Triple Chocolate Ice Cream
Calories/100g
280
kcalSweetness
18
%Yields
1.3
quarts/literWeight
1178
gChocolate ice cream with chocolate fudge and chocolate stracciatella.
Warning! This is a very powerful chocolate ice cream 🙂
Ingredients
Milk (3%)
450gCream (40%)
310gSkim milk powder
20gValrhona Caraïbe 66% (or other dark chocolate)
150gCocoa Powder 21%
30gEgg yolk (2)
34gSucrose
100gDextrose
75gVanilla extract
5gStabilizer
1.5gSalt
3g- Chocolate fudge
Cocoa powder
75gSugar
50gSalt
5gGlucose syrup
100gCream (40%)
200g- Chocolate stracciatella
100g of melted dark chocolate
Directions
- Add all dry ingredients to a bowl and mix well (not the chocolate)
- Add all other ingredients to a pan
- Whisk in the dry ingredients
- Slowly heat the mix to 79C/175F while stirring
- 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
- At the very end drizzle in the melted stracciatella chocolate in a thin stream
- After churning layer the ice cream and chocolate fudge. Add to taste, you will not need all the fudge.
- Chocolate fudge ripple (from Hello My Name Is Ice Cream)
- Add the dry ingredients to a bowl and mix
- Add the cream and glucose syrup to a pan
- Heat the cream and glucose on medium heat until boiling
- Whisk in the cream a little at the time to the dry ingredients
- Transfer back to the pan and slowly heat to boiling stirring with a spatula
- Strain and chill
Detailed data
Name | Amount |
---|---|
% Serving temp | 75 % |
Added sugars | 14.34 % |
Added sugars/Water | 28.35 % |
Alcohol | 0.15 % |
Alcohol/Water | 0.29 % |
Butter fat | 11.68 % |
Cacao fat | 5.63 % |
Cacao fat/Water | 11.12 % |
Cacao solids | 5.45 % |
Cacao solids/Water | 10.77 % |
Carbohydrates | 22.91 % |
Carbohydrates/Water | 45.28 % |
CarbsEU | 22.91 % |
CarbsEU/Water | 45.28 % |
Cost | 0.00 |
Density | 1.10 Kg/L |
Energy from Protein | 15.3 kcal |
Energy/100g | 279.85 kcal |
Evaporation | 0.0 g |
Evaporation % | 0.0 % |
Fiber | 0.00 % |
Fiber/Water | 0.00 % |
Final water | 596.09 g |
Final weight | 1178.50 g |
Freezing point | -4.2°C, 24.4°F |
Gram per mL | 0.00 g/mL |
HF | 148.69 |
Ice cream volume | 1.33 L |
Lactose | 3.50 % |
Lactose/Water | 6.93 % |
Milk fat | 11.68 % |
Milk fat/Water | 23.10 % |
Mix volume | 1.07 L |
MSNF | 6.32 % |
MSNF/Water | 12.50 % |
Other fat | 0.78 % |
Other fat/Water | 1.54 % |
Other solids | 2.79 % |
Other solids/Water | 5.52 % |
Overrun | 25 % |
PAC normalized | 564.5 |
PAC se | 285.53 |
PACtot | 302.0 |
PACtot normalized | 597.1 |
POD | 178.92 |
Polyols | 0.00 % |
Polyols/Water | 0.00 % |
Protein | 3.82 % |
Protein/Water | 7.56 % |
Salt | 0.28 % |
Salt/Water | 0.56 % |
Saturated fat | 9.89 % |
Saturated fat/Water | 19.56 % |
Saturated/Unsaturated | 120.7 % |
Serving temp | -14.7°C, 5.6°F |
Serving temp Corvitto | -12.0°C, 10.4°F |
Stabilizers | 0.13 % |
Stabilizers/Water | 0.25 % |
Sugar | 18.67 % |
Sugar/Water | 36.91 % |
Total fat | 18.09 % |
Total fat/Water | 35.76 % |
Total solids | 49.42 % |
Total solids/Water | 97.70 % |
Total sugars | 22.17 % |
Total sugars label | 22.17 % |
Total sugars label/Water | 43.83 % |
Total sugars/Water | 43.83 % |
TotCost | 0.00 |
Trans fat | 0.00 % |
Trans fat/Water | 0.00 % |
TSNF | 31.33 % |
TSNF/Water | 61.94 % |
Unsaturated fat | 8.20 % |
Unsaturated fat/Water | 16.20 % |
Water | 50.58 % |
Weight | 1178.50 g |