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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. Dextrose has much higher freezing point depression PAC.
      Dextrose is a powder and easier to work with.
      Personally I almost never use glucose syrup.

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