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i have just got my hand on some cremodan ice cream/sorbet stabiliser for the first time, i have read about the product and also read recipes which uses it so i thoght i would give it a go and see if its any good.  Usually for an ice cream i would use egg yolks or pectin to stabilise it and for sorbets i have used pectin and also gelatin.


Just wondered if anyone has any tips they have picked up from using cremodan and also any ratios used?