Ice Cream Stabilizer Mix (8 oz)

This works very well for stabilizing ice cream so it has the right mouthfeel (smooth instead of icy); it also helps the ice cream firm up after churning without getting larger ice crystals due to the slow freezing of a home freezer. A little bit goes a long way, though! You’ll definitely want to have a sensitive kitchen scale that updates quickly so that you can accurately measure the amount you incorporate into your ice cream base. When you get the amount right, you’ll get a perfectly textured batch of ice cream; however, if you get it wrong, you’ll end up with gummy ice cream. I recommend this stabilizer. According to the date on the package, it’ll last until 11/2022...and at <= 3 grams/about half a teaspoon for a 1.0-1.5 quart batch of ice cream, you’ll have to make more than 70 batches of ice cream in a two-year span. Challenge accepted :-D

I’ve been making homemade ice cream for years and I added just 1/2 teaspoon of this to my usual recipe and it came out so much better than usual. A little goes a long way but the results are very impressive.

I've used this a few times now and have got the quantity adjusted to 1/2 teaspoon for a 1-1/2 qts ice cream recipe. Just enough to give it a creamy mouth feel and a bit of texture. I mix it into the dry ingredients (sugar, powdered milk) with a few turns of a whisk then room temperature 1 cup of milk and mix it with a stick blender to dissolve the mixture before I add the rest of the cold milk and cream. Best to refrigerate overnight then put it in your maker. Works really well and tastes as good as the best premium ice cream.

This product works great in my ice cream recipes. Its function is a stabilizer and helps keep the ice cream ingredients (i.e. water and fat) from separating as the freezer door is open and closed, and as you take the container in and out of the freezer. You really need only a tiny amount to make it work. I use 1.5 grams per batch. My batches tend to be just a little more than 1 pint. It does not require heat activation (although I do heat up my recipes). it is best to make sure you mix this well with other dry ingredients, or mix into a smaller amount of liquid before adding to the entire amount of liquid to prevent the stabilizer from clumping together. The only complaint I have is that this comes in a relatively large bag and takes quite a long time to use that much stabilizer.

The positive effect Avacream has on the texture of ice cream is amazing. So much more creamy & smooth. But you need to use sparingly. I tried several different rates & found that 1.0 gram or approximately one level 1/4 teaspoon per quart of mix works best. I use that rate for both custard & Philidelphia style. If you use too much, the ice cream will come out gooey & won't freeze properly. I recommend this product. Just don't use too much. The FAQ's answered by the seller regarding Avacream recommends it be mixed well with the sugar before adding to the cream & milk. I use that method & it works well. The FAQ's also indicate the base mix (including the Avacream) be heated to 162 degrees F for 10 seconds or just bring the mix to a boil. That will give you complete activation. Then remove from the stove & cool. I don't know if this product is compatible with ice cream mixes that are not cooked or heated.

Received a Cuisinart 2qt ice cream maker as a Christmas gift .Thought I would never be able to make ice cream like I have been buying my whole lifewas I wrong.Did a lot of research right here on Amazon before trying to make my own. I learned about something called a stabilizer from others who left reviews, said to add to your mixture to prevent icing and to make your ice cream creamy and smooth.So I brought a bag of Avacream. I made the best ice cream the first time using 3/4 tsp was so nervous thinking it was going to be a flop. I will give Avacream a 5 stars and myself a pat on the back,cause my ice cream was delicious, creamy smooth and so good.

Muito.bom

I'm not sure what to say about this stuff. It definitely works! I used about half of what was called for with my ice cream and it was really gummy... I'll have to experiment further but I feel like it could be good.

As a homemade ice cream guy for a couple years now, I've always kept my mixes down to as simple as I can - cream, sugar or honey (both of which I use less and less each time), sometimes doing a custard-based ice cream if I have the time. While any mixture produces tasty results for immediate consumption, storage of any type of mixture has always resulted in an ice cream that gets crystals or just lacks general smoothness. Like many who make a lot of ice cream, I finally caved and looked for an additive that smooths out my ice cream. You come to realize there isn't a single ice cream out there (Ben and Jerry's, Hagen Daz, Bryers) that doesn't use a stabilizer. It's just impossible for an ice cream you intend to store. After three batches of ice cream of various types of mix (just 35% heavy cream, cream with reduced fat, and custard mix) I can tell you the Avacream works. I did some research on exactly what is in the product, and I'm confident that there is nothing harmful. Especially for the carrageenan it contains, you will find various articles questioning its effects, but none seem to come from hard and fast evidence. Also, the quantity needed for your ice cream making is very small (I use about a third of a teaspoon for 3 cups of liquid). If you put a bit on your tongue you can see the effects it has on congealing liquids. I am much more concerned about sugar to my health than this additive, which is one reason why I make my own - to keep the sugar down. Quitting ice cream entirely is not an option, as you ice cream lovers know. The ice cream we eat right from the cylinder (I have a Cuisinart) has a creamier, smooth consistency, and the ice cream I need to store in the freezer lasts far longer without any crystallization. Nice an smooth and satisfying. A single bag should last you for quite some time as very little is needed per household batch.

This has entirely changed my homemade ice cream program. Follow the directions carefully and be amazed at the end results. So very little is required to make an excellent batch of ice cream. You must use precise measuring/weighing of this product. Typical dosage for me is 1-2 grams only, so be sure to have a scale which will measure to that accuracy. Must be heated to activate.

Got this ice cream stabilizer because I did not want to add any eggs to ice cream as I tend to smell eggs from miles away even the fresh ones. This ingredient has made making ice cream so much simpler and the results have always been amazing and professional looking and tasting. One must keep in mind that only 5grammes are needed of this stabilizer for every kilo or 1000gr of finished ice cream. More than 5gr will result in a very drippy final result. Otherwise this product is an AAA++++ all the way. Will purchase this product again but I image it will last a long time.

Great product so far. Have used 2-3 grams (a little less than 1/8 teaspoon or up to 1/4 teaspoon if needed) per approximate liter of ice cream and the texture turns out great. I mix it in with the sugar before adding it to the milk or cream and heating it for the custard base. If you find the end product still too icey and your base was chilled overnight before churning, add a little more next time. And keep doing so until you're satisfied with the end product. If there is no yolks in your recipe, you will need more than 2-3 grams. I have used Xanthan gum prior to this and this mixture is evidently more useful as the mix has several ingredients which each have the reasons. Definitely a must for those looking to make their homemade ice cream superior in quality.

Works very well in my ice cream recipes--definitely makes a difference.