My No-Cook Base
I’ve been experimenting for a while to try to find the ultimate no-cook recipe. Sometimes you want ice cream straight away right? This recipe is the best yet!
It’s a no-egg recipe and uses Lecithin instead as an emulsifier.
This base is perfect for vanilla ice cream, just add 5 ml vanilla extract to the base.
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Milk (3%) | 450.0 | 43.85 |
| Cream (40%) | 350.0 | 34.10 |
| Skim milk powder | 40.0 | 3.90 |
| Sucrose | 120.0 | 11.69 |
| Dextrose | 40.0 | 3.90 |
| Inulin | 20.0 | 1.95 |
| Lecithin | 4.5 | 0.44 |
| Salt | 1.0 | 0.10 |
| Guar gum | 0.8 | 0.08 |
It has the following properties
- FAT 15%
- MSNF 9.4%
- Total solids 42.3%
- PAC 256 (Freezing point depression)
- POD 154 (Relative sweetness)
Notes on the ingredients
Milk and Cream
If you have different fat content for the milk and/or cream you can recalculate that in the software.
Skim milk powder
SMP adds milk solids (MSNF). SMP is great for controlling water and adds body to the ice cream.
Dextrose
I use a sugar blend of normal sugar (sucrose) and dextrose. I almost always use these two sugars, they give you great flexibility to control sweetness and freezing point depression.
Lecithin
I use lecithin as emulsifier instead of egg yolks. I add 4.5g lecithin which replaces 3 large egg yolks.
Guar gum
Guar gum hydrates cold and I choose this as my stabilizer. I have tried blending Guar gum and Xanthan gum but have not been super happy with that, the ice cream gets a slimy texture. Maybe I haven’t found the right blend. It’s important not to use too much as the ice cream will become chewy.
Inulin
Inulin is a dietary fiber that is found in many vegetables and fruits like onions and banana. It’s extracted from the root of chicory which contains 15-20% inulin. Inulin has great water controlling properties and when mixed with water or milk it creates a smooth fat-like texture. It has a low sweetness (10% of sucrose) and neutral flavor.
Instructions
As this is a no-cook recipe it’s super simple to prepare.
- Start your ice cream machine 10-15 minutes before to pre-freeze it.
- Measure and mix all dry ingredients in a bowl.
- The most important here is the Guar gum, use a scale that reads 0.01g. You need two scales when making ice cream, one for measuring small amounts like stabilizers and salt etc with a resolution of 0.01g. And one with a resolution of 1g that can weigh several Kgs for milk and cream etc.
- Make sure you mix all dry ingredients well before adding to the milk and cream. This reduces the risk of clumping and ensures the Guar gum will work properly.
- Add milk and cream to another bowl.
- Slowly add the dry ingredients while blending with a hand-held blender.
- Blend for one minute.
- (Optional, let the mix rest in the fridge for a couple of hours to rest and chill. Give it a quick blend before churning).
- Churn in your ice cream machine.
I am an ice cream hobbyist and my 8-year-old granddaughter demanded 8 ice cream flavors for her birthday party. As she had invited her entire class, I was faced with the prospect of using countless eggs and hours over a hot stove. THEN I found your no egg, no cook base! You saved my life and withing a short space of time I had 8 different flavors ready to be devoured by 20 ravenous 8 year olds.
Thank you so much. By the way, nothing remained after the party so it must have been good.
Yes, it’s the same brand i have. I found these, but haven’t tried them yet, if it can help you, the first one i have been in contact with the seller and the company, that produces it, they say it should be tasteless, the second one i maybe think is good, i think it is made for professionals, when i checke it out one the producers site: https://bagebixen.dk/product/soja-lecithin-118ml-lorann/?
gclid=CjwKCAjwn6GGBhADEiwAruUcKvsjwOzlZwNzAopEcoQDAdkJ9MRkVhMRobSEqAflDQdkMzgJO8a5vBoC6_gQAvD_BwE
https://www.gourmetoutlet.dk/products/sojalecithin-emulgator-in-pulverform-e322
Hi Patrik.
Can i aske which brand of Lecithin you are using ? . Because the one i have, taste of soy
I also use a Soy based lecithin from Special Ingredients Ltd. I have stopped using it as I think it has a too powerful taste.
I will be looking for some other brand.