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 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.

This is a must-have if you enjoy making ice cream! You only need a small amount.

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.

It’s ok

Does what it should - enables non proffs to make proff quality sorbets. Not cheap but will be enough to assist I’m making a few hundred sorbets. Appears to be tasteless

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

werkt perfect

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