Lemon Ice Cream
Creamy refreshing lemon ice cream.
Instructions
Add all dry ingredients to a bowl and mix well.
Add milk, cream, lemon zest and egg yolks to a pan.
Whisk in the dry ingredients.
Slowly heat to 83C/181F.
Transfer to a zip-lock bag and chill in ice water.
Add the lemon juice.
Check the acidity and add citric acid if needed.
Age in fridge overnight.
Optional. Strain the mix if you do not want the lemon zest. (I did not strain).
Run in ice cream machine.
Ingredients
Add citric acid to taste to balance the acidity.
| Ingredient | Weight (g) | Amount (%) |
|---|---|---|
| Milk (3.0%) | 200.0 | 17.72 |
| Cream (40.0%) | 400.0 | 35.45 |
| Skim milk powder | 40.0 | 3.54 |
| Lemon juice (from 3-4 lemons) | 225.0 | 19.94 |
| Egg yolk (3) | 51.0 | 4.52 |
| Sucrose | 170.0 | 15.07 |
| Dextrose | 40.0 | 3.54 |
| Citric acid | 1.00 | 0.09 |
| Locust bean gum | 0.80 | 0.07 |
| Guar gum | 0.40 | 0.04 |
| Lambda Carrageenan | 0.20 | 0.02 |
| Add-in | Weight (g) | Info |
|---|---|---|
| Lemon zest | 0.00 | from three to four lemons |
Data
| Name | Amount |
|---|---|
| Butter fat | 14.7 % |
| Total fat | 16.0 % |
| MSNF | 6.9 % |
| TSNF | 27.7 % |
| Total solids | 43.7 % |
| POD | 185.5 |
| PAC total | 259.0 |
| Freezing point | -3.1°C, 26.3°F |
| —— | |
| Weight | 1128.4 g |
| Final weight | 1128.4 g |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Butter fat | 14.7 % |
| Other fat | 1.2 % |
| Total fat | 16.0 % |
| Sugar | 18.8 % |
| POD | 185.5 |
| MSNF | 6.9 % |
| MSNF/Water | 12.3 % |
| Other solids | 2.0 % |
| TSNF | 27.7 % |
| Total solids | 43.7 % |
| Water | 56.3 % |
| Stabilizers | 0.12 % |
| Stabilizers/Water | 0.22 % |
| Egg yolks | 4.5 % |
| Egg yolk lecithin | 0.4 % |
| PAC se | 259.0 |
| PAC salt | 0.0 |
| PAC alcohol | 0.0 |
| PAC total | 259.0 |
| PAC normalized | 460.1 |
| FP SE | -2.9°C, 26.9°F |
| FP MSNF | -0.3°C, 31.5°F |
| FP Salt | 0.0°C, 32.0°F |
| FP Alcohol | 0.0°C, 32.0°F |
| Freezing point | -3.1°C, 26.3°F |
| Frozen water @-14.0°C, 6.8°F | 72.6 % |
| Temp at 65% | -10.7°C, 12.8°F |
| Temp at 70% | -12.7°C, 9.2°F |
| Temp at 75% | -15.4°C, 4.3°F |
Hi,
Can replace the socrose and dextrose with white suger and glucose?
Thanks for sharing
Sucrose is the same as white sugar.
You can replace the dextrose with glucose syrup, but add 70g instead of 40g.
It will not be exactly the same but should be fine.