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WTF – The Secret of Ice Cream Stabilizers
Grit is great in a TV series, but terrible in your frozen treats. Learn the secret ingredient to silky ice cream, smooth sorbet, and genuinely perfect gelato.
Featured Ingredients
Perfect Ice Cream
Perfect Sorbet
Perfect Gelato
Comments (4)
September 6, 2018 4:50 pm
Hi MP,
I tried to “Ask a Chef” but my question did not register. My packet of Perfect Gelato came today but contains no guidelines for its use! Please get back to me with the range/amounts of PG to utilize with, for instance, a vanilla gelato base. And if that range is expressed in percentage of weight, please specify WHICH weight, i.e., total weight of all ingredients, or just of solids (or liquids). Thanks very much.
September 17, 2018 11:48 am
Hi Anne, Perfect Gelato® is water soluble at 180F and used in small amounts, typically 0.13 – 0.25% of recipe weight. For additional emulsification and finished product functionality, add soy lecithin at a usage level of 0.06-0.10%.
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