Gingerbread Ice Cream Soon christmas, just had to experiment with a gingerbread ice cream.
Ingredient Weight (g) Amount (%) Milk (3%) 490.0 42.12 Cream (40%) 400.0 34.38 Skim milk powder 30.0 2.58 Egg yolk (3) 51.0 4.38 Sucrose 80.0 6.88 Dextrose 60.0 5.16 Fructose 40.0 3.44 Gingerbread spices 10.0 0.86 Locust bean gum 1.00 0.09 Guar gum 0.40 0.03 Salt 1.00 0.09
10g of spices gives a quite powerful flavour, use a little less if you like. Mix the dry ingredients well. (important) Add the milk, cream and egg yolks to a pot. Whisk in the dry ingredients. (Or use a handheld blender) Slowly heat to 83C (181F). Transfer to ziplock bag and cool in water or ice water. Age in fridge for at least 4 hours. Strain using a fine mesh sieve to remove some of the spices, I felt they gave a dry texture otherwise. Run in ice cream machine. Name Amount Butter fat 15.0 % Total fat 16.2 % MSNF 8.0 % TSNF 24.1 % Total solids 40.3 % POD 170.3 PAC total 276.7 Freezing point -3.3 C, 26.1 F —— Weight 1163.4 g Final weight 1163.4 g Evaporation 0.0 g Evaporation % 0.0 % Butter fat 15.0 % Other fat 1.2 % Total fat 16.2 % Sugar 14.3 % POD 170.3 MSNF 8.0 % MSNF/Water 13.5 % Other solids 1.7 % TSNF 24.1 % Total solids 40.3 % Water 59.7 % Stabilizers 0.12 % Stabilizers/Water 0.20 % Egg yolks 4.4 % Egg yolk lecithin 0.4 % PAC se 275.9 PAC salt 0.9 PAC alcohol 0.0 PAC total 276.7 PAC normalized 462.4 FP SE -2.9 C, 26.8 F FP MSNF -0.3 C, 31.4 F FP Salt -0.1 C, 31.8 F FP Alcohol 0.0 C, 32.0 F Freezing point -3.3 C, 26.1 F Frozen water @-14.0 C, 6.8 F 71.7 % Temp at 65% -11.1 C, 12.1 F Temp at 70% -13.2 C, 8.3 F Temp at 75% -16.0 C, 3.3 F
Oh and the evaporated non fat milk contained the stabilizers in its ingredients.
Thank You
Very good recipe, but I replaced the powdered milk and the whole milk with evaporated non fat skim milk and no stabilizers. It turned out superb. Thank you.