Having read warnings in other Amazon reviews about: 1. using too much of this product (and getting a gelatinous mess) and 2. clumping of this product during ice cream mixing, I very carefully and slowly added (during mixing) only 1/2 teaspoon of this stabilizer to a 1/2 gallon batch of ice cream and was rewarded with scoopable ice cream with no unpleasant side effects. Previously (with no stabilizer), my ice cream was coming out rock hard.
We used 3g (for 3 cups of ice cream) and it was already too thick (like thicker than gelato textured). We will try 1.5g or 2g next time.
Otherwise, it works great, no more ice crystals in home made ice cream!
This does not add a gummy quality to your ice cream, if you're careful not to use too much. It also does not really keep your ice cream from melting faster.
What it DOES do is dramatically increase the amount of air incorporation (overrun) you get in your ice cream. You'll need to experiment to find the ratios you like but I can tell you this: 2 teaspoons worth is perfectly capable of making a 2-cup ice cream recipe produce the volume yield of a 4-cup recipe, as long as you like light fluffy ice cream.
Finding the right amount of air incorporation is important, because it will keep your ice cream from freezing too hard in the freezer.
It'll definitely change the texture of home made icecream but you still need a good recipe. I use 1/2 tsp for French style icecream (egg yolks are used) and 3/4 tsp for philiy style icecream or sherbet per one quart. Although the manufacturer recommend 1tsp per quart, I found that icecream will become too slimy/soft. I will definitely buy it again !
It has made an amazing difference in my ice creams and sorbets. Just use about 1/8 tsp for a quart. A little works very well. Makes my product so smooth.
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Don't be afraid to give this a try! But do note that you have to be careful not to use too much! First batch of ice cream, I used approximately 2 grams for a single quart. The ice cream came out too gummy. On the second quart, I cut it to 1.5 grams and it was better, but I'll be cutting it back to just 1 gram on the next round. On the positive side, it definitely makes for a smoother ice cream with much smaller ice crystals.
If you’re serious about having smooth as silk homemade ice cream then you need this! 1/8 teaspoon per quart is all you need. I’m so glad I found this product. Goodbye ice crystals. Now I’m more motivated to make ice cream at home
I’ve only used it a couple of times now but it seems to be doing what it is supposed to, just don’t add to much or you’ll end up with a sticky and slimy ice cream
You might wonder why your ice cream texture does not hold together. this is the answer. it needs a stabilizer. I am glad I finally found this stabilizer on Amazon. It is not easy to find in the market. The product works extremely well with my Thai rolled Ice cream. It helps my ice cream texture taste much better! It is also much cheaper than the other provider's. I highly recommend this product.
Great stabilizer and emulsifier. It's VERY potent. Only a half-teaspoon per quart of ice cream.
UPDATE 2019-05-18: I absolutely LOVE this product. Ice cream comes out perfect. No ice crystals and melts beautifully. I use this in place of xanthan gum for all my recipes that need a thickener.
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