Technical
ingredients
Dextrose, glucose, stabilisers and inulin: what makes the formula work and is not on the supermarket shelf.
Frequently asked questions
Why won't supermarket ones do?
Because they have no spec sheet. Baking dextrose does not state its anti-freezing power and the “stabiliser” in a packet of custard mix is not an ice cream stabiliser in the formula.
How much stabiliser do I use?
By splitting it lengthwise, scraping out the seeds and letting the pod infuse in the hot milk for at least half an hour.
What is the inulin for?
It adds neither solids nor fat: it infuses and is removed. That is why in our reviews it sits apart, outside the table.
How are they stored?
In an airtight jar, dry and away from heat. They are hygroscopic powders: if they take in moisture they cake and are hard to weigh properly.
Learn to formulate
without mistakes
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