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
Ingredient
Weight (g)
Amount (%)
Milk (3.0%)
580.0
48.47
Cream (40.0%)
230.0
19.22
Cacao powder 21%
60.0
5.01
Inulin
30.0
2.51
Dextrose
120.0
10.03
Sucrose
50.0
4.18
Fructose
50.0
4.18
Egg yolk
68.0
5.68
Vanilla extract
5.0
0.42
Salt
2.00
0.17
Locust bean gum
1.00
0.08
Guar gum
0.40
0.03
Lambda Carrageenan
0.30
0.03
Data
Name
Amount
Butter fat
9.1 %
Total fat
11.7 %
MSNF
5.3 %
TSNF
30.6 %
Total solids
42.5 %
POD
184.5
Freezing point
-4.3°C, 24.2°F
——
Weight
1196.7 g
Final weight
1196.7 g
Energy/100g
228 kcal
Energy/100g
955 kJ
Evaporation
0.0 g
Evaporation %
0.0 %
Butter fat
9.1 %
Cacao fat
1.1 %
Other fat
1.5 %
Total fat
11.7 %
Total sugar
20.5 %
Sugar
17.6 %
Lactose
2.9 %
Lactose/Water
5.0 %
POD
184.5
MSNF
5.3 %
MSNF/Water
9.2 %
Other solids
7.6 %
TSNF
30.6 %
Total solids
42.5 %
Water
57.5 %
Stabilizers
0.14 %
Stabilizers/Water
0.25 %
Egg yolks
5.7 %
Egg yolk lecithin
0.5 %
Salt
0.2 %
Alcohol
0.1 %
HF
80.8
PAC se
341.5
PAC normalized
593.5
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°F
63.8 %
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
2 thoughts on “Valrhona Cocoa Powder Ice Cream”
Hassan
Hi can I switch valrhona cocoa powder with Bensdrop. Both brands have 21% cocoa butter.
Hi can I switch valrhona cocoa powder with Bensdrop. Both brands have 21% cocoa butter.
Yes