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I'm messing around a bit with my new ice cream maker (self freezing) in the hope I can prevent ice crystals from forming over time.
Does anyone have experience with using Locust Bean Gum as a stabilizer? Read several articles about how its supposedly great for keeping your ice creamy and good tasting over time.
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>>8434848
All you need is rock salt and ice unless you simply cant pay attention to the consistency. It's not a fucking crock pot...you don't just flip that shit on for 8 hours and hope everything turns out okay you lazy fuck.
Watch what you cook.
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>>8434871
Completely unnecessary hostility.
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>>8434879
Feels good man.
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>Not using liquid nitrogen
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>>8434848
https://www.amazon.com/Cuisine-Tech-Cremodan-Cream-Stabilizer/dp/B00348H34G/ref=sr_1_1_a_it?ie=UTF8&qid=1483650797&sr=8-1&keywords=cremodan
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>>8435164
didn't mean to submit without any other text
I use this and it works out great, I make sugar free ice cream with it, I use 4 grams per quart of ice cream I make with it which is about a tsp worth, sprinkle it in while whisking or if you've got a blender that works best so you don't get clumps then to activate the gums heat your mixture to 180F/82C
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