Chocolate Ice Cream
Calories/100g
267
kcalSweetness
17.5
%Yields
1.4
quarts/literWeight
1227
gIngredients
Cream (40%)
285gMilk (3%)
515gCocoa Powder
27gChocolate 70%
130gEgg yolk (3)
51gSucrose
100gDextrose
100gVanilla extract
10gSilk Gel (optional)
5gStabilizer
2gSalt
2g
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients except the egg yolks to a high speed blender
- Blend on max speed for one minute
- Turn speed down and add the dry ingredients
- Run on high again for approximately two minutes or until smooth and the chocolate has been emulsified.
- Turn speed down again and add the egg yolks and run on medium speed for 30 seconds.
- At this point you can add the mix to your machine and churn it. That is what I did this time. See note below on raw egg yolks. Continue if you want to heat the mix.
- Pour the mix into a pan and slowly heat while stirring to 83C/181F
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge overnight or at least four hours
- Churn in your ice cream machine
Detailed data
| Name | Amount |
|---|---|
| Alcohol | 0.29 % |
| Carbohydrates | 19.56 % |
| Density | 1.10 Kg/L |
| Energy from Protein | 9.9 kcal |
| Energy/100g | 267.08 kcal |
| Fiber | 0.00 % |
| Final water | 654.12 g |
| Final weight | 1227.00 g |
| Freezing point | -3.8°C, 25.1°F |
| HF | 128.47 |
| HF@Serving temp | 75 |
| Lactose | 2.69 % |
| Lactose/Water | 5.05 % |
| Milk fat | 10.55 % |
| Mix volume | 1.11 L |
| MSNF | 4.85 % |
| MSNF/Water | 9.10 % |
| Other fat | 1.12 % |
| Other solids | 0.80 % |
| PAC normalized | 530.6 |
| PAC se | 282.85 |
| POD | 175.46 |
| Protein | 2.47 % |
| Protein/Water | 4.64 % |
| Salt | 0.19 % |
| Serving temp | -13.9°C, 6.9°F |
| Stabilizers | 0.16 % |
| Stabilizers/Water | 0.31 % |
| Sugar | 18.83 % |
| Total fat | 16.64 % |
| Total solids | 46.69 % |
| Total sugars | 21.52 % |
| Water | 53.31 % |
| Weight | 1227.00 g |
I see that you’re using Silk Gel in this recipe. Does that act as an emulsifier, stabilizer or a bit of both? Google tells me it contains mono and diglycerides (E471) so I’m guessing it’s providing additional emulsification as well as that which is already provide from the lecithin in the egg yolks? Just wondering if there is any additional benefit from using it compared to something like lecithin and whether you would use it instead of the usual stabilizers/emulsifier or as a complement to your existing ones.
Thank you!
It acts as an emulsifier and it also has some flavoring ingredients.
This recipe was mostly an experiment using SilkGel.
E471 is a powerful emulsifier so I guess you could use it alone but I have not tried that.
I never use it anymore and haven’t tested that much using it but I know some people use it all the time instead of egg yolks.