M Kathleen Meisinger
Region: US
Monday 06 July 2026 14:26:35 GMT
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ajoshdeleon :
Also to add that some stabilizers are heat activated and some are water activated! Also, most gums are derived from plants and nothing to be afraid of. The product yields a much better result imo
2026-07-06 22:39:43
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al.hay.se.vaa :
What about using fresh milled flour to help with crystallization?
2026-07-23 21:53:39
1
Dani :
I kinda miss that about ice cream. when we would churn our own ice cream way back in the day and there’d be a little crystals in it. I liked that texture.
2026-07-06 22:31:47
4
PixelPusher :
once I discovered tara gum i stopped worrying about this.
2026-07-07 16:43:28
2
Domi ࣪ ݁⟡˖ ࣪𖦹 ݁⋆˖࣪ :
even though I use egg yolks, I like using perfect gelato and adding my own dextrose, best texture ever omg. modernist pantry is so good.
2026-07-07 05:28:07
6
Freya Nova :
I used xantham gum in my ice cream base with strawberries and it was icy🥺
2026-07-08 23:53:00
1
mónikanéni :
Have you discussed frozen yogurt? Sometimes I have too much yogurt. Need to use it up. Tips I found online were wrong 😑. You are shocked, I know 😝
2026-07-06 20:51:04
2
eatapicklegirl :
are there any alternatives you’d recommend? could gelatin work? i ask because i have crohn’s disease so i avoid most stabilizers because they cause symptoms for me 🥲
2026-07-20 16:09:22
1
☆ Ashley | COOKIE DECORATING ☆ :
I can’t lie, I don’t mind a crispy ice cream sometimes
2026-07-06 19:11:52
1
Antwan Spearman :
finally something I can make from your page 😂😂😂😂😂 baking is my wife's thing but ice-cream this my lane right here!
2026-07-06 20:14:17
5
Maddatat :
Opinion on trimoline?
2026-07-07 03:44:54
1
CinNJ :
Oh I like this ice cream rabbit hole! 💕
2026-07-06 16:13:36
11
LaBrooklynJota :
What i hate about making ice cream is at home is when you freeze it over night its rock hard the next day.
2026-07-06 14:42:26
2
JSII :
if you’re ever in omaha nebraska (maybe just in the summer) you should try the cucumber ice cream at graleys!
2026-07-06 20:38:51
1
dannyvasquezrodriguez :
carragenan is seaweed. cannot look passed that.
2026-07-07 07:07:21
1
Internet Stranger :
Would you be willing to re-share your personal story/background? I was telling my partner about you inspiring me because you (IIRC) went to pastry school later in life, but I couldn’t remember all of the details. 😊
2026-07-07 01:42:39
1
Genevieve :
What do you recommend for making no churn ice cream at home?
2026-07-07 01:19:50
1
Paradise Valley Sweets :
This is amazing! Thank you. Do you know of any sugar free ice cream recipes? I have soooo many customers ask for sugar free ice cream
2026-07-06 19:43:11
2
Mariby :
Thank you!!! I just started using my kitchen aid ice cream attachment and was wondering how to get it smooth. My oreo one was like icey but my biscoff was perfectly smooth. This makes a lot of sense!
2026-07-06 14:35:57
2
Sharry_Ahmed :
Xanthan gum is key
2026-07-09 15:37:54
2
user6186331915477 :
🥰🥰🥰
2026-07-25 16:54:57
1
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