Muscovado Vanilla Ice Cream with Pecans and Lagavulin Fudge Ripple
Calories/100g
253
kcalSweetness
18
%Yields
11⁄2+
quarts/literWeight
1306
gCalories, sweetness, yield and weight are for the base.
Lagavulin 16 is a very peaty and smoky whisky. If you don’t like smoky whiskey you can replace it with another brand or maybe dark rum.
Ingredients
Milk (3%)
520gCream (40%)
430gSkim milk powder
50gEgg yolk (4)
68gSucrose
150gLight muscovado sugar
50gDextrose
30gVanilla extract
5gVanilla pod
1Stabilizer (see note below)
2g- Add-ins
Pecans lightly crushed
50g – 100g or to tasteFudge ripple
200-300g or to taste- Fudge ripple
Dulce de leche
400gLight muscovado sugar
30gGlucose syrup
30gCream (40%)
100gVanilla extract
5gLagavulin 16 or other whisky or rum (Optional)
15g/15ml/1 tbsp
Directions
- Add sucrose, dextrose, skim milk powder and stabilizer to a bowl and mix well.
- Add milk, cream, egg yolks and muscovado sugar to a pan.
- Split the vanilla pod and add the seeds and pod to the pan.
- Heat on low/medium heat until the muscovado sugar has dissolved.
- Whisk in the dry ingredients.
- Whisk in the egg yolks.
- Slowly heat to 83C/181F.
- Transfer to a zip-lock bag and chill in ice water.
- Age in fridge overnight or at least four hours.
- Strain and remove the vanilla pod.
- Add the vanilla extract and run in ice cream machine.
- Layer ice cream, pecans and the fudge in a pre-frozen container.
- Take a spoon and swirl the ice cream a little.
- Freeze.
- Fudge ripple
- Add all ingredients except the whisky and vanilla to a pan.
- Bring to a boil and boil for 2-3 minutes while stirring.
- Let the fudge cool a little and add the whisky and vanilla extract.
- Transfer to a container and store in fridge.
- Take the fudge out of the fridge 30 minutes before to soften.
Detailed data
Data for the base
| Name | Amount |
|---|---|
| Butter fat | 14.4 % |
| Total fat | 15.8 % |
| MSNF | 9.0 % |
| TSNF | 27.6 % |
| Total solids | 43.4 % |
| POD | 176.4 |
| Freezing point | -3.1°C, 26.5°F |
| Weight | 1306.0 g |
| Final weight | 1306.0 g |
| Serving temp | -15.1°C, 4.8°F |
| Energy/100g | 253 kcal |
| Energy/100g | 253 kcal |
| Cost | 0.0 |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Cacao fat | 0.0 % |
| Other fat | 1.4 % |
| Protein | 4.1 % |
| Total sugar | 22.2 % |
| Sugar | 17.3 % |
| Lactose | 4.9 % |
| Lactose/Water | 8.6 % |
| MSNF/Water | 15.8 % |
| Other solids | 1.0 % |
| Cacao solids | 0.0 % |
| Water | 56.6 % |
| Stabilizers | 0.15 % |
| Stabilizers/Water | 0.27 % |
| Salt | 0.0 % |
| Alcohol | 0.1 % |
| HF | 0.0 |
| PAC se | 241.1 |
| PAC normalized | 425.9 |
| FP SE | -2.6°C, 27.3°F |
| FP MSNF | -0.4°C, 31.3°F |
| FP Salt | 0.0°C, 32.0°F |
| FP Alcohol | -0.1°C, 31.8°F |
| HF@Serving temp | 75 |
Hello sir,
Does muscavado sugar curdle the milk?
Not that I noticed in this recipe anyway.
When you google you learn that the molasses in the sugar is acidic and can curdle milk but I’m not sure it’s a problem here with just 50g light muscovado sugar in 1300g recipe.