the two, it was astonishing: the batch made without the gums had turned icy, while the one with the gums had remained essentially the way it had been on the day it was produced, lovely and creamy and smooth.The gum powders act as stabilisers, and prevent the water and fat molecules from migrating apart during their time in the freezer. If you make ice cream that is intended to be eaten within a few days, then none of these gums are needed. But if like us you want to produce ice cream that will be sold through shops in the region, then the gums are necessary.</blockquote>