Stabilizers: Gelatin

Extracted from animals (pigskin), it was the original stabilizer. It is still used and produces excellent results, even when used alone. It melts between 26°C / 80°F and 32°C / 90°F and is easily incorporated into recipes, but it needs to be hydrated (bloomed) in very cold liquid first. It is recommended for ice creams, sorbets, and sherbets because it dissolves in both nonfat liquids and high-fat liquids.