Stracciatella Ice Cream
This is a no-cook recipe with a vanilla base and melted chocolate flecks.
Skim milk powder to increase the MSNF and total solids.
Dextrose to suppress the freezing point.
Guar gum as stabilizer, hydrates cold.
Coconut oil to make the chocolate less hard.
Recipe
Base
Cream 40% 400g
Milk 3% 300g
Skim milk powder 50g
Sugar 150g
Dextrose 50g
Egg yolks 4 (80g)
Guar gum 0.5g
Vanilla extract or paste 1 tsp (5g)
Chocolate
Dark chocolate 70% 100g
Neutral coconut oil 1 tbsp (15g)
Instructions
Mix all dry ingredients in a bowl and mix well.
Pour the cream, milk and vanilla in a blender.
Run on slow and add the dry ingredients.
Blend on high for 30 seconds.
Add the egg yolks and blend a short time to incorporate.
Run in ice cream machine.
While churning melt the chocolate with the coconut oil.
When almost done churning drizzle in chocolate.
Transfer to a container and freeze.
Data
| Weight | 1035.5 g | |
| Final weight | 1035.5 g | |
| Evaporation | 0.0 g | |
| Evaporation % | 0.0 % | |
| Butter fat | 16.4 % | 10-15 % |
| Other fat | 2.1 % | |
| Total fat | 18.5 % | 12-20 % |
| Sugar | 18.9 % | 11-20 % |
| POD | 186.8 | Relative sweetness |
| MSNF | 9.3 % | 7-12 % Milk Solids Not Fat |
| Other solids | 1.4 % | |
| TSNF | 29.6 % | 20-30 % Total Solids Not Fat |
| Total solids | 48.2 % | 37-55 % |
| Water | 51.8 % | 45-63 % |
| Stabilizers | 0.05 % | |
| Stabilizers/Water | 0.09 % | |
| Egg yolks | 7.7 % | |
| Egg yolk lecithin | 0.7 % | |
| PAC se | 287.3 | Freezing point depression from sugars |
| PAC salt | 0 | Freezing point depression from salts |
| PAC alcohol | 1.7 | Freezing point depression from alcohol |
| PAC total | 289 | Total freezing point depression |
| PAC normalized | 554.7 | Normalized freezing point depression |
| FP SE | -3.5 C | 25.7 F |
| FP MSNF | -0.4 C | 31.28 F |
| FP Salt | 0.0 C | 32 F |
| FP Alcohol | -0.1 C | 31.82 F |
| Freezing point | -4.1 C | 24.62 F |
| Frozen water @-14 C (6.8 F) | 65.6 % | 70-75 % |
| Temp at 65% | -13.7 C | 65 % frozen water (7.34 F) |
| Temp at 70% | -16.2 C | 70 % frozen water (2.84 F) |
| Temp at 75% | -19.4 C | 75 % frozen water (-2.92 F) |
Absolutely fabulous, I use this receipt all the time. Very good