Avacream Ice Cream Stabilizer Mix (8 oz)

This works very well for stabilizing ice cream so it has the right mouthfeel (smooth instead of icy); it also helps the ice cream firm up after churning without getting larger ice crystals due to the slow freezing of a home freezer. A little bit goes a long way, though! You’ll definitely want to have a sensitive kitchen scale that updates quickly so that you can accurately measure the amount you incorporate into your ice cream base. When you get the amount right, you’ll get a perfectly textured batch of ice cream; however, if you get it wrong, you’ll end up with gummy ice cream. I recommend this stabilizer. According to the date on the package, it’ll last until 11/2022...and at <= 3 grams/about half a teaspoon for a 1.0-1.5 quart batch of ice cream, you’ll have to make more than 70 batches of ice cream in a two-year span. Challenge accepted :-D

Received a Cuisinart 2qt ice cream maker as a Christmas gift .Thought I would never be able to make ice cream like I have been buying my whole lifewas I wrong.Did a lot of research right here on Amazon before trying to make my own. I learned about something called a stabilizer from others who left reviews, said to add to your mixture to prevent icing and to make your ice cream creamy and smooth.So I brought a bag of Avacream. I made the best ice cream the first time using 3/4 tsp was so nervous thinking it was going to be a flop. I will give Avacream a 5 stars and myself a pat on the back,cause my ice cream was delicious, creamy smooth and so good.

I’ve been making homemade ice cream for years and I added just 1/2 teaspoon of this to my usual recipe and it came out so much better than usual. A little goes a long way but the results are very impressive.

I love Avacream and have been using it since 2023. I also have recommended it to members in all my ice cream groups (thousands of ice cream makers). Unfortunately, I'm not finding the single bags, but instead these 6 lb boxes at a ridiculously high cost. I'm not going to be forced into buying bulk. I don't have the space, nor will I pay the higher price risking an ingredient going stale. So, I'm requesting the return of single bags to keep Avacream affordable. Until then, I will find an alternative and share my new substitute with all my friends in my ice cream groups and once we switch from Avacream, it will forever be left behind because published recipes will need to be revised and reposted, costing time and in some cases, money! Please restock the single bags, asap!!

This feels like a lifetime supply of this stabilizer! I use about 1/4tsp per pint of ice cream, so this 4oz bag is gonna last me for about 1,000 pints. I actually don't know that, but that's what it feels like. The ice cream does seem to be softer when I use the Avacream, and I'd definitely recommend making sure that it is well distributed with the sugar before mixing in other things or else you'll get clumps.

PERFECT!!!! This stabilizer is wonderful I leave my ice cream, soft. Creamy with a creamy texture in my mouth as I had never tried it I did it in small potions I put 600 gr of water, 170 gr of whole milk powder, 70 gr of sugar, 30 gr of Dextrose, 1 gr of soy lecithin and 2 grams of Avacream. I got a delicious ice cream which I always heat my mixes, I would buy it 5 stars for this product

I've used this a few times now and have got the quantity adjusted to 1/2 teaspoon for a 1-1/2 qts ice cream recipe. Just enough to give it a creamy mouth feel and a bit of texture. I mix it into the dry ingredients (sugar, powdered milk) with a few turns of a whisk then room temperature 1 cup of milk and mix it with a stick blender to dissolve the mixture before I add the rest of the cold milk and cream. Best to refrigerate overnight then put it in your maker. Works really well and tastes as good as the best premium ice cream.

Honestly, gelatin works better for my keto ice cream. I bought this hoping it would keep the ice cream soft and creamier. Maybe sugar reacts with it differently than monk fruit.🤷. Won't buy again.

As a homemade ice cream guy for a couple years now, I've always kept my mixes down to as simple as I can - cream, sugar or honey (both of which I use less and less each time), sometimes doing a custard-based ice cream if I have the time. While any mixture produces tasty results for immediate consumption, storage of any type of mixture has always resulted in an ice cream that gets crystals or just lacks general smoothness. Like many who make a lot of ice cream, I finally caved and looked for an additive that smooths out my ice cream. You come to realize there isn't a single ice cream out there (Ben and Jerry's, Hagen Daz, Bryers) that doesn't use a stabilizer. It's just impossible for an ice cream you intend to store. After three batches of ice cream of various types of mix (just 35% heavy cream, cream with reduced fat, and custard mix) I can tell you the Avacream works. I did some research on exactly what is in the product, and I'm confident that there is nothing harmful. Especially for the carrageenan it contains, you will find various articles questioning its effects, but none seem to come from hard and fast evidence. Also, the quantity needed for your ice cream making is very small (I use about a third of a teaspoon for 3 cups of liquid). If you put a bit on your tongue you can see the effects it has on congealing liquids. I am much more concerned about sugar to my health than this additive, which is one reason why I make my own - to keep the sugar down. Quitting ice cream entirely is not an option, as you ice cream lovers know. The ice cream we eat right from the cylinder (I have a Cuisinart) has a creamier, smooth consistency, and the ice cream I need to store in the freezer lasts far longer without any crystallization. Nice an smooth and satisfying. A single bag should last you for quite some time as very little is needed per household batch.

This has entirely changed my homemade ice cream program. Follow the directions carefully and be amazed at the end results. So very little is required to make an excellent batch of ice cream. You must use precise measuring/weighing of this product. Typical dosage for me is 1-2 grams only, so be sure to have a scale which will measure to that accuracy. Must be heated to activate.

Got this ice cream stabilizer because I did not want to add any eggs to ice cream as I tend to smell eggs from miles away even the fresh ones. This ingredient has made making ice cream so much simpler and the results have always been amazing and professional looking and tasting. One must keep in mind that only 5grammes are needed of this stabilizer for every kilo or 1000gr of finished ice cream. More than 5gr will result in a very drippy final result. Otherwise this product is an AAA++++ all the way. Will purchase this product again but I image it will last a long time.

Great product so far. Have used 2-3 grams (a little less than 1/8 teaspoon or up to 1/4 teaspoon if needed) per approximate liter of ice cream and the texture turns out great. I mix it in with the sugar before adding it to the milk or cream and heating it for the custard base. If you find the end product still too icey and your base was chilled overnight before churning, add a little more next time. And keep doing so until you're satisfied with the end product. If there is no yolks in your recipe, you will need more than 2-3 grams. I have used Xanthan gum prior to this and this mixture is evidently more useful as the mix has several ingredients which each have the reasons. Definitely a must for those looking to make their homemade ice cream superior in quality.

Works very well in my ice cream recipes--definitely makes a difference.