Ginger Ice Cream
Nice smooth ginger taste that is not too spicy.
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Milk | 440.0 | 43.91 |
| Cream | 315.0 | 31.44 |
| Skim milk powder | 65.0 | 6.49 |
| Egg yolk | 40.0 | 3.99 |
| Stabilizer | 2.0 | 0.20 |
| Sucrose | 60.0 | 5.99 |
| Dextrose | 80.0 | 7.98 |
| Stem ginger in syrup | 100 |
Instructions
I used a 225g jar of stem ginger in syrup. Using all the syrup and 100g of the ginger.
Mix the dry ingredients.
Add the milk, cream, egg yolks and the syrup from the candied ginger to a pan.
Whisk in the dry ingredients.
Slowly heat to 83C (181F)
Transfer to ziplock bag and cool in water or ice water.
Chop up the ginger into smaller pieces and add to the mix.
Age in fridge for at least 4 hours.
Run in ice cream machine.
Data
| Name | Amount |
|---|---|
| Weight | 1002.0 g |
| Final weight | 1002.0 g |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Butter fat | 14.0 % |
| Other fat | 1.1 % |
| Total fat | 15.0 % |
| Sugar | 13.3 % |
| POD | 126.1 |
| MSNF | 11.8 % |
| Other solids | 0.9 % |
| TSNF | 26.0 % |
| Total solids | 41.1 % |
| Water | 58.9 % |
| Stabilizers | 0.20 % |
| Stabilizers/Water | 0.34 % |
| Egg yolks | 4.0 % |
| Egg yolk lecithin | 0.4 % |
| PAC se | 276.0 |
| PAC salt | 0.0 |
| PAC alcohol | 0.0 |
| PAC total | 276.0 |
| PAC normalized | 468.3 |
| FP SE | -2.9 C, 26.8 F |
| FP MSNF | -0.5 C, 31.1 F |
| FP Salt | 0.0 C, 32.0 F |
| FP Alcohol | 0.0 C, 32.0 F |
| Freezing point | -3.4 C, 25.9 F |
| Frozen water @-14.0 C, 6.8 F | 70.9 % |
| Temp at 65% | -11.4 C, 11.5 F |
| Temp at 70% | -13.5 C, 7.6 F |
| Temp at 75% | -16.4 C, 2.5 F |