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
Calories/100g
274
kcalSweetness
18
%Yields
1.3
quarts/literWeight
1117
gIngredients
Cream (40%)
400gMilk (3%)
350Skim milk powder
50gEgg yolk (5)
85gSucrose
130gGlucose syrup
35gAfter Eight Mints 8 pieces
66gStabilizer
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
Detailed data
| Name | Amount |
|---|---|
| Alcohol | 0.00 % |
| Carbohydrates | 4.04 % |
| Density | 1.10 Kg/L |
| Energy from Protein | 18.1 kcal |
| Energy/100g | 274.43 kcal |
| Fiber | 0.00 % |
| Final water | 588.30 g |
| Final weight | 1117.40 g |
| Freezing point | -3.5°C, 25.8°F |
| HF | 0.00 |
| HF@Serving temp | 75 |
| Lactose | 4.93 % |
| Lactose/Water | 9.36 % |
| Milk fat | 15.30 % |
| Mix volume | 1.02 L |
| MSNF | 8.90 % |
| MSNF/Water | 16.91 % |
| Other fat | 2.76 % |
| Other solids | 3.46 % |
| PAC normalized | 444.1 |
| PAC se | 233.81 |
| POD | 179.87 |
| Protein | 4.52 % |
| Protein/Water | 8.58 % |
| Salt | 0.04 % |
| Serving temp | -15.8°C, 3.6°F |
| Stabilizers | 0.13 % |
| Stabilizers/Water | 0.24 % |
| Sugar | 16.26 % |
| Total fat | 18.06 % |
| Total solids | 47.35 % |
| Total sugars | 21.19 % |
| Water | 52.65 % |
| Weight | 1117.40 g |
what gives this recipe brownish color?
After Eight is a thin mint covered in dark chocolate so it’s the chocolate that gives that color.