Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

gluten-free

Ice Cream

rich

EASY VANILLA ICE CREAM RECIPE WITH HEAVY CREAM

August 19, 2023

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We know you’ll enjoy this easy vanilla ice cream recipe with heavy cream. Learn how to use tara gum in ice cream and you won’t be disappointed. In this super creamy and yummy vanilla ice cream recipe, Tara Gum is the secret ingredient. When you try this wonderfully smooth and rich vanilla ice cream, we guarantee that it'll be the best you've ever tasted.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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EASY VANILLA ICE CREAM - SUPER SMOOTH

Chef Marvel Cook

Rated 1.0 stars by 1 users

Cuisine

International

Servings

4

Prep Time

15 minutes

Cook Time

60 minutes

Calories

279

We know you’ll enjoy this easy vanilla ice cream recipe with heavy cream. Learn how to use tara gum in ice cream and you won’t be disappointed. In this super creamy and yummy vanilla ice cream recipe, Tara Gum is the secret ingredient. When you try this wonderfully smooth and rich vanilla ice cream, we guarantee that it'll be the best you've ever tasted. The secret to a super creamy, yummy homemade tara gum vanilla ice cream recipe with no eggs is to use heavy cream, half-and-half, or milk with a higher percentage of milk fat, such as whole milk. If the ice cream is made with a lower percentage of milk fat, it will become icy. Adding Tara gum is the secret ingredient, which prevents ice crystals from forming and results in an extraordinarily smooth feeling in your mouth.

Ingredients

1 cup heavy cream
1 cup half and half
½ tsp Tara gum powder
½ cup sugar
1 tsp vanilla extract

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Directions

Combine sugar and Tara gum powder into a small bowl. Mix well.
Pour the heavy cream and half and half into a blender. Add the vanilla to the blender. Add the sugar/Tara gum mixture to the blender. Blend on medium for 30-40 seconds.
Pour the blended ice cream mixture into a large measuring cup.
Place the mix in the refrigerator for 2 hours to cool down.
After 2 hours, remove it from the refrigerator. Add it to the ice cream maker and let in mix until the ice cream is ready to enjoy.

Recipe Video

Recipe Note

If there is no ice cream maker - no problem! Pour the ice cream mixture into a shallow container that has already been cooled in the freezer to create vanilla ice cream without using an ice cream machine. When the mixture is almost hard, but still soft enough to stir, place it in the freezer's coldest section. The ice cream needs to be stirred or mixed with a hand mixer to stay aerated and creamy for the next three hours.

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 279

Amount/Serving % Daily Value

Carbs: 28.6 grams; 10%
Cholesterol: 63 milligrams; 21%
Fat: 18.1 grams; 23%
Fiber: 0 grams; 0%
Protein: 2.4 grams
Saturated Fat: 11.2 grams; 56%
Sodium: 36 milligrams; 2%
Sugar: 25.3 grams
Free Field (mcg): 16 micrograms; 78%
Calcium: 83 milligrams; 6%
Iron: 0 milligrams; 0%
Potassium: 103 milligrams; 2%

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EASY VANILLA ICE CREAM RECIPE WITH HEAVY CREAM