Ensure a silky smooth texture for your ice cream with this magical powder. In addition to increasing volume, it will improve mouthfeel and slow melting.
Ice Cream Stabilizer maintains creaminess and consistency, minimizing the size of ice crystals. The easy addition of this powder can make all the difference.
Mix with dry ingredients or create a small slurry using some of the base liquid. Once dissolved, stir into the remaining base and shake thoroughly.
The base should be heated to 180° F to pasteurize.
Let stand in refrigerator for 4 hours or up to 12 hours.
Ingrédient: mono and diglycerides, locust bean gum, sodium alginate, guar gum, dextrose powder.
The recommendations include :
- Low fat ice cream (fat content <8%) 4 to 5 grams per liter of ice cream to be prepared
- Medium fat ice cream (8-10%) 3 to 4 grams per liter of ice cream to be prepared
- High fat ice cream (10-12%) - Rich ice cream 2 to 3 grams per liter of ice cream to be prepared