I am making ice cream and completely spaced adding the stabilizer (I normally use powdered ice cream stabilizer rather than cornstarch etc.) Is there any way to fix it?? Or am I totally up a creek?
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Lindsay-Jean is a Contributing Writer & Editor at Food52.
Ah, Mei, I'm so sorry you didn't get an answer to this in time! What did you end up doing?
HalfPint is a trusted home cook.
Sorry this late. I think the ice cream will be fine. Might no hold as long but if you eat it quickly, should be ok. Most of the ice cream I make have no stabilizers or even cornstarch, so I can attest to the ice cream being perfectly fine.
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Well played. You deserve a cookie.
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