Experimenting with new PCM additives

[@pearlrival3124]

can you give a specific recipe for the previous recipe for time and temperature? i could never get it to freeze at 65F.

[@NHiLExtra]

The recipe in the previous video should work. The main cause of failure to freeze is adding too much water. If done properly the mix should thicken to milkshake consistency in a refrigerator

[@wobblysauce]

Yep, the last video recipe worked well.