Milk Chocolate Ice Cream

Milk Chocolate Ice Cream

Recipe by icecreamcalc
Calories/100g

265

kcal
Sweetness

18

%
Yields

1​1⁄2

quarts/liter
Weight

1222

g

Choose 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%)
    520g

  • Cream (40%)
    300g

  • Valrhona Andoa 39%
    220g

  • Sucrose
    80g

  • Dextrose
    80g

  • Egg yolk (4)
    68g

  • Vanilla extract
    10g

  • Salt
    2g

  • Stabilizer
    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

Notes

  • Use your favourite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

Detailed data

NameAmount
Butter fat10.0 %
Total fat17.8 %
MSNF8.4 %
TSNF26.1 %
Total solids43.9 %
POD179.8
Freezing point-3.7°C, 25.3°F
Weight1222.0 g
Final weight1222.0 g
Energy/100g265 kcal
Energy/100g265 kcal
Cost0.0
Evaporation0.0 g
Evaporation %0.0 %
Cacao fat6.3 %
Other fat1.5 %
Protein2.6 %
Total sugar21.5 %
Sugar18.9 %
Lactose2.6 %
Lactose/Water4.6 %
MSNF/Water14.9 %
Other solids1.6 %
Water56.1 %
Stabilizers0.16 %
Stabilizers/Water0.29 %
Egg yolks5.6 %
Egg yolk lecithin0.5 %
Salt0.2 %
Alcohol0.3 %
HF72.9
PAC se269.1
PAC normalized479.9
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°F68.4 %
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

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