I think he means corn starch (which is also common in gelato made without eggs). There's better stabilizers out there, but Jeni suggested in her book the most common people can find.
The cream cheese is for adding more milk solids and most cream cheese has some stabilizers in it as well.
Something like a 4:2:1 ratio of locus bean gum, guar gum and lambda carrigean makes a good stabilizer. About a gram of LBG per quart
Jeni's books have some great ideas for recipes, but if you're interested in the science behind ice cream making the recipe book by Dana Cree is much more informative
Most (but not all) good recipes also measure in mass (grams) instead of volume. Super easy to measure and less dishes to wash when you put the bowl on a scale and keep hitting tare after each inclusion.
The cream cheese is for adding more milk solids and most cream cheese has some stabilizers in it as well.
Something like a 4:2:1 ratio of locus bean gum, guar gum and lambda carrigean makes a good stabilizer. About a gram of LBG per quart
Jeni's books have some great ideas for recipes, but if you're interested in the science behind ice cream making the recipe book by Dana Cree is much more informative
Most (but not all) good recipes also measure in mass (grams) instead of volume. Super easy to measure and less dishes to wash when you put the bowl on a scale and keep hitting tare after each inclusion.
https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373