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
Calories/100g
243
kcalSweetness
17
%Yields
1½
quarts/literWeight
1388
gQueen’s jam is a popular scandinavian jam made with 50/50 raspberries and blueberries.
Ingredients
Raspberry, Blueberry mix
350gCream (40%)
450gMilk (3%)
280gSkim milk powder
70gEgg yolk (3)
51gSucrose
160gDextrose
25gStabilizer (see note below)
2gLemon juice
5g/1tsp to taste- Raspberry/Blueberry mix
Raspberries
250gBlueberries
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
Detailed data
| Name | Amount |
|---|---|
| Butter fat | 13.6 % |
| Total fat | 14.6 % |
| MSNF | 8.4 % |
| TSNF | 27.8 % |
| Total solids | 42.4 % |
| POD | 167.1 |
| Freezing point | -2.9°C, 26.8°F |
| Weight | 1388.0 g |
| Final weight | 1388.0 g |
| Serving temp | -14.3°C, 6.2°F |
| Energy/100g | 243 kcal |
| Energy/100g | 243 kcal |
| Cost | 0.0 |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Cacao fat | 0.0 % |
| Other fat | 1.0 % |
| Protein | 3.6 % |
| Total sugar | 20.4 % |
| Sugar | 15.8 % |
| Lactose | 4.6 % |
| Lactose/Water | 8.0 % |
| MSNF/Water | 14.6 % |
| Other solids | 3.7 % |
| Cacao solids | 0.0 % |
| Water | 57.6 % |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.24 % |
| Salt | 0.0 % |
| Alcohol | 0.0 % |
| HF | 0.0 |
| PAC se | 241.3 |
| PAC normalized | 418.8 |
| FP SE | -2.6°C, 27.4°F |
| FP MSNF | -0.3°C, 31.4°F |
| FP Salt | 0.0°C, 32.0°F |
| FP Alcohol | 0.0°C, 32.0°F |
| HF@Serving temp | 75 |
Recipe turned out great and was delicious!!
Just wondering if there is any way that we can access your recipes in order to import them into the calculator to resize the final mixture? I ended up running 2 batches as my machine is 1.5 litres in total. I wasn’t sure what the sugar content of the berry mixture would work out to.
Thanks in advance
Steve Kaye
For some of the newer recipe posts I have added the recipe for download.
But then if you use the calculator it’s a simple thing to just type in the recipe manually.
Most of the ingredients are usually in the standard database.