Ice Cream Stabiliser and Improver 250g - 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

This is a game- changer for making ice cream. A little goes a long way. The resulting smoothness and mouth- feel of the ice creams are noticeably more professional. Not yet tried without using machine.

This really does add another level to homemade ice cream making. The consistency and quality of the ice cream or gelato are indistinguishable from shop-bought with this added as the stabiliser in place of arrowroot, cornflour etc. As other reviewers have said, getting the amount right takes a bit of practice and you really don't need much. The instructions on the tub are more for store/restaurant volumes, but for a home ice cream machine 1 very flat teaspoonful is quite enough. Much more and the ice cream will end up a bit gummy and chewy. This is a good thing though, as although on face value it looks pretty expensive, a small tub goes a very long way and works out very good value

It’s ok

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!

It's hard to get this to dissolve fully in the mix, and lumps are a common occurrence. The resulting texture is okay,and it doesn't affect flavour. But in future I will just thicken and stabilise with tempered egg yolk.

Works well

Forget about ice crystals and fast melting icecream. Obviously the fat content must be witin the recommend parameters. And in case of low carb recipe some invert sugar (along Xylitol) must be added for the perfect balance and consistency. Highly recommended 👌 😋 😉 ✨️ 👍!!!