Pastry chefs often add stabilizers to their ice cream because they improve the texture of the frozen dessert and prevent it from melting quickly at room temperature. As mentioned above, some ice cream recipes include an custard base, which on its own is a stabilizer. However, there are other stabilizers such as guar gum, gelatin, locust bean gum and xanthan gum. Gum-based thickeners work well in desserts because they are unflavored and won't mask other flavors in the recipe. So you don't have to worry about your ice cream tasting weird.
Not to mention you only need it in small amounts to stabilize the candy and you can probably find it at your local grocery store. So there is nothing wrong with buying a stabilizer as it comes ready to use and all you have to do is measure out the right amount. As for the gelatin, it's colorless and odorless and helps firm the ice cream, which is great for the recipe, but not everyone likes that it's an animal by-product.
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