Common stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.
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Stabilizes are made up of hydrocolloids. These may include CMC, carrageenan, locust bean gum, alginates, xanthan, gelatin etc. Commercial stabilizers are usually blends of hydrocolloids, Depending on the hydrocolloid, you may get different viscosities in the ice cream. Stabilizers prevent /slow down the ice crystal formation, whey separation during processing, melting and stabilize the air incorporated to give volume.
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