Perfect Ice Cream [Ice Cream Stabilizer] ☮ Vegan ✡ OU Kosher Certified - 50g/2oz (stabilizes and prevents crystal formation in ice cream recipes)

Using my standard recipe with only a smidgeon of a smidgeon of a smidge My delicious ice cream base turned into a disgusting, super gummy, stretchy, slimy, strangely foamy, flavorless disaster at 25% of the total weight of the recipe (half the re It had the effect of masking the flavor of the other ingredients in some way. It gave me a Covid scare until I realized that I hadn't lost my sense of taste, but that the base had. I decided to freeze some anyway to see what would happen, and my machine was completely clogged up in less than four minutes. The mixture was barely colder than when I began, but it had thickened and gummed up even more, either as a result of the cooling or the agitation, or both. I diluted some with plain whole milk to see what would happen. It was thinner and less tar-like, but once churned, it thickened and gummy so quickly that it slowed the machine down before it could be frozen. I froze both attempts in the freezer once the machine finished with them, in the name of science and to avoid admitting how much time and money I'd wasted. The end result was a cold, sticky slime that was still scoopable but stretched out like bubblegum. br> Because it's time-consuming and messy, I make my base in large batches. Because of this product, I'm out the money I spent on large quantities of high-quality ingredients as well as an evening's worth of work. Except for a cluttered kitchen and a terrible memory, I have nothing to show for it. br> Finding instructions was extremely difficult, and it necessitated the use of the internet. What's wrong with the old-fashioned practice of including instructions on the package? I only found a few instructions. On the company's website or YouTube channel, there was very little information that was useful or specific. Instructions are always important, but in situations like this, where a product is being sold to customers who are almost certainly unfamiliar with it and have never seen anything like it before, the manufacturer and/or distributor have a special responsibility to educate their customers. They were a complete failure. br> I strongly discourage you from purchasing this product. Instead, educate yourself on other ice cream stabilization and emulsification methods and products, and try something different (in a single recipe batch, not a large cauldron like I did).

Janelle Brewer

| Apr 03, 2021

This is a great way to make your ice cream even better. For a 1kg batch of ice cream, I like to use 1/4 to 1/8 teaspoon. It must be heated to 85 degrees Fahrenheit in order to function. I mix it in with an immersion blender, which will help if you have any clumping issues. Also, before adding it to the cream, mix it in with the sugar.

Faye Baird

| Dec 06, 2021

This one, on the other hand (Perfect Ice Cream), is "gummy. " At 0. 2% it makes the ice cream a BIT stretchy but only at 200 percentage percentage percentage percentage percentage percentage percentage percentage per It's almost chewy, 5% it’s almost chewy it’s almost chewy it% If you prefer it that way, that's fantastic. This isn't something I'd like to do. br>br>Since then, I've discovered the exact proportions of LBG and Carrageenan that prevent ice crystals while maintaining the creamy texture I prefer in my ice cream. br>br>Again. However, these guys did a fantastic job with Perfect Sorbet and almost everything else I've ever ordered from Modernist Pantry!.

Fernanda Sullivan

| Jan 01, 2021

I attempted this in the hopes of alleviating the starch-induced gumminess. Ice creams that have been stabilized. I followed Dana Cree's instructions for commercial stabilizers (she gives options with her recipes) and used a recipe (chocolate) that I'd made before using tapioca starch. What I got was an incredibly gummy base that seemed to strain my churn's motor (which I'd never had a problem with before), gave much less volume than usual, and produced ice cream with a texture that was plain weird. There may be a way to make it work, but I'm not inclined to experiment with it.

Olivia Williamson

| Jan 05, 2021

I used it to make vanilla ice cream using allulose instead of sugar, and after three batches of testing, I discovered that a very small amount (0. For a 2-person household, 4G or even less is sufficient. 1 pound of cream cup half-batch) was successful. When I weighed my base, the calculation suggested that I use. 8G, but that was far too much (or my scale was simply off). One disadvantage is that the stabilizer must be 'activated' with heat (I believe 180F), and that it must be added to dry ingredients such as sugar, despite the fact that I was using Allulose and the recipe I used specifically stated that it should not be added while the base is being 'cooked. ' Overall, I'll continue to use it and see if it's still useful when the base isn't so hot. When making ice cream, I never plan ahead enough to prepare a base and chill it thoroughly before churning it. I'm impatient, so anything I can do to speed up the cooling of the base is a plus!.

Ila Huber

| Aug 24, 2021

It's impossible to use this product without making a lot of educated guesses. Work and experimentation are required. I wish I had the option of returning my expensive, unopened packet. You must watch a lengthy YouTube video online, which gives you some ambiguous instructions near the end - It has to do with mixing. 5% of the product is mixed with the sugar before adding it to the liquid and then heating the liquid to 20180 degrees to activate it. That concludes our discussion. They never showed you how they made it; instead, they showed you some ice cream that was already made and didn't look particularly appealing. I wish there was a way for me to give this product a low rating. br>br>UPDATE: br>br> Following in the footsteps of. 5% instruction, I calculated that the product amount should come to 3 for 3 cups of cream/milk. 6 g (1 tsp) I gave it a shot. Cooked it until it reached 180 degrees, stirring occasionally. The texture of the ice cream was sticky. So, next time, I'll cut it in half (1. 75 gram bag). The research and development process is still ongoing.

Molly Benton

| Aug 10, 2021

The ice cream tasted so much better! Very well done. br>My only complaints were that I had to look up the instructions online and that calculating how much product to use required guessing how much the final product would weigh. It would have been beneficial to use an estimator chart. For example, if you have 5 cups of milk/cream, you should use approx. , xx grams of product. br>Overall, I am very happy!.

Evie Stuart

| Jul 23, 2021

Excellent additive; instructions are printed in small letters on the package. 4% by weight % That works out to about 1 gram for a small ice cream maker, which is difficult to judge without a very accurate scale. My first batch was a little gummy because I overshot it. I'd suggest starting with a 1/8 teaspoon and working your way up from there.

Oliver Lozano

| Jan 25, 2021