Pear Ice Cream
Calories/100g
224
kcalSweetness
18.8
%Yields
11⁄2
quarts/literWeight
1384
gI made this without cooking. The stabilizer I used hydrates cold but this recipe can be cooked as well. See notes below.
Ingredients
Pear (Canned, drain the juice, weight is for the pears only)
500gMilk (3%)
150gCream (40%)
200gCreme Fraiche (34%)
200gSkim milk powder
75gEgg yolk (3)
51gSucrose
140gDextrose
60gVanilla extract
5gStabilizer (see note below)
2gMalic acid (or citric acid or lemon juice)
Optional! Add to taste (0-2 tsp)
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a blender
- Blend on medium until smooth
- Add the dry ingredients
- Blend on medium for one minute
- Add malic acid to taste
- Strain
- Run in ice cream machine
Detailed data
| Name | Amount |
|---|---|
| Butter fat | 11.1 % |
| Total fat | 12.1 % |
| MSNF | 7.8 % |
| TSNF | 28.7 % |
| Total solids | 40.8 % |
| POD | 187.8 |
| Freezing point | -3.4°C, 25.9°F |
| Weight | 1384.0 g |
| Final weight | 1384.0 g |
| Serving temp | -16.5°C, 2.2°F |
| Energy/100g | 224 kcal |
| Energy/100g | 224 kcal |
| Cost | 0.0 |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Cacao fat | 0.0 % |
| Other fat | 1.0 % |
| Protein | 3.4 % |
| Total sugar | 21.9 % |
| Sugar | 17.6 % |
| Lactose | 4.3 % |
| Lactose/Water | 7.2 % |
| MSNF/Water | 13.2 % |
| Other solids | 3.1 % |
| Cacao solids | 0.0 % |
| Water | 59.2 % |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.24 % |
| Salt | 0.0 % |
| Alcohol | 0.1 % |
| HF | 0.0 |
| PAC se | 284.3 |
| PAC normalized | 480.0 |
| FP SE | -3.0°C, 26.6°F |
| FP MSNF | -0.3°C, 31.4°F |
| FP Salt | 0.0°C, 32.0°F |
| FP Alcohol | -0.1°C, 31.8°F |
| HF@Serving temp | 75 |