Vanilla and Passion Fruit Ice Cream
Calories/100g
243
kcalSweetness
17
%Yields
1.15
quarts/literWeight
1027
gIngredients
Cream (40%)
320gMilk (3%)
350gSkim milk powder
49gEgg yolk (2)
36gPassion fruit juice from fresh passion fruit, strained from pits.
90gLemon juice
15gSucrose
130gDextrose
35gVanilla bean
1 beanStabilizer
1.5g (blend of LBG, Guar, Lambda Carrageenan 4:2:1 ratio)
0.86g:0.43g:0.21g
Directions
- Add all dry ingredients to a bowl and mix well
- Add milk, cream and egg yolks to a pot
- Split the vanilla pod and scrape out the seeds then add the seeds to the pot
- Cut the vanilla pod up in small pieces and add to the pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Add the passion fruit juice and lemon juice
- Age in fridge overnight or at least four hours
- Sieve the ice cream mixture and process it in the ice cream machine
Detailed data
| Name | Amount |
|---|---|
| % Serving temp | 75 % |
| Added sugars | 16.11 % |
| Added sugars/Water | 28.58 % |
| Alcohol | 0.00 % |
| Alcohol/Water | 0.00 % |
| Butter fat | 13.80 % |
| Cacao fat | 0.00 % |
| Cacao fat/Water | 0.00 % |
| Cacao solids | 0.00 % |
| Cacao solids/Water | 0.00 % |
| Carbohydrates | 23.65 % |
| Carbohydrates/Water | 41.97 % |
| CarbsEU | 22.72 % |
| CarbsEU/Water | 40.32 % |
| Cost | 0.00 |
| Density | 1.10 Kg/L |
| Energy from Protein | 16.6 kcal |
| Energy/100g | 243.50 kcal |
| Evaporation | 20.6 g |
| Evaporation % | 2.0 % |
| Fiber | 0.93 % |
| Fiber/Water | 1.65 % |
| Final water | 567.47 g |
| Final weight | 1006.95 g |
| Freezing point | -3.3°C, 26.0°F |
| Gram per mL | 0.81 g/mL |
| HF | 0.00 |
| Ice cream volume | 1.15 L |
| Lactose | 5.18 % |
| Lactose/Water | 9.19 % |
| Milk fat | 13.80 % |
| Milk fat/Water | 24.49 % |
| Mix volume | 0.92 L |
| MSNF | 9.38 % |
| MSNF/Water | 16.64 % |
| Other fat | 1.03 % |
| Other fat/Water | 1.82 % |
| Other solids | 2.10 % |
| Other solids/Water | 3.73 % |
| Overrun | 25 % |
| PAC normalized | 447.9 |
| PAC se | 252.42 |
| PACtot | 249.6 |
| PACtot normalized | 442.9 |
| POD | 172.54 |
| Polyols | 0.00 % |
| Polyols/Water | 0.00 % |
| Protein | 4.23 % |
| Protein/Water | 7.50 % |
| Salt | 0.04 % |
| Salt/Water | 0.07 % |
| Saturated fat | 8.27 % |
| Saturated fat/Water | 14.67 % |
| Saturated/Unsaturated | 126.0 % |
| Serving temp | -15.7°C, 3.7°F |
| Serving temp Corvitto | -10.0°C, 14.0°F |
| Stabilizers | 0.15 % |
| Stabilizers/Water | 0.26 % |
| Sugar | 17.15 % |
| Sugar/Water | 30.43 % |
| Total fat | 14.83 % |
| Total fat/Water | 26.32 % |
| Total solids | 43.65 % |
| Total solids/Water | 77.45 % |
| Total sugars | 22.33 % |
| Total sugars label | 22.33 % |
| Total sugars label/Water | 39.62 % |
| Total sugars/Water | 39.62 % |
| TotCost | 0.00 |
| Trans fat | 0.00 % |
| Trans fat/Water | 0.00 % |
| TSNF | 28.81 % |
| TSNF/Water | 51.13 % |
| Unsaturated fat | 6.56 % |
| Unsaturated fat/Water | 11.65 % |
| Water | 56.35 % |
| Weight | 1027.50 g |
When lemon juice is added to Icecream base will the mixture not curdle ?
It can but if you add it when the mix is cold you are usually fine.
The best is to actually add it just before you churn it in the machine.
I did this with sea backthorn (havtorn) instead of passion fruit. Best ice cream ever, my guests said. Do you think it will work with lingon (have a lot in the freezer)?
Glad you liked it.
Sure should work with lingonberries as well.
Liked it very much! I also include a passion fruit swirl at the end based on:
https://www.seriouseats.com/fruit-syrup-for-swirled-ice-cream
Very fresh!