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Vanilla Ice Cream

A standard custard based vanilla ice cream.


IngredientWeight (g)Amount (%)
Cream (40%)350.034.93
Milk (3%)350.034.93
Skim milk powder40.03.99
Egg yolk80.07.98
Vanilla pod 1g/pod1.00.10
If using milk/cream with different fat content you can recalculate here. Milk/Cream Calculator


Add all dry ingredients to a bowl and mix well.
Add milk and cream to a pot.
Whisk in the dry ingredients.
Split the vanilla pod and add seeds and pod to milk and cream.
Heat until almost boiling and set aside to rest and cool down a little.
Temper the egg yolks with the milk and cream and add back to pot.
Slowly heat to 83C (182F) stirring to avoid scorching and curdling.
Add mix and vanilla pod to a zip-lock bag and chill in ice water.
Age in fridge for at least 12 hours.
Run in ice cream machine.


Weight1002.0 g
Final weight961.9 g
Evaporation40.1 g
Evaporation %4.0 %
Butter fat15.7 %
Other fat2.2 %
Total fat17.9 %
Sugar18.5 %
MSNF9.2 %
Other solids1.6 %
TSNF29.3 %
Total solids47.2 %
Water52.8 %
Stabilizers0.10 %
Stabilizers/Water0.20 %
Egg yolks8.3 %
Egg yolk lecithin0.7 %
PAC se265.2
PAC salt0.0
PAC alcohol0.0
PAC total265.2
PAC normalized502.2
FP SE-3.2 C, 26.3 F
FP MSNF-0.4 C, 31.3 F
FP Salt0.0 C, 32.0 F
FP Alcohol0.0 C, 32.0 F
Freezing point-3.6 C, 25.6 F
Frozen water @-14.0 C, 6.8 F69.5 %
Temp at 65%-12.1 C, 10.3 F
Temp at 70%-14.3 C, 6.3 F
Temp at 75%-17.2 C, 1.0 F

9 thoughts on “Vanilla Ice Cream”

    1. The recipe would need to be changed if not using eggs.
      Use the calculator and remove the eggs, add lecithin instead.
      Then use the balance tool to recalculate.

  1. It came out very nice a little sweeter then what I would have liked. but texture and color and taste was perfect.
    Thank you

  2. The vanilla came out very good. A little maybe too sweet but color texture and freeze was excellent great to be a subscriber. The software allows me to formulate it the way I want it to turn out. Thank You.

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