Orange Ice Cream
Calories/100g
250
kcalSweetness
17.5
%Yields
1.6
quarts/literWeight
1390
gIngredients
Milk (3%)
211gCream (40%)
474gSkim milk powder
79gEgg yolk (6)
102gSucrose
191gDextrose
20gOrange Juice, freshly squeezed and strained
300gLemon Juice
5gCointreau
5gStabilizer
2.5g Locust Bean GumZest of 3-4 oranges
Directions
- Add all dry ingredients to a bowl and mix well
- Add milk, cream, orange zest and egg yolks to a 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
- Age in fridge for at least 4 hours
- Add the orange juice and Cointreau and mix well
- Sieve the ice cream mixture and process it in the ice cream machine
Detailed data
| Name | Amount |
|---|---|
| % Serving temp | 75 % |
| Added sugars | 15.09 % |
| Added sugars/Water | 26.66 % |
| Alcohol | 0.12 % |
| Alcohol/Water | 0.21 % |
| Butter fat | 14.15 % |
| Cacao fat | 0.00 % |
| Cacao fat/Water | 0.00 % |
| Cacao solids | 0.00 % |
| Cacao solids/Water | 0.00 % |
| Carbohydrates | 21.99 % |
| Carbohydrates/Water | 38.85 % |
| CarbsEU | 21.99 % |
| CarbsEU/Water | 38.85 % |
| ChartName | Ice cream |
| Cost | 0.00 |
| Density | 1.09 Kg/L |
| Energy from Protein | 17.4 kcal |
| Energy/100g | 250.34 kcal |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Fiber | 0.00 % |
| Fiber/Water | 0.00 % |
| Final water | 786.49 g |
| Final weight | 1389.50 g |
| Freezing point | -3.2°C, 26.2°F |
| Gram per mL | 0.73 g/mL |
| HF | 0.00 |
| Ice cream volume | 1.59 L |
| Lactose | 4.74 % |
| Lactose/Water | 8.37 % |
| Milk fat | 14.15 % |
| Milk fat/Water | 25.00 % |
| Mix volume | 1.28 L |
| MSNF | 8.55 % |
| MSNF/Water | 15.11 % |
| Other fat | 1.98 % |
| Other fat/Water | 3.50 % |
| Other solids | 0.96 % |
| Other solids/Water | 1.69 % |
| Overrun | 25 % |
| PAC normalized | 434.7 |
| PAC se | 246.06 |
| PACtot | 248.1 |
| PACtot normalized | 438.2 |
| POD | 175.97 |
| Polyols | 0.00 % |
| Polyols/Water | 0.00 % |
| Protein | 4.34 % |
| Protein/Water | 7.67 % |
| Salt | 0.03 % |
| Salt/Water | 0.06 % |
| Saturated fat | 8.86 % |
| Saturated fat/Water | 15.66 % |
| Saturated/Unsaturated | 122.0 % |
| Serving temp | -15.1°C, 4.8°F |
| Serving temp Corvitto | -10.0°C, 14.0°F |
| Stabilizers | 0.18 % |
| Stabilizers/Water | 0.32 % |
| Sugar | 16.93 % |
| Sugar/Water | 29.92 % |
| Total fat | 16.13 % |
| Total fat/Water | 28.50 % |
| Total solids | 43.40 % |
| Total solids/Water | 76.67 % |
| Total sugars | 21.67 % |
| Total sugars label | 21.67 % |
| Total sugars label/Water | 38.28 % |
| Total sugars/Water | 38.28 % |
| TotCost | 0.00 |
| Trans fat | 0.00 % |
| Trans fat/Water | 0.00 % |
| TSNF | 27.27 % |
| TSNF/Water | 48.17 % |
| Unsaturated fat | 7.27 % |
| Unsaturated fat/Water | 12.84 % |
| Water | 56.60 % |
| Weight | 1389.50 g |
Would it matter much if I added the orange juice after cooling the mix down, to let it all age together? Also, I assume the lemon juice goes in with the other juice & the Cointreau.
Best is to add it just before churning to avoid the risk of curdling.
But if the mix is properly cool you will probably be ok. But there is no benefit of aging the mix with the juice.
And yes, the orange and lemon and Cointreau are mixed together.
This recipe is looking good and delicious. I will try it at my home and also will share with others. Thanks and keep posting more!!!
hogy viszem át a programba?
hogyan másolom be oda,hogy dolgozhassak vele.
You have to manually type in the recipe in the calculator.
In the future I will add the recipe file to the recipe for download.
Tried it and it’s delicious! Added melted dark chocolate at the end of freezing but did not have Cointreau at home. Made an after ski version with a bit of Aperol.