Pear Ice Cream

Pear Ice Cream

Recipe by icecreamcalc
Calories/100g

224

kcal
Sweetness

18.8

%
Yields

1​1⁄2

quarts/liter
Weight

1384

g

I 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)
    500g

  • Milk (3%)
    150g

  • Cream (40%)
    200g

  • Creme Fraiche (34%)
    200g

  • Skim milk powder
    75g

  • Egg yolk (3)
    51g

  • Sucrose
    140g

  • Dextrose
    60g

  • Vanilla extract
    5g

  • Stabilizer (see note below)
    2g

  • Malic 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

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
  • Checkout this page for different methods of making ice cream.

Detailed data

NameAmount
Butter fat11.1 %
Total fat12.1 %
MSNF7.8 %
TSNF28.7 %
Total solids40.8 %
POD187.8
Freezing point-3.4°C, 25.9°F
Weight1384.0 g
Final weight1384.0 g
Serving temp-16.5°C, 2.2°F
Energy/100g224 kcal
Energy/100g224 kcal
Cost0.0
Evaporation0.0 g
Evaporation %0.0 %
Cacao fat0.0 %
Other fat1.0 %
Protein3.4 %
Total sugar21.9 %
Sugar17.6 %
Lactose4.3 %
Lactose/Water7.2 %
MSNF/Water13.2 %
Other solids3.1 %
Cacao solids0.0 %
Water59.2 %
Stabilizers0.14 %
Stabilizers/Water0.24 %
Salt0.0 %
Alcohol0.1 %
HF0.0
PAC se284.3
PAC normalized480.0
FP SE-3.0°C, 26.6°F
FP MSNF-0.3°C, 31.4°F
FP Salt0.0°C, 32.0°F
FP Alcohol-0.1°C, 31.8°F
HF@Serving temp75

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