Orange Thyme Crème Fraiche Ice Cream

Orange Thyme Crème Fraiche Ice Cream

Recipe by icecreamcalc
Calories/100g

251

kcal
Sweetness

18

%
Yields

1.4

quarts/liter
Weight

1220

g

Ingredients

  • Milk (3%)
    350g

  • Cream (40%)
    340g

  • Skim milk powder
    63g

  • Egg yolk (3)
    51g

  • Sucrose
    185g

  • Dextrose
    20g

  • Crème Fraiche
    100g

  • Orange Juice, freshly squeezed
    100g

  • Lemon Juice
    10g

  • Stabilizer
    1.75g (LBG 1.0g+Guar 0.5g+L-Carrageenan 0.25g)

  • Zest of one large orange

  • A few sprigs of Orange Scented Thyme (Thymus fragrantissimus)
    3g

Directions

  • Add all dry ingredients to a bowl and mix well
  • Add milk, cream, thyme and orange zest to a pan
  • Whisk in the dry ingredients
  • Whisk in the egg yolks
  • Slowly heat to 83C/181F while stirring.
  • Transfer to a zip-lock bag and chill in ice water
  • Whisk the crème fraiche, orange juice and lemon juice and add to the mix.
  • Age in fridge overnight or at least four hours
  • Strain and churn in your ice cream machine

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
  • Different methods to make your ice cream on this page

Detailed data

NameAmount
Alcohol0.00 %
Carbohydrates18.86 %
Density1.09 Kg/L
Energy from Protein16.5 kcal
Energy/100g251.31 kcal
Fiber0.00 %
Final water686.81 g
Final weight1220.75 g
Freezing point-3.2°C, 26.2°F
HF0.00
HF@Serving temp75
Lactose5.19 %
Lactose/Water9.23 %
Milk fat14.84 %
Mix volume1.12 L
MSNF9.42 %
MSNF/Water16.74 %
Other fat1.13 %
Other solids0.93 %
PAC normalized431.2
PAC se242.60
POD179.52
Protein4.13 %
Protein/Water7.34 %
Salt0.03 %
Serving temp-15.2°C, 4.7°F
Stabilizers0.14 %
Stabilizers/Water0.25 %
Sugar17.38 %
Total fat15.97 %
Total solids43.74 %
Total sugars22.57 %
Water56.26 %
Weight1220.75 g

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