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 |
Thoughts on dextrose powder versus glucose syrup? Thanks for your information.
Dextrose has much higher freezing point depression PAC.
Dextrose is a powder and easier to work with.
Personally I almost never use glucose syrup.