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.

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.