Ice Cream Stabiliser and Improver 500g - 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

Great item...makes your ice cream very creamy though you need to add enough to thicken your mix. But dont overdo it.

I was fed up making ice creams that were lovely straight out of the maker but not good once frozen. I stumbled across this and decided to give it a go. Wow! What a difference. Ice creams are creamy and smooth and scoopable even when they have been in the freezer with no gritty ice crystals. It appears tasteless to me using 2g to 300ml of milk and 200ml cream (plus sugar and fruits/flavours). I’m so glad I found this. As others have said it really is a game changer.

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.

It’s ok

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

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.

werkt perfect

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