Ice cream stabiliser & improver is the secret to the perfect soft scoop. A mixture of agar agar and thickeners, this stabiliser is undetectable in flavour, but when incorporated into the ice cream mixture and frozen, it delays the ice crystal formation. This creates a thick and creamy texture with a velvety finish, which allows you to scoop with ease. It also delays melting and increases shelf life.

Read our guide on How to make ice cream for a more detailed explanation on using the stabiliser.

How to use: Dosage: 0.2 – 0.55 % (2 - 5.5 grams per 1kg of ice cream)

1. Dry blend stabiliser with sugar.
2. Dissolve dry blend into milk or water at 65°C
3. Add all the other powders and fats
4. Add flavouring and colour
5. Pasteurise and homogenise
6. Cool to 4°C
7. Whip and freeze
8. Store at -25°C

Additional Information: Works well with Dextrose and Milk Powder. This ice cream stabiliser can be used in all kinds of preparation with a fat content between 4 – 14 %. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Locust Bean Gum (E410), Fatty Acids (E471), Guar Gum (E412), Sodium Alginate (E401), Agar Agar (E406).

Allergy Advice: For allergens see ingredients listed in bold.

Storage: Dark, dry and cool conditions. Use within 6 months of opening.