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

Make sure ice cream creamy. I use 1/8 of a teaspoon to 1/2 gallon of ice cream mix.

everything from this brand is good

i've never been able to make vegan ice cream in the past that hasn't gotten extremely hard or crystalized. even the vegan ice cream in the store has this texture issue. a tiny amount of this makes pints of very scoopable and smooth ice cream without having to rely on an excess of sugar

I used this for vanilla ice cream with allulose instead of sugar, and after testing three batches, I found that a very tiny amount ( 0.4G or even less for a 2-cup cream/1-cup Half Half batch) worked well. I weighed out my base and the calculation would have suggested using .8G, but that amount was way too much (or my scale was just wildly inaccurate). One downside is that the stabilizer has to be 'activated' with heat (I recall180F), and since it has to be added to the dry ingredients like sugar, although I was using Allulose and the recipe I used mentioned to not put that in while 'cooking' the base. Overall I will keep using it and will test whether or not it's useful if the base is not heated up so much. I never plan far enough in advance when making ice-cream to cook a base and get it adequately chilled prior to putting in the ice cream churner... I'm too impatient so anything I can do to cool the base quicker helps!

It was perfect to stabilize my ice cream (keto, I'm not sure if other uses yet.

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.

I used half of the recommended amount and it came out perfect for my tastes. The final product for my dark chocolate and blue ribbon chocolate came out exactly like the chocolate fudge and world class chocolate of a very popular chain I enjoy. I highly recommend you start at half and scale up or down from there because I DO like a chewy texture and I can't imagine adding any more than I did or else it would have been slimy.

La vida actual para la mayoría de nosotros es agitada, tenemos muchas cosas que hacer en un día. Me decepcionó que en el envase no hubiera una dosis referencial de uso, indicando, por ejemplo, la cantidad por pinta o litro de helado. Para obtener datos, dicen que hay que entrar a su página web. Teniendo en mi caso un miembro de la familia en cuidado permanente por su condición de salud, no tuvimos tiempo de entrar a la página web. Tuvimos que comprar helado del supermercado por la ola de calor. Me imagino que a los fabricantes les importará un pepino mi opinión y jamás me enviaran una respuesta. Cuando yo lo averigue volverá a escribir una opinión de este producto. Dios me dé tiempo para eso, no puedo dejar de priorizar el cuidado de mi familiar paciente onológico!