How much gelatine to use instead of xanthan or guar gum in ice cream I bought a Cuisinart ICE-30BC ice cream machine and I am experimenting with it. Some ice cream and gelato recipes ask for xanthan gum.

I can't find any of it in my county, but I read that I can replace it with powdered gelatin.

My question is, if a recipe calls for 3g of xanthan gum, how much gelatin should I use to replace it?? Is it less or more?
Gelatin is fine for a stabilizer it was used a lot in ice cream back in the day. Not sure the percentage to use but using a higher bloom strength could be recommend 200-250. Maybe start off using .005 of mix for a starting point and -+ after that for what you want.