Ice Cream Stabilizer I30, 70g

Usage is 0.5% (5g) per 1 kg

Blend together with dry ingredients or create a slurry using some of the base liquid.

Once dissolved, blend into the remaining base and thoroughly agitate.

Ice cream base should be heated to 82 degrees C.(180 degrees F) to pasteurize.

Refrigerate for 4 -12 hours for best results and freeze.