Perfect Gelato [Gelato Stabilizer] ☮ Vegan ✡ OU Kosher Certified - 400g/14oz (stabilizes and prevents crystal formation in gelato recipes)

I used this and am 100% satisfied with the texture, thickness, and elasticity of the finished gelato. There was also no trace of ice crystals. The result was nearly perfect gelato. In gelato making, just as in ice cream making, neutro (as it is called in Italy), or simply a stabilizing base, is one of the critical ingredients. This blend contains guar gum, which binds water, increases viscosity, and improves smoothness. It also contains locust bean gum, a classic gelato stabilizer that excels at controlling ice crystal formation and improving body. In addition, it includes carrageenan, which helps stabilize dairy proteins and enhances texture. Finally, it contains sucrose, which is often used as a carrier so that very small amounts of the gums can be measured accurately. This neutro should be used at approximately 0.15% to 0.20% of the total base recipe. So, get out your metric scale and measuring spoons. I used exactly 2 grams for approximately 1.2 kilogram of gelato base. I could not be happier with the result.

Game changer for home gelato! Using the right amount will change your gelato. Highly recommend! I will buy it again

This is a really good stabilizer for gelato with a good final texture. You don't need to use much to get a good consistency. I use about 3 g per 2 liters of ice cream in my recipes (then adjust, as necessary, depending on the fat content).

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.

Great if you want gelateria / ice cream without icey texture

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.

Update: After trying different recipes, and adding a scant 3/8 teaspoon to 2.2-pounds batch of gelato, I can say that I don't like the texture that this product conferes to gelato. It turns into a creamy gummy texture, hard to melt. Gelato should be balanced: rich yet light, melt in your mouth and leave only the good flavors to linger. Also, I always feel bloated after eating gelato made with this product. It's not what I was looking for, unfortunately. *** I was looking for locust bean gum and stumbled upon this product. I am experimenting with it, and wish it had better directions on the package. However, on the Modernist Pantry website and their YouTube channel there is a video that clearly explains how to use this product. There is also a recipe in which the weight is translated into teaspoons (4 grams = 1 1/8 teaspoons). With a little math you can measure Perfect Gelato without buying a milligram scale. Hope this helps.

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