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.
Hello,
Thanks for the amazing work, both on the blog and on the icecreamcalc software.
Is there any difference in using liquid or powdered lecithin, are they interchangeable?
Thanks and yes they are.
Is there a substitute for the inulin?
It is too expensive to warrant purchasing.
You can use another fiber or maltodextrin or use the calculator to adjust the recipe without Inulin.
I don’t use Inulin that much anymore except in sorbet recipes.
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.