How to Use CMC in Ice Cream？

CMC (Carboxymethyl cellulose) is a common stabilizer and thickener used in ice cream production. Here are the general steps to use CMC in ice cream:

1.Choose the appropriate amount of CMC to use. This can vary depending on the specific recipe and desired texture, so it’s best to consult a reliable recipe or expert in ice cream making.

2.Weigh out the CMC powder and mix it with a small amount of water to create a slurry. The amount of water used should be just enough to dissolve the CMC completely.

3.Heat the ice cream mix to the appropriate temperature and add the CMC slurry while stirring constantly. It’s important to add the CMC slowly to avoid clumping and ensure it is fully dispersed in the mix.

4.Continue heating and stirring the ice cream mix until it reaches the desired thickness and texture. Note that CMC may take some time to fully hydrate and thicken the mix, so be patient and continue stirring until you see the desired results.

5.Once the ice cream mix is at the desired texture, chill it thoroughly before churning and freezing according to your preferred method.

It’s important to note that CMC is just one of many possible stabilizers and thickeners used in ice cream making. Other options include xanthan gum, guar gum, and carrageenan, among others. The specific choice of stabilizer can depend on factors such as the desired texture, flavor, and production process, so it’s always a good idea to consult with a reliable recipe or expert in ice cream making to determine the best option for your specific needs.