After Eight Ice Cream
After Eight Mint Chocolate Thins Ice Cream.
I based this on a modified version of Jeni’s base.
Modified the milk and cream to the milk and cream I use and replaced the light corn syrup with dextrose. I also modified the sugar amount a little and added Silk gel, a special product to improve emulsification and texture of ice cream.
Total of 15 After Eight thins are used. 8 pieces in the base and an additional 7 as mix ins after churning.
Ingredients
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Milk (3%) | 500.0 | 46.43 |
| Cream (40%) | 275.0 | 25.54 |
| Sucrose | 150.0 | 13.93 |
| Dextrose | 30.0 | 2.79 |
| Salt | 0.8 | 0.07 |
| Corn starch | 10.0 | 0.93 |
| Cream cheese | 40.0 | 3.71 |
| After Eight (8) | 66.0 | 6.13 |
| Silk Gel (E451) | 5.0 | 0.46 |
Instructions
Mix the cornstarch with a little of the milk until smooth.
Mix the salt with the cream cheese .
Add everything else to a pot and bring to a boil including the eight After Eight pieces.
Add the cornstarch and boil for one minute to thicken.
Mix with the cream cheese.
Chill.
Run in ice cream machine.
At the end mix in seven more chopped up After Eight thins.
Freeze.
Data
| Name | Amount |
|---|---|
| Butter fat | 12.7 % |
| Total fat | 13.5 % |
| MSNF | 5.7 % |
| TSNF | 28.6 % |
| Total solids | 42.1 % |
| POD | 206.4 |
| PAC total | 266.8 |
| Freezing point | -3.2 C, 26.3 F |
| —— | |
| Weight | 1071.8 g |
| Final weight | 1071.8 g |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Butter fat | 12.7 % |
| Other fat | 0.8 % |
| Total fat | 13.5 % |
| Sugar | 20.8 % |
| POD | 206.4 |
| MSNF | 5.7 % |
| Other solids | 2.1 % |
| TSNF | 28.6 % |
| Total solids | 42.1 % |
| Water | 57.9 % |
| Stabilizers | 0.93 % |
| Stabilizers/Water | 1.61 % |
| Egg yolks | 0.0 % |
| Egg yolk lecithin | 0.0 % |
| PAC se | 266.1 |
| PAC salt | 0.7 |
| PAC alcohol | 0.0 |
| PAC total | 266.8 |
| PAC normalized | 459.3 |
| FP SE | -2.8 C, 26.9 F |
| FP MSNF | -0.2 C, 31.6 F |
| FP Salt | -0.1 C, 31.9 F |
| FP Alcohol | 0.0 C, 32.0 F |
| Freezing point | -3.2 C, 26.3 F |
| Frozen water @-14.0 C, 6.8 F | 72.5 % |
| Temp at 65% | -10.7 C, 12.7 F |
| Temp at 70% | -12.7 C, 9.1 F |
| Temp at 75% | -15.5 C, 4.1 F |