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Gelato fans: Anyone used "neutral stabilizer" yet?

Carb Lover | Sep 14, 200504:20 PM

While foodies everywhere love to bash the Food Network and its caricatures, I will admit, that's the station I probably watch the most. I pick up useful bits here and there. For instance, I came across a gelato recipe a while ago by Tyler Florence on the website that called for "neutral stabilizer." The user comments listed a source for this mysterious powder (see link). I had forgotten all about it til last night when I was watching the "it" girl of FoodTV, Ms. Rachael Ray (whose eye make-up could be kicked down a notch or two). She was eating her way through Antigua and had an afternoon snack at a place called Seabreeze, a caffe and gelateria.

They quickly demonstrated how her pistachio gelato was made: if memory serves, sugar and a neutral stabilizer were mixed w/ cream (maybe milk too?); a liquid pistachio syrup imported from Italy was then added; it was then churned in their industrial gelato maker. No eggs. The linked website also seems to sell a range of syrup flavors, but they aren't cheap.

Well, I'm not on the verge of ordering since I'd rather use fresh purees that I develop; however, I'm very curious about that neutral stabilizer. Have any homemade ice cream/gelato makers tried this product? As a side note, I'm assuming that most gelaterias use these flavor and stabilizing mixes but may vary their proportions, dairy, and fresh mix-ins...

Link: http://estore.icaffe.com/e_store.tpl?...

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