u/MatchTheWolf

I am kind of a novice when it comes to ice cream making and the science behind it, but I recently got a copy of Dana Cree's "Hello, My Name is Ice Cream," and used her sherbet base recipe to make an apple cider sherbet using a super-reduced cider syrup I did on the stovetop. I replaced that for the amount of fruit puree the recipe calls for, and used guar gum as the stabilizer.

The flavor was great, the texture was good once you had it in your mouth and it started to melt. It was very tricky to scoop because the sherbet was so sticky.

Was this because of the stabilizer I chose (and if so, what should I be using,) the use of the apple - maybe because of all the pectin, or some other reason? Thanks so much!