Ice Cream Stabiliser And Improver 100g - Vegan, Non-GMO, Gluten Free – Recyclable Container

Have only made 2 batches so far but it's made the world of difference. The main issues I've had before using a home ice cream machine is the ice cream is amazing as soft scoop straight from the mixer but once it goes into the freezer it sets rock hard. When you then bring it out the freezer to raise the temperature so it's scoopable it melts unevenly and can become quite watery, when you then pop it back into the freezer it refreezes poorly and ends up really gritty. Thought I'd give this stabilizer a try to see if made any difference and it really has. The first time I dosed 0.4% which is the middle of their recommendation (something like 3.5g in a 800ml recipe) and the resulting ice cream was a bit gummy although it behaves amazingly (soft scoop, stable as it warms, refreezes perfectly). I then halved the amount of stabilizer and made a basic vanilla and it was actually amazing. Suuuuper creamy, loads of mouthfeel with no hint at all of stabilizer as it melts. It tastes rich and decedent, has refroze perfectly and was completely scoopable. Really excited to play around with other recipes now but I've got very high hopes after this initial run. Highly recommended

As an experienced chef, I can assure you that this product works incredibly compared to other products on the market. When making icecream or even sorbet it is hard achieve a stable and maintained temperature of icecream, where the icecream doesn’t melt and doesn’t completely solidify at each end of the desired temperature. This product makes sure that said ice cream becomes stable allowing you to achieve a smooth and creamy texture. I highly recommend it!

Great item...makes your ice cream very creamy though you need to add enough to thicken your mix. But dont overdo it.

This stuff looks like it has quality ingredients and is vegetarian. For those wanting to reduce sugar and/or fat content of their homemade ice cream, this does indeed make it come out smoother and softer. E.g. not like a block of milky ice. The instructions suggest commercial use (pasteurization/homogenization) and the stuff should be heated-up with your mixture to work properly. 100g ain't much powder and it works out about a quid a go (for 1l worth of ice cream). That's about the same you can buy a litre of the low fat ice cream down the supermarket. May as well buy ice cream and re-churn it with your added ingredients.

Not yet used

This stabiliser is essential for making ice cream. Without it your ice cream will be watery and icy. I've learnt a lot about ice cream making after buying a machine. I was super disappointed by the quality of home made ice cream because I didn't realise you need these gums. But this is the perfect blend. I add half a teaspoon and I get better than shop bought ice cream.

So I've been attempting sugar free ice cream for my dad for quite a while trying different sweeteners and creams, adding vodka...then a LOT of vodka, then salt and it still just turned into a weird icy blob in the freezer and basically could of probably been used in a molotov cocktail with the amount of vodka i tried in the final batch. So i read the reviews 9n this and thought its one more thing to try, i used 2g in a 1200ml vanilla ice cream and i was worried about it being gummy but its just superb and my dad said its the best sugar free ice cream he's had and i feel quite proud of it! Buy it.

Used this for the first time the other day. It's brilliant for improving texture, stopping iciness when freezing and preventing melting when softening our of the freezer.