I recently purchased some commercial ice cream stabilizer called Avacream made by Avalon Chemixals, Inc. The ingredients are guar gum, monounsaturated dyglycerides and carrageenan. I bought this mainly as a curiosity as I wanted to experience the effect it has on home made ice cream. My freezer is a Cuisinart ICE100, and has a built-in compressor. I used the stabilizer for the first time this week when making some salted caramel ice cream. I used 3 grams for a recipe that makes about a quart. The resulting ice cream had a different texture than usual, it was creamier but almost too much so. It also seemed to me that it melted faster than ice cream made without it. I am not sure if I used the correct amount - I am making a vanilla bean ice cream next and will try 2 grams of the stabilizer. Does anyone else use an ice cream stabilizer? If so, what has been your experience using it?
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I recently purchased some commercial ice cream stabilizer called Avacream made by Avalon Chemixals, Inc. The ingredients are guar gum, monounsaturated dyglycerides and carrageenan. I bought this mainly as a curiosity as I wanted to experience the effect it has on home made ice cream. My freezer is a Cuisinart ICE100, and has a built-in compressor. I used it for the first time this week when making some salted caramel ice cream. I used 3 grams for a recipe that makes about a quart. The resulting ice cream had a different texture than usual, it was creamier but almost too much so. It also seemed to me that it melted faster than ice cream made without it. I am not sure if I used the correct amount - I am making a vanilla bean ice cream next and will try 2 grams of the stabilizer. Does anyone else use an ice cream stabilizer? If so, what has been your experience using it?
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