Perfect Ice Cream [Ice Cream Stabilizer] Vegan OU Kosher Certified - 400g/14oz (stabilizes and prevents crystal formation in ice cream recipes)

Don't overdo it! Used carefully, this product lends excellent texture and mouth feel to ice cream.I also use it to prevent separation and to improve the mouth feel of homemade kefir. One teaspoon per liter. Precise measurement is less important here, though you still need to run the mix through a good blender to get the powder to dissolve.

One star due to it not providing directions on how to use.

Creamy not icy tastes great

I am new to using Stabilizers to up the quality of what I love creating. I will say this much....a little goes a VERY long way, and I can't believe the percentages I read for this product as well as the others, such as Cremodan. Perhaps I am ultra sensitive, but rather than .5%, I used .2% on a 1000 g. batch of my base. Believe it or not, next time I will go rogue and use .1%. I believe in stabilizers absolutely....but just enough to keep a product creamy. Even a smidgen too much creates a cottony chewy mess for me. My suggestion is to find your own personal sweet spot, versus the large amount that is on the package directions.

I searched for 'Salep: ground orchid root'. This item came up in my search. My fault...I didn't read ingredients carefully enough and ordered it. Now I cannot return it. Be sure this is what you want. It is NOT Salep.

I have tried using this “Perfect Icecream” and it created a horrible texture. There are not any recipes for a plain vanilla Icecream using this product or any Q & As.