I got this Perfect Ice Cream a while back. Love modernist pantry and all of their products. However, I can’t seem to find a good recipe template that uses it. The recommendation on their blog resulted in a VERY gummy mess. Has anyone here used this before and have any advice?
by John____S0615
4 Comments
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Use less, 3-5g/1000g.
Stabilizers are hard- I use uno and it’s more of a 1g/1000g thing- though I often find myself using .5 g. In hello my name is ice cream Diana Cree diffusers 3g/1000g- but notes that you should follow the stabilizers directions. I suggest trying the lowest amount and then working your way up- there’s nothing worse than weird slimy ice cream1 except maybe horrible icy ice cream because it’s going through too many defrost cycles.
A heads up- if this is for home use, and you’re going to eat the ice cream immediately- you don’t really need stabilizers. They mostly exist to keep the ice cream tasty and with good texture over a longer term period.
You do realize this is 2-2.5 times as expensive as the contained ingredients?
Also, what *is* the recommendation on their blog?