Vanilla and Passion Fruit Ice Cream

Vanilla and Passion Fruit Ice Cream

Recipe by icecreamcalc
Calories/100g

243

kcal
Sweetness

17

%
Yields

1.15

quarts/liter
Weight

1027

g

Ingredients

  • Cream (40%)
    320g

  • Milk (3%)
    350g

  • Skim milk powder
    49g

  • Egg yolk (2)
    36g

  • Passion fruit juice from fresh passion fruit, strained from pits.
    90g

  • Lemon juice
    15g

  • Sucrose
    130g

  • Dextrose
    35g

  • Vanilla bean
    1 bean

  • Stabilizer
    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

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
% Serving temp75 %
Added sugars16.11 %
Added sugars/Water28.58 %
Alcohol0.00 %
Alcohol/Water0.00 %
Butter fat13.80 %
Cacao fat0.00 %
Cacao fat/Water0.00 %
Cacao solids0.00 %
Cacao solids/Water0.00 %
Carbohydrates23.65 %
Carbohydrates/Water41.97 %
CarbsEU22.72 %
CarbsEU/Water40.32 %
Cost0.00
Density1.10 Kg/L
Energy from Protein16.6 kcal
Energy/100g243.50 kcal
Evaporation20.6 g
Evaporation %2.0 %
Fiber0.93 %
Fiber/Water1.65 %
Final water567.47 g
Final weight1006.95 g
Freezing point-3.3°C, 26.0°F
Gram per mL0.81 g/mL
HF0.00
Ice cream volume1.15 L
Lactose5.18 %
Lactose/Water9.19 %
Milk fat13.80 %
Milk fat/Water24.49 %
Mix volume0.92 L
MSNF9.38 %
MSNF/Water16.64 %
Other fat1.03 %
Other fat/Water1.82 %
Other solids2.10 %
Other solids/Water3.73 %
Overrun25 %
PAC normalized447.9
PAC se252.42
PACtot249.6
PACtot normalized442.9
POD172.54
Polyols0.00 %
Polyols/Water0.00 %
Protein4.23 %
Protein/Water7.50 %
Salt0.04 %
Salt/Water0.07 %
Saturated fat8.27 %
Saturated fat/Water14.67 %
Saturated/Unsaturated126.0 %
Serving temp-15.7°C, 3.7°F
Serving temp Corvitto-10.0°C, 14.0°F
Stabilizers0.15 %
Stabilizers/Water0.26 %
Sugar17.15 %
Sugar/Water30.43 %
Total fat14.83 %
Total fat/Water26.32 %
Total solids43.65 %
Total solids/Water77.45 %
Total sugars22.33 %
Total sugars label22.33 %
Total sugars label/Water39.62 %
Total sugars/Water39.62 %
TotCost0.00
Trans fat0.00 %
Trans fat/Water0.00 %
TSNF28.81 %
TSNF/Water51.13 %
Unsaturated fat6.56 %
Unsaturated fat/Water11.65 %
Water56.35 %
Weight1027.50 g

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