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

Product ID: 183571770
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🌱Vegan certified
🔒OU Kosher certified
❄️Prevents ice crystals

Description

🍦 Scoop Up Perfection!

  • EASY TO USE - Just mix in and watch your ice cream dreams come to life!
  • CERTIFIED QUALITY - Trust in our strict Orthodox Union certification for peace of mind.
  • VERSATILE CULINARY TOOL - Perfect for both home chefs and professional kitchens.
  • SMOOTH TEXTURE GUARANTEED - Achieve that velvety ice cream consistency every time.
  • MOLECULAR GASTRONOMY READY - Elevate your dessert game with modernist cooking techniques.

Perfect Ice Cream Stabilizer is a 50g/2oz vegan and OU Kosher certified product designed to stabilize ice cream mixtures, ensuring a smooth texture and preventing ice crystal formation. Ideal for both home cooks and culinary professionals, it’s perfect for modernist cooking and molecular gastronomy applications.

I though guar gum doesn’t need to be heated to work in ice cream. i am making no cook ice cream, will this work or should i just buy plain guar gum?
how much stabilizer is required fon quart of ice cream?
Do i need to add the .5% of the recipe to the whole recipe to hydrate it? or can i add it to the milk only so i shouldn't need to heat up the cream?
Will this work to stabilize the mix for ice cream roll, my machine froze too quick and i need a way to slow down the freeze?

Reviews

A**R

indispensable for homemade ice cream

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

L**Z

Good

everything from this brand is good

A**A

Good, but you need to practice

Great additive. The package has in small lettering to use .2-.4% by weight. For a small ice cream maker that comes out to about 1 gram which is hard to gauge unless you have a very accurate scale. Definitely overshot my first batch and it was a little gummy. I’d recommend maybe starting with a 1/8th tsp and see where that takes you

M**H

A tiny amount goes a long way

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!

K**E

Use half of the recommended amount

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.

M**E

Stabilizer

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

B**Y

Not what I hoped for

I love Modernist Pantry products, but this one is a miss for me. I bought it because it was supposed to make ice cream creamy and keep it scoopable. First, there are no directions for how much to use. I found a recipe online and went with that. The ice cream did not freeze as hard but it was kind of slimy. I cut back the amount and it was less slimy but the slime factor was still there. Cut back more and the ice cream froze solid. I can't find the sweet spot where I use enough to keep the ice cream from turning into a brick but not so much that it has a slimy texture. Don't think I'll keep trying as I've wasted a lot of cream and other ingredients on this. Money down the drain all the way around.

J**E

How to use this product

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.

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Anita G.

Good experience, but the tracking updates could be better.

2 months ago

Meera L.

Smooth transaction and product arrived in perfect condition.

3 weeks ago

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