After Eight Version 2

This is a new version of the After Eight ice cream. The other recipe was based on Jeni’s base and without egg yolks. Personally I prefer a custard base and this version is actually more what I really like.

After Eight Ice Cream

Recipe by icecreamcalc
Calories/100g

274

kcal
Sweetness

18

%
Yields

1.3

quarts/liter
Weight

1117

g

Ingredients

  • Cream (40%)
    400g

  • Milk (3%)
    350

  • Skim milk powder
    50g

  • Egg yolk (5)
    85g

  • Sucrose
    130g

  • Glucose syrup
    35g

  • After Eight Mints 8 pieces
    66g

  • Stabilizer
    1.4g (LGB 0.8g+Guar 0.4g+Lambda Carrageenan 0.2g)

  • Add Ins
  • After Eight Mints 7 pieces
    Chop in small pieces and mix in after churning

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 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
  • After churning mix in the chopped up After Eights
  • Freeze

Notes

  • Use your favorite 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
Alcohol0.00 %
Carbohydrates4.04 %
Density1.10 Kg/L
Energy from Protein18.1 kcal
Energy/100g274.43 kcal
Fiber0.00 %
Final water588.30 g
Final weight1117.40 g
Freezing point-3.5°C, 25.8°F
HF0.00
HF@Serving temp75
Lactose4.93 %
Lactose/Water9.36 %
Milk fat15.30 %
Mix volume1.02 L
MSNF8.90 %
MSNF/Water16.91 %
Other fat2.76 %
Other solids3.46 %
PAC normalized444.1
PAC se233.81
POD179.87
Protein4.52 %
Protein/Water8.58 %
Salt0.04 %
Serving temp-15.8°C, 3.6°F
Stabilizers0.13 %
Stabilizers/Water0.24 %
Sugar16.26 %
Total fat18.06 %
Total solids47.35 %
Total sugars21.19 %
Water52.65 %
Weight1117.40 g

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