Milk Chocolate Ice Cream
Calories/100g
265
kcalSweetness
18
%Yields
11⁄2
quarts/literWeight
1222
gChoose any milk chocolate. I used Valrhona Andoa. The flavour is very mild and the ice cream is also very soft because of the high amount of dextrose.
Ingredients
Milk (3%)
520gCream (40%)
300gValrhona Andoa 39%
220gSucrose
80gDextrose
80gEgg yolk (4)
68gVanilla extract
10gSalt
2gStabilizer
2g
Directions
- Add all dry ingredients to a bowl and mix well
- Add milk, cream and egg yolks to a pan
- Whisk in the dry ingredients
- Slowly heat to 83C/181F while stirring
- Add chocolate and vanilla extract to a blender
- Add the mix to the blender with the chocolate
- Mix on high speed for 30-60 seconds
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge over night or at least four hours
- Run in ice cream machine
Detailed data
| Name | Amount |
|---|---|
| Butter fat | 10.0 % |
| Total fat | 17.8 % |
| MSNF | 8.4 % |
| TSNF | 26.1 % |
| Total solids | 43.9 % |
| POD | 179.8 |
| Freezing point | -3.7°C, 25.3°F |
| Weight | 1222.0 g |
| Final weight | 1222.0 g |
| Energy/100g | 265 kcal |
| Energy/100g | 265 kcal |
| Cost | 0.0 |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Cacao fat | 6.3 % |
| Other fat | 1.5 % |
| Protein | 2.6 % |
| Total sugar | 21.5 % |
| Sugar | 18.9 % |
| Lactose | 2.6 % |
| Lactose/Water | 4.6 % |
| MSNF/Water | 14.9 % |
| Other solids | 1.6 % |
| Water | 56.1 % |
| Stabilizers | 0.16 % |
| Stabilizers/Water | 0.29 % |
| Egg yolks | 5.6 % |
| Egg yolk lecithin | 0.5 % |
| Salt | 0.2 % |
| Alcohol | 0.3 % |
| HF | 72.9 |
| PAC se | 269.1 |
| PAC normalized | 479.9 |
| FP SE | -3.0°C, 26.6°F |
| FP MSNF | -0.4°C, 31.4°F |
| FP Salt | -0.2°C, 31.7°F |
| FP Alcohol | -0.2°C, 31.6°F |
| Frozen water @-14.0°C, 6.8°F | 68.4 % |
| Temp at HF65 | -9.3°C, 15.2°F |
| Temp at HF70 | -11.1°C, 12.0°F |
| Temp at HF75 | -13.6°C, 7.5°F |