Queen’s Ice Cream

Note on berry ice creams

Most berries have quite high water content and that is why we can cook down the berries to concentrate the flavour and remove some of the water. The mix will still have quite a large amount of water but the pectin and fibres in the berries will be able to bind a lot of that water. So when using the calculator have this in mind and don’t compensate too much for the high water content. If you do the mix will be too thick.

Queen’s Ice Cream

Recipe by icecreamcalc
Calories/100g

243

kcal
Sweetness

17

%
Yields

1​½

quarts/liter
Weight

1388

g

Queen’s jam is a popular scandinavian jam made with 50/50 raspberries and blueberries.

Ingredients

  • Raspberry, Blueberry mix
    350g

  • Cream (40%)
    450g

  • Milk (3%)
    280g

  • Skim milk powder
    70g

  • Egg yolk (3)
    51g

  • Sucrose
    160g

  • Dextrose
    25g

  • Stabilizer (see note below)
    2g

  • Lemon juice
    5g/1tsp to taste

  • Raspberry/Blueberry mix
  • Raspberries
    250g

  • Blueberries
    250g

Directions

  • Raspberry/Blueberry mix
  • Add raspberries and blueberries to a pan
  • Boil on medium heat until reduced to 350g
  • Ice Cream (no-cook method)
  • Add all dry ingredients to a bowl and mix well
  • Add milk, cream and raspberry/blueberry mix to a blender
  • Blend until smooth
  • Add the dry ingredients
  • Blend on medium/high for one minute
    The mix might be quite thick at this stage.
  • Add egg yolks and blend to incorporate
  • Add the lemon juice to taste
  • Optional. Rest in fridge for a couple of hours
  • Optional. 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

Detailed data

NameAmount
Butter fat13.6 %
Total fat14.6 %
MSNF8.4 %
TSNF27.8 %
Total solids42.4 %
POD167.1
Freezing point-2.9°C, 26.8°F
Weight1388.0 g
Final weight1388.0 g
Serving temp-14.3°C, 6.2°F
Energy/100g243 kcal
Energy/100g243 kcal
Cost0.0
Evaporation0.0 g
Evaporation %0.0 %
Cacao fat0.0 %
Other fat1.0 %
Protein3.6 %
Total sugar20.4 %
Sugar15.8 %
Lactose4.6 %
Lactose/Water8.0 %
MSNF/Water14.6 %
Other solids3.7 %
Cacao solids0.0 %
Water57.6 %
Stabilizers0.14 %
Stabilizers/Water0.24 %
Salt0.0 %
Alcohol0.0 %
HF0.0
PAC se241.3
PAC normalized418.8
FP SE-2.6°C, 27.4°F
FP MSNF-0.3°C, 31.4°F
FP Salt0.0°C, 32.0°F
FP Alcohol0.0°C, 32.0°F
HF@Serving temp75

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