Raspberry ice cream in white bowl

Xanthan gum often finds its way into gluten free baking to replicate the action of gluten in recipes.However, adding it to ice cream produces a smoother texture by preventing the formation of large ice crystals. Smooth ice cream made with Xanthan gum tastes high in fat, but does not require heavy cream. Look for Xanthan gum on the Internet or at health food stores with the gluten free baking products. This all natural product results from the fermentation of sugars in corn starch, making it ideal for those allergic or intolerant to gluten or wheat. Add Xanthan gum to your favorite ice cream, sherbet or sorbet recipe to create a creamy ice cream even with low fat or vegan ingredients.

Combine the ice cream base ingredients in the mixing bowl as directed by the recipe.

Determine the amount of Xanthan gum to use by multiplying the number of quarts of liquid in the ice cream recipe by ¼ to calculate the number of teaspoons of Xanthan gum needed. For instance a recipe using 2 quarts of liquid would need: 2 x ¼ = ½ tsp. Xanthan gum.

With one hand, whisk the ice cream base ingredients in the bowl and shake the Xanthan gum from the salt shaker with the other hand until all of the Xanthan gum gets incorporated into the ice cream base.

Pour the ice cream base into an ice cream freezer and freeze according to the manufacturer's instructions.