Mocha Orange Ice Cream

Coffee chocolate and orange.

Mocha Orange Ice Cream

Recipe by icecreamcalc
Calories/100g

280

kcal
Sweetness

18

%
Yields

1.3

quarts/liter
Weight

1152

g

Chocolate and orange ice cream with cold infused coffee.

Ingredients

  • Milk (3%)
    375g

  • Cream (40%)
    350g

  • Skim milk powder
    40g

  • Egg yolk
    34g

  • Sucrose
    125g

  • Dextrose
    55g

  • Chocolate 70%
    100g

  • Cacao powder 21%
    20g

  • Orange Juice
    50g

  • Zest of one orange

  • Whole coffee beans
    15g (or 30g if you want stronger coffee taste)

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

  • Salt
    2g

Directions

  • Add the sucrose, dextrose, skim milk powder, cacao powder, stabilizers and salt to a bowl and mix well
  • Add the milk, cream, chocolate, egg yolks and orange zest 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
  • When chilled add the coffee beans and the orange juice
  • Age in fridge 8-12 hours to let the coffee infuse properly.
  • Strain into your ice cream machine and churn
  • 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 %
Carbohydrates4.28 %
Density1.10 Kg/L
Energy from Protein13.4 kcal
Energy/100g280.27 kcal
Fiber0.00 %
Final water592.65 g
Final weight1152.40 g
Freezing point-4.0°C, 24.7°F
HF104.15
HF@Serving temp75
Lactose4.29 %
Lactose/Water8.35 %
Milk fat13.16 %
Mix volume1.05 L
MSNF7.76 %
MSNF/Water15.08 %
Other fat0.80 %
Other solids0.66 %
PAC normalized517.8
PAC se266.31
POD178.91
Protein3.34 %
Protein/Water6.50 %
Salt0.20 %
Serving temp-15.0°C, 5.1°F
Stabilizers0.12 %
Stabilizers/Water0.24 %
Sugar18.21 %
Total fat18.01 %
Total solids48.57 %
Total sugars22.50 %
Water51.43 %
Weight1152.40 g

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