Orange and Liquorice Ice Cream
Orange ice cream with salty liquorice swirls.
Ingredients
I base this on my no-cook base and replace some of the milk with freshly squeezed orange juice. I usually never use food coloring but this time I added yellow and red food coloring.
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Milk (3%) | 250.0 | 24.16 |
| Cream (40%) | 350.0 | 33.83 |
| Orange Juice | 200.0 | 19.33 |
| Skim milk powder | 50.0 | 4.83 |
| Sucrose | 140.0 | 13.53 |
| Dextrose | 40.0 | 3.87 |
| Lecithin | 4.0 | 0.39 |
| Guar gum | 0.6 | 0.06 |
Liquorice swirl
200g Sucrose (Sugar)
90g Butter
120g Cream
6g Salt
Liquorice powder
Black food coloring
Melt the sugar. When golden add the butter and stir with a wooden spoon until melted. Add the cream a little at a time. Add the salt and food coloring to make it really black. Add the liquorice powder to taste (about 2 teaspoons) . You can also add some liquorice extract if you want. Store in fridge.
Instructions
Mix all dry ingredients in a bowl and mix well.
Add milk and juice in a blender and add the dry ingredients on low speed.
Run on high for 30 seconds to mix everything.
Add the cream and run on low just to incorporate.
Add food coloring until you get the desired color (optional).
Run in ice cream machine.
After churning, layer ice cream and the liquorice in a container and freeze.
(You will not use all the liquorice.)
Data
| Name | Amount |
|---|---|
| Butter fat | 14.3 % |
| Total fat | 14.3 % |
| MSNF | 8.6 % |
| TSNF | 28.9 % |
| Total solids | 43.2 % |
| POD | 188.2 |
| PAC total | 279.6 |
| Freezing point | -3.4 C, 25.8 F |
| —— | |
| Weight | 1034.6 g |
| Final weight | 1034.6 g |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Butter fat | 14.3 % |
| Other fat | 0.0 % |
| Total fat | 14.3 % |
| Sugar | 18.7 % |
| POD | 188.2 |
| MSNF | 8.6 % |
| Other solids | 1.5 % |
| TSNF | 28.9 % |
| Total solids | 43.2 % |
| Water | 56.8 % |
| Stabilizers | 0.06 % |
| Stabilizers/Water | 0.10 % |
| Egg yolks | 0.0 % |
| Egg yolk lecithin | 0.0 % |
| PAC se | 279.6 |
| PAC salt | 0.0 |
| PAC alcohol | 0.0 |
| PAC total | 279.6 |
| PAC normalized | 491.9 |
| FP SE | -3.1 C, 26.5 F |
| FP MSNF | -0.4 C, 31.4 F |
| FP Salt | 0.0 C, 32.0 F |
| FP Alcohol | 0.0 C, 32.0 F |
| Freezing point | -3.4 C, 25.8 F |
| Frozen water @-14.0 C, 6.8 F | 70.4 % |
| Temp at 65% | -11.7 C, 11.0 F |
| Temp at 70% | -13.8 C, 7.1 F |
| Temp at 75% | -16.7 C, 2.0 F |