Walnut Ice Cream with maple syrup
Calories/100g
252
kcalSweetness
17
%Yields
1.1
quarts/literWeight
1008
gIngredients
Milk (3%)
470gCream (40%)
160gWalnut paste
100gMaple Syrup
60gSucrose
60gDextrose
100gSkim milk powder
20gEgg yolk
34gStabilizer
2gSalt
2g
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pan
- Whisk in the dry ingredients
- Slowly heat to 83C/181F while stirring
- Transfer to a high speed blender and run on high for 1 minute
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge overnight or at least four hours
- Strain into your ice cream machine and churn
- Transfer to a container
- Optional. Add crushed walnuts to taste
- Freeze
- Walnut paste
- Roast the walnuts on a tray in a 150C/300F oven for 12 minutes
- Mix in a blender to make a fine paste
Detailed data
| Name | Amount |
|---|---|
| Added sugars | 0.00 % |
| Added sugars/Water | 0.00 % |
| Alcohol | 0.00 % |
| Alcohol/Water | 0.00 % |
| Butter fat | 7.77 % |
| Cacao fat | 0.00 % |
| Cacao fat/Water | 0.00 % |
| Cacao solids | 0.00 % |
| Cacao solids/Water | 0.00 % |
| Carbohydrates | 23.75 % |
| Carbohydrates/Water | 43.57 % |
| CarbsEU | 6.86 % |
| CarbsEU/Water | 12.59 % |
| Cost | 0.00 |
| Density | 1.11 Kg/L |
| Energy from Protein | 12.1 kcal |
| Energy/100g | 251.80 kcal |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Fiber | 0.00 % |
| Fiber/Water | 0.00 % |
| Final water | 549.47 g |
| Final weight | 1008.00 g |
| Freezing point | -4.3°C, 24.2°F |
| Gram per mL | 0.06 g/mL |
| HF | 83.33 |
| HF@Serving temp | 75 |
| Ice cream volume | 1.14 L |
| Lactose | 3.74 % |
| Lactose/Water | 6.87 % |
| Milk fat | 7.77 % |
| Milk fat/Water | 14.25 % |
| Mix volume | 0.91 L |
| MSNF | 6.80 % |
| MSNF/Water | 12.48 % |
| Other solids | 5.04 % |
| Other solids/Water | 9.25 % |
| PAC normalized | 562.7 |
| PAC se | 306.76 |
| PACtot | 319.4 |
| PACtot normalized | 585.9 |
| POD | 171.66 |
| Polyols | 0.00 % |
| Polyols/Water | 0.00 % |
| Protein | 3.03 % |
| Protein/Water | 5.56 % |
| Salt | 0.22 % |
| Salt/Water | 0.40 % |
| Saturated fat | 4.13 % |
| Saturated fat/Water | 7.57 % |
| Saturated/Unsaturated | 39.3 % |
| Serving temp | -14.6°C, 5.7°F |
| Stabilizers | 0.20 % |
| Stabilizers/Water | 0.36 % |
| Sugar | 18.64 % |
| Sugar/Water | 34.20 % |
| Total fat | 14.63 % |
| Total fat/Water | 26.84 % |
| Total solids | 45.49 % |
| Total solids/Water | 83.45 % |
| Total sugars | 22.39 % |
| Total sugars label | 4.04 % |
| Total sugars label/Water | 7.41 % |
| Total sugars/Water | 41.07 % |
| TotCost | 0.00 |
| Trans fat | 0.00 % |
| Trans fat/Water | 0.00 % |
| TSNF | 30.86 % |
| TSNF/Water | 56.61 % |
| Unsaturated fat | 10.50 % |
| Unsaturated fat/Water | 19.27 % |
| Water | 54.51 % |
| Weight | 1008.00 g |
Maple syrup isn’t an option in the Ice Cream Calc app. Is there something else (one of the other syrups?) that I can use to approximate it?
You can add it yourself. Use the Nutrition label method then change the PAC and POD to 65
Can I use whole milk powder instead of skim milk powder?
In this case it should be fine.
Normally you use the calculator when replacing any ingredients to re-balance the recipe.
Hi,
Can I use castor sugar instead of Dextrose and Sucrose? Can I use Agar Agar for Stabilisers?
Thanks
You can replace the sucrose with castor sugar but NOT the dextrose.
If you don’t have dextrose you need to re-balance the recipe.
(You should try to get dextrose it’s used in most/all of my recipes)
For agar-agar I’m not an expert on that. You can check this link.
https://icecreamcalc.com/stabilizers/