Muscovado Vanilla Ice Cream with Pecans and Lagavulin Fudge Ripple

Muscovado Vanilla Ice Cream with Pecans and Lagavulin Fudge Ripple

Recipe by icecreamcalc
Calories/100g

253

kcal
Sweetness

18

%
Yields

1​1⁄2+

quarts/liter
Weight

1306

g

Calories, 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%)
    520g

  • Cream (40%)
    430g

  • Skim milk powder
    50g

  • Egg yolk (4)
    68g

  • Sucrose
    150g

  • Light muscovado sugar
    50g

  • Dextrose
    30g

  • Vanilla extract
    5g

  • Vanilla pod
    1

  • Stabilizer (see note below)
    2g

  • Add-ins
  • Pecans lightly crushed
    50g – 100g or to taste

  • Fudge ripple
    200-300g or to taste

  • Fudge ripple
  • Dulce de leche
    400g

  • Light muscovado sugar
    30g

  • Glucose syrup
    30g

  • Cream (40%)
    100g

  • Vanilla extract
    5g

  • Lagavulin 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.

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 use this page

Detailed data

Data for the base

NameAmount
Butter fat14.4 %
Total fat15.8 %
MSNF9.0 %
TSNF27.6 %
Total solids43.4 %
POD176.4
Freezing point-3.1°C, 26.5°F
Weight1306.0 g
Final weight1306.0 g
Serving temp-15.1°C, 4.8°F
Energy/100g253 kcal
Energy/100g253 kcal
Cost0.0
Evaporation0.0 g
Evaporation %0.0 %
Cacao fat0.0 %
Other fat1.4 %
Protein4.1 %
Total sugar22.2 %
Sugar17.3 %
Lactose4.9 %
Lactose/Water8.6 %
MSNF/Water15.8 %
Other solids1.0 %
Cacao solids0.0 %
Water56.6 %
Stabilizers0.15 %
Stabilizers/Water0.27 %
Salt0.0 %
Alcohol0.1 %
HF0.0
PAC se241.1
PAC normalized425.9
FP SE-2.6°C, 27.3°F
FP MSNF-0.4°C, 31.3°F
FP Salt0.0°C, 32.0°F
FP Alcohol-0.1°C, 31.8°F
HF@Serving temp75

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