Valrhona Cocoa Powder Ice Cream

Instructions

Mix all dry ingredients in a bowl.
Add milk, cream and vanilla extract to a pan.
Whisk in all dry ingredients.
Add the egg yolks.
Slowly heat while whisking to 83C/181F.
Transfer to zip-lock bag and chill in ice water.
Age in fridge overnight.
Transfer to a bowl and mix with a handheld blender.
Run in ice cream machine.

Ingredients

IngredientWeight (g)Amount (%)
Milk (3.0%)580.048.47
Cream (40.0%)230.019.22
Cacao powder 21%60.05.01
Inulin30.02.51
Dextrose120.010.03
Sucrose50.04.18
Fructose50.04.18
Egg yolk68.05.68
Vanilla extract5.00.42
Salt2.000.17
Locust bean gum1.000.08
Guar gum0.400.03
Lambda Carrageenan0.300.03

Data

NameAmount
Butter fat9.1 %
Total fat11.7 %
MSNF5.3 %
TSNF30.6 %
Total solids42.5 %
POD184.5
Freezing point-4.3°C, 24.2°F
——
Weight1196.7 g
Final weight1196.7 g
Energy/100g228 kcal
Energy/100g955 kJ
Evaporation0.0 g
Evaporation %0.0 %
Butter fat9.1 %
Cacao fat1.1 %
Other fat1.5 %
Total fat11.7 %
Total sugar20.5 %
Sugar17.6 %
Lactose2.9 %
Lactose/Water5.0 %
POD184.5
MSNF5.3 %
MSNF/Water9.2 %
Other solids7.6 %
TSNF30.6 %
Total solids42.5 %
Water57.5 %
Stabilizers0.14 %
Stabilizers/Water0.25 %
Egg yolks5.7 %
Egg yolk lecithin0.5 %
Salt0.2 %
Alcohol0.1 %
HF80.8
PAC se341.5
PAC normalized593.5
FP SE-3.8°C, 25.1°F
FP MSNF-0.2°C, 31.6°F
FP Salt-0.2°C, 31.7°F
FP Alcohol-0.1°C, 31.8°F
Freezing point-4.3°C, 24.2°F
Frozen water @-14.0°C, 6.8°F63.8 %
Temp at HF65-11.2°C, 11.9°F
Temp at HF70-13.3°C, 8.1°F
Temp at HF75-16.1°C, 3.0°F

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