Perfect Gelato [Gelato Stabilizer] Vegan OU Kosher Certified - 50g/2oz (stabilizes and prevents crystal formation in gelato recipes)

I love this product, at first I was skeptical cause there was no reviews besides a negative one but it works great for me! I just made whole milk ice cream without a ice cream machine and it is really creamy. I didn’t use the soy lecithin as they suggest and it came out good already, so I don’t see why spend more money on that specifically. I would recommend people to use this if they wanna make home-made ice-cream.

Justo lo que necesitaba para hacer de mis helados artesanales un experiencia inigualable, aporta ese toque que lo hace diferente… me encantaaasa

I made a batch of a basic vanilla gelato. It wasn’t until I was ready to add the hot milk to the beaten egg yolks that I realized that I should find out exactly how to add the powder. I was able to find directions in one of the Amazon reviews and found out that the stuff is not very soluble and that it needed to be incorporated into the hot milk. I panicked and added a teaspoon of powder to the milk (the review I read said to add 1/2 teaspoon) but I figured if a little is good a more is better. Unfortunately I should have slowly added the milk to the powder. The result was that I wound up with some gummy lumps in the ice cream. It made for a thicker custard. When the gelato was finished churning it came out of the churn elastic like taffy which was rather strange and not melting as much as I am used to. After finishing freezing it has a nice smooth texture except for the lumps and is not hardening up like it does without adding this product. Overall I think my first batch is a success but it would be nice if the package had directions on how much to use and how to incorporate it into the mix.

Vanila Vitamix Gelato recipe:Dissolve 1/2 tsp Perfect Gelato in 1 cup of very warm milk. (Start with just a little milk)Set aside until mixture thickens--about half an hour.Add 1/4 cup sugar, 1 cup heavy cream, and 1 teaspoon vanilla (I use a good quality paste)Reserve 1/2 cup. Freeze the rest in shallow ice-cube tray.Add frozen cubes and reserved liquid mixture into Vitamix. Turn on low and increase speed. Add more milk if needed. Takes less than a minute to create delicious ice-cream!Days later, my leftovers in the freezer did not form ice crystals.I plan to experiment and increase the Perfect Gelato... to maybe 3/4 teaspoon.

I tried this 3 times, and each time it gave me indigestion. I purchased it to make gelato in my new ice cream maker. It gave good results. But sadly it doesn't agree with me.

I've been experimenting with non-dairy ice creams which often turn out icy. The tiniest pinch added to the sugar makes the smoothest end product. Remember this is for recipes with a cooking stage, it has to hit 180 F to hydrate properly.

This product gave my gelato a slimy texture.

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.