Stabilizers and emulsifiers are “mighty mites” — with low use rates, they have a major influence(s) on the chemistry, physics and behavior of ice cream. But are they really necessary? It depends.
Ice cream is one of the only foods designed, formulated, manufactured, stored, distributed and sold with the full intent of being consumed frozen. Typically, the feature that fails first is eating quality — i.e., loss of textural shelf life, which can be protected by managing the behavior of water and fat. That’s what stabilizers and emulsifiers do. Typically, the amounts and types of each to be used are regulated.