Vanilla Ice Cream
A standard custard based vanilla ice cream.
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Cream (40%) | 350.0 | 34.93 |
| Milk (3%) | 350.0 | 34.93 |
| Skim milk powder | 40.0 | 3.99 |
| Sucrose | 150.0 | 14.97 |
| Dextrose | 30.0 | 2.99 |
| Egg yolk | 80.0 | 7.98 |
| Vanilla pod 1g/pod | 1.0 | 0.10 |
| Stabilizer | 1.0 | 0.10 |
Instructions
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.
Data
| Name | Amount |
|---|---|
| Weight | 1002.0 g |
| Final weight | 961.9 g |
| Evaporation | 40.1 g |
| Evaporation % | 4.0 % |
| Butter fat | 15.7 % |
| Other fat | 2.2 % |
| Total fat | 17.9 % |
| Sugar | 18.5 % |
| POD | 185.8 |
| MSNF | 9.2 % |
| Other solids | 1.6 % |
| TSNF | 29.3 % |
| Total solids | 47.2 % |
| Water | 52.8 % |
| Stabilizers | 0.10 % |
| Stabilizers/Water | 0.20 % |
| Egg yolks | 8.3 % |
| Egg yolk lecithin | 0.7 % |
| PAC se | 265.2 |
| PAC salt | 0.0 |
| PAC alcohol | 0.0 |
| PAC total | 265.2 |
| PAC normalized | 502.2 |
| FP SE | -3.2 C, 26.3 F |
| FP MSNF | -0.4 C, 31.3 F |
| FP Salt | 0.0 C, 32.0 F |
| FP Alcohol | 0.0 C, 32.0 F |
| Freezing point | -3.6 C, 25.6 F |
| Frozen water @-14.0 C, 6.8 F | 69.5 % |
| 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 |
Kindly tell me the 3 main stabiliser names that we use to make plain base with ratio of 1 kg mix
You can read about stabilizers here.
Stabilizers
https://icecreamcalc.com/stabilizers/
can we make it without egg?
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.
It came out very nice a little sweeter then what I would have liked. but texture and color and taste was perfect.
Thank you
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.
Why does the (web) calculator show that this recipe is way off the charts for standard ice cream base? Still seems to work though.
Well, it’s not actually way off. It’s just outside for a few properties.
Then when you make Custard the Stabilizer end Emulsifier bars can be a little off but that is fine.
And remember the charts are not a rule but an indicator, there are many ways to make ice cream.
Some make very high fat ice cream that works well, but does not fit in the Ice Cream Base chart.
I am going to give this one a try. Keep posted.