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When it comes to making bubble gum ice cream, I bought LorAnn flavoring. Most recipes say to use 1 dram, along with the other ingredients. However, this is 'Super-Strength' as it says on the bottle.
Does anyone have any experience on how to ascertain how much to put in, compared to all the other ingredients when making ice cream? I can't find any instructions on how much on LorAnn's site.
I wish I could help you, and I've made lots of ice cream over the years - chocolate, chocolate brownie, vanilla, French vanilla, strawberry, strawberry cheesecake, peach, maple pecan, hazelnut - the list goes on and on - but I only used natural ingredients. I am unfamiliar with chemical-based ice cream preparation. Hope someone else has used these types of artificial flavorings and can help you with this question. Have you asked the store where you purchased your flavor liquid, or checked the manufacturer's webpage?
Usually I use natural flavors but gum sticks to everything and all the pots and bowls, if I try using natural gum, so I opted for extract flavoring.
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