Chocolate Ice Cream
The relative sweetness is quite high to set off the bitterness of the chocolate.
Dextrose to suppress the freezing point and compensate for the hardening fat in the chocolate.
A little salt to suppress freezing point and counter the bitterness of the cacao.
Skim milk powder to increase the MSNF.
Ingredients
Milk 3% 450g
Cream 40% 180g
Skim milk powder 20g
Sugar 80g
Dextrose 110g
Dark chocolate 60% 135g
Cacao powder 21% 20g
Salt 3g
Stabilizer 2g
Instructions
In a separate bowl melt the chocolate with the cacao powder and salt.
Mix sugar, dextrose, skim milk powder and stabilizer.
Heat the milk and cream until almost boiling.
Whisk in the dry ingredients and simmer for two minutes.
Combine the base and the chocolate by adding the base gradually to the chocolate whisking to a smooth consistency.
Transfer to a ziplock bag and chill in cold water or ice water.
Refrigerate overnight.
Run in ice cream machine.
Data
| Weight | 1000.0 g | |
| Final weight | 960.0 g | |
| Evaporation | 40.0 g | |
| Evaporation % | 4.0 % | |
| Butter fat | 8.9 % | 10-15 % |
| Other fat | 5.8 % | |
| Total fat | 14.7 % | 12-20 % |
| Sugar | 24.5 % | 11-20 % |
| POD | 226 | Relative sweetness |
| MSNF | 7.1 % | 7-12 % Milk Solids Not Fat |
| Other solids | 4.9 % | |
| TSNF | 36.9 % | 20-30 % Total Solids Not Fat |
| Total solids | 51.6 % | 37-55 % |
| Water | 48.4 % | 45-63 % |
| Stabilizers | 0.21 % | |
| Stabilizers/Water | 0.43 % | |
| Egg yolks | 0.0 % | |
| Egg yolk lecithin | 0.0 % | |
| PAC se | 258.5 | Freezing point depression from sugars |
| PAC salt | 3.1 | Freezing point depression from salts |
| PAC alcohol | 0 | Freezing point depression from alcohol |
| PAC total | 261.6 | Total freezing point depression |
| PAC normalized | 533.7 | Normalized freezing point depression |
| FP SE | -3.4 C | 25.9 F |
| FP MSNF | -0.3 C | 31.4 F |
| FP Salt | -0.4 C | 31.3 F |
| FP Alcohol | 0.0 C | 32 F |
| Freezing point | -4.1 C | 24.5 F |
| Frozen water @-14 C 6.8 F | 65.4 % | 70-75 % |
Good morning. I made this recipe down to the letter, the only modification being an increase to 1500g. Prior to making it, I entered the recipe into ICC, to make increasing the volume easy, and I noticed that according to ICC this recipe would come out quite soft, possible due to the large quantity of dextrose.
Sure enough, the recipe came out far too soft – and now I am trying to figure out how to save it, given that it has a lot of expensive ingredients in it. I think my strategy will be to add some more milk, maybe a little cream, and cocoa to keep the flavor somewhat intact.
I noticed this recipe has no emulsifier – would it be a mistake to add some lecithin to the mix as well?
Yes you should add some lecithin.
This is a quite old recipe and it might need some revising.
Could you let me know what stabilizer you recommend please?
I use this one
https://www.kitchenlab.se/p/ice-cream-stabiliser-100g/
You can use any commercial stabilizer or make your own.
This is a good link if you want to make your own:
https://under-belly.org/ice-cream-stabilizers/