Comments on: Stabilizer Experiment

By: icecreamcalc

icecreamcalc — Wed, 18 Feb 2026 13:01:19 +0000

In reply to Carsten. These tests are done in a Musso Stella 5030. I now use a Gelita Big Junior (https://www.gelitask.com/en/product/2/bigbig-jr/)

By: Carsten

Carsten — Tue, 17 Feb 2026 23:32:07 +0000

Hi Patrik, great website, I just found it today. What type of machine do you use for the testing? Because these are small batches and the regular comercial freezer is to big for test samples usually. Because besides my Corema machines I’m looking now for a smaller machine for recipe testings. I thought of a Corema Gamma 200. But I guess still to big for samples, as far as I know 2,5L at least per batch. But I wouldn’t use a household version that’s for sure, they got often pure mixers. Thanks in advance for an advice. Carsten Germany

By: icecreamcalc

icecreamcalc — Mon, 29 Apr 2024 10:48:24 +0000

In reply to Willem. No I haven't. I think you can find a lot of research comparing no-ageing with 4hrs and 24hrs. I can't remember seeing studies for very long ageing though. Please let me know if you find anything.

By: Willem

Willem — Mon, 29 Apr 2024 06:51:03 +0000

Nice visuals and data collection..

However have you had any experiments on the ageing time to the extreme?
For instance days, weeks, or even months? I would like to know if such duration would matter or even detrimental to the mixture..

By: icecreamcalc

icecreamcalc — Fri, 15 Sep 2023 11:18:50 +0000

In reply to ferry. You can check with Chiara. https://thecraftsycat.com/courses/

By: ferry

ferry — Thu, 14 Sep 2023 02:24:24 +0000

any suggestion the course i can join, with good quality learning and result of gelato? i want to take online course.thank you

By: icecreamcalc

icecreamcalc — Thu, 07 Sep 2023 07:23:26 +0000

In reply to ferry. You don't need different stabilizers, you can use the neutro you are using now. How hard or soft your gelato is does not really depend on the stabilizers. I suggest you take a Gelato course, they will teach you how to work with bases. I don't use a base but balances every flavor individually. You can read the post on ice cream hardness for more info. https://icecreamcalc.com/2021/05/31/ice-cream-hardness/

By: ferry

ferry — Wed, 06 Sep 2023 01:54:36 +0000

hello, i have small gelato shop at indonesia. actually im not satisfied with the structure of my gelato, some of them are very soft. and some hard. and the sorbet , some icy.

any suggestion for me to make white base? so what i need to do is just add various pasta. because it’s seem impossible if i have to make many flavors with dufferent stabilizer.

for your info i use neutro right now. thanks sir.

By: Corinna

Corinna — Mon, 15 Aug 2022 08:05:28 +0000

In reply to Corinna. Oh, I can totally relate to the cold feeling of ice cream with Dextrose, it tastes colder to me, too, but in a good way. It leaves no odd feeling or after taste. Thanks for your quick reply.

By: icecreamcalc

icecreamcalc — Mon, 15 Aug 2022 08:03:26 +0000

In reply to Corinna. All stabilizers should be mixed withe the sugars before adding. Best is to use a stick blender or whisk vigorously to avoid lumps. I have not heard LBG causing any such reactions. Some say Dextrose can give you a cold sensation but I haven't noticed that either.