I love making homemade ice cream for my kids. One thing about homemade ice cream vs the stuff at the store is that there's a noticeable difference in creaminess and ability to last in the freezer. that's where the methylcellulose poweder comes in. This stuff worked great in stopping ice crystals from forming on the ice cream and made a noticeable difference in its creaminess. You need to add it to water and let it sit in the refrigerator for several hours before using it, then I do a quick immersion blender spin to make sure it's all mixed together, then heat it up to 150* to get it activated, and then cool it down again. Once thats done, you add it to your ice cream maker and it's good to go! It worked great, my kids were really excited to have "store" ice cream rather than "snowy" ice cream, and the big bottle makes sure that we'll be able to make plenty of batches without worrying about running low.
Methylcellulose Powder
