Baileys ice cream stabilizer I'm planning on making Baileys ice cream from the recipe given in Larousse Gastronomique, which calls for 1 tsp of stabilizer. Ice cream stabilizers are briefly listed in the preceding paragraph as edible gelatine, egg white, agar-agar, and carob but are not discussed any further. I find the stabilizer reference vague and the 1 tsp measurement further puzzles me because I wouldn't expect them to be used in the same ratios. 

Please help.


150 g egg yolks
1 tsp ice cream stabilizer
1/2 cup castor sugar
2 cups milk
1 cup heavy cream
175 ml Baileys
I've used xanthan gum with great success. You can get it in powdered form at places like Whole Foods and health food stores. You might find guar gum also, although I haven't tried it. The teaspoon measurement is about right for a standard home recipe that makes a quart of ice cream, although you can add a quarter teaspoon at a time and stop when the consistency looks about right.  Add it while spinning the mix in a blender to prevent clumps. If you add too much, it'll become thick and sticky like peanut butter. 

I'm assuming they're calling for some kind of stabilizer because Baileys has a lot of water in it, but you may find that you don't need the full teaspoon.