Super Neutrose: Ice Cream Stabilizers
Hello, a friend of mine who lived in Paris swore by the use of super neutrose for her ice creams and sorbets. I am looking into this now for a new ice cream recipe, but I can't seem to find it here in the US. It looks to be a European product. Do you have any recommendations or good substitutions? Does it also contain any animal product as some gelatins do?