If you're not already, you should be using stabilizers in your ice cream base. Our new in-house ice cream stabilizer (IC21) helps you to increase mix viscosity (produce a thicker mix), which in turn improves texture by increasing the perception of creaminess, provides resistance to melting, and extends shelf-life by retarding the growth of ice and lactose crystal growth during storage.
For production of ice cream, gelato, and plant based frozen desserts, with and/or without egg yolk
Gum Acasia Tara Gum, and Guar Gum
18 grms stabilizer per gallon of base
Always mix stabilizer with other dry ingredients before adding to a liquid mix base