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

Great if you want gelateria / ice cream without icey texture

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

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.