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

LOVEEEEEEEE IT!!! It's the secret ingredient that makes the ice cream super creamy and not icy. I need to say that I do use a professional French recipe, with different kinds of sugars to balance the sweetness and avoid crystallization in the freezer. You need to try different ratios to get to the golden balance (mine is 0.25%). It seems too little, but 0.5% was too gummy (since the product is a mixture of many gums). I usually use gum(s) in cosmetic science for stability too. I made ultimate vanilla, chocolate, tonka beans, caramel and pecans ice creams.. and they all turned AMAZING!!! It is really easy to use, just add to the sugar and mix.

Me resultó muy bien, ahí mando unas fotos de las medidas que hice, la cuchara, es una cucharadita, que decimos, una cucharadita la disolvi en agua tibia del grifo, revolver bien con la cuchara y en una taza, yo hice de banano, y lo heche todo a licuar, buena licuada......eeeee

Great additive. The package has in small lettering to use .2-.4% by weight. For a small ice cream maker that comes out to about 1 gram which is hard to gauge unless you have a very accurate scale. Definitely overshot my first batch and it was a little gummy. I’d recommend maybe starting with a 1/8th tsp and see where that takes you

Research about keeping homemade ice cream creamy after putting in the freezer without using corn syrup brought me to this product. It does work but there are no instructions about how much to use. I experimented and found 1/3 teaspoon is enough for a pint of ice cream. To get the lumps out of the mixture after cooking I put it in the blender.

Why are there no ingredients listed on the package? I thought this was mandatory.

I can make a lower fat soft serve ice cream with it. I use whole milk instead of half and half or whipped cream. I use 3 1/2 T sugar and 2 Tbs of cocoa with 3/8 tsp of the Perfect Ice Cream thickener. I mix dry ingredients first. Then I slowly add 1 1/2 cups milk. I carefully scrape it all into the ice cream maker. It thickens as it swirls and cools. For vanilla, I skip the cocoa and add 1 Tbs vanilla extract, and use 1 Tbs less of milk.I recommend taking probiotics with this product. It seems to effect the stool.

No lo he utilizado pero parexe estar bueno

The media could not be loaded. UPDATE!TLDR Version:Pro:NoneCon:* Not for beginners* No real instructions, have to do addtional research* Need to buy a scale* Takes some math and science - too much mental power if you're looking for something simple.* Does not work for Vegans* Vegan milk curdles (and easily burns) when heated - this stabilizer needs heat* Most effective if you add a lot of fat* Still fairly noticeable ice crystals. The stabilizer is supposed to help minimize the ice crystals to have that familiar smooth texture.* The sorbetto version does NOT bind the ice crystals, NOR does it thicken the mixture to minimize the water within milk or fruit. Large ice crystals.Deeper Details:I've been experimenting with ice cream for months. Having a dairy allergy and after my VSG surgery I can not handle the ice cream on the market because it's too sweet.So I decided to invest in the science of ice cream. I've spent over $100 and destroyed about 15 batches of ice cream until I found a solution - Xanthan gum. This company's "perfect Xanthan gum" worked for me.The effort/research:Simply starting out with vanilla...I researched European ice cream vs American ice cream does.American ice cream has a lot of fat and cream. I realized I don't want that many calories in my ice cream.European style focuses on natural fibers and custard like tecture.Stabilizer:After following all the instructions, heating up the substance - buying a scale to weigh everything - experimenting with various amounts of the stabilizer. I concluded a couple things:1. Vegan milk - does not heat up well.2. No matter what you do - it will curdle or burn unless at a (baby bottle) warm temperature. Unfortunately....#3.3. Unfortunately, these stabilizers do not activate at low temperatures.You will see little crusty pieces at the bottom and as it mixes with the rest of it, it becomes lumpy.4. Therefore having any type of stabilizer that requires heat is not effective.5. Additionally to following the traditional methods, I also tried...*Letting it set over night* Reblending the mix after heated to smooth out any cuddles*Taking the warm milk, pouring in a blender cup, THEN adding the stabilizer and blending for 60 sec.It did thicken and activate but still ending up with fairly large ice crystals.I concluded that this does not work. The "perfect ice cream" , "the perfect gelato", "the perfect sorbetto" - none of them effective.