Comments on: Balancing for different ice cream types

By: icecreamcalc

icecreamcalc — Mon, 28 Jul 2025 20:27:04 +0000

In reply to Scott. Yes

By: Scott

Scott — Mon, 28 Jul 2025 19:36:59 +0000

Can malic and citric acids be swapped?
I have a recipe for pistachio ice cream that uses the former but I have the latter.

By: Angie

Angie — Wed, 02 Jul 2025 16:31:24 +0000

Amazing explanation. I have a question-what are your considerations when you set on a preferred serving temp, and does it shift significantly when making non-egg bases vs custard based?

By: Joao

Joao — Sun, 07 Apr 2024 22:36:24 +0000

Hi Guys,

I am using a receipe for strawberry sorbet that is very simple:
neutro (0,6%), sugar, dextrose, water (26%) and strawberry (50%) – it works on the shop but I feel it my have to much water and the ice cream will dry fast…
Any tips?

By: icecreamcalc

icecreamcalc — Sun, 16 Jul 2023 06:01:13 +0000

In reply to Nathan. Just add it as any other ingredient by using the USDA database or the nutrition label.

By: Nathan

Nathan — Sat, 15 Jul 2023 15:19:25 +0000

If you use freeze dried strawberries, for example. We no longer need to account for water, but we would still need to adjust for sugar and solids? How would you modify the strawberry ingredient to make a “freeze dried strawberry” ingredient?

By: icecreamcalc

icecreamcalc — Sat, 30 Jul 2022 15:27:41 +0000

In reply to Bryce. Certain ingredients you don't want to change. This includes for example stabilisers. Egg yolks is also a user choise how many to use. If egg yolks are included in the balancing they might be reduced to zero or increased changing the intended type of ice cream. I.e custard or no-egg ice cream. Flavor ingredients should also not be included, you don't want to change the amount of flavouring you add.

By: Bryce

Bryce — Sat, 30 Jul 2022 15:17:55 +0000

Why exactly are we checking the fixed box for the yolks and stabilizer and also checking it for the strawberries and chocolate?

By: Marcelo Souza

Marcelo Souza — Sun, 13 Feb 2022 22:42:22 +0000

Clearest explanation impossible, thank you!
I´ll try out.

By: icecreamcalc

icecreamcalc — Sun, 13 Feb 2022 07:02:45 +0000

In reply to Marcelo Souza. Hi, Just add 4% Inulin then re-balance the recipe to have 12% total fat (locking Inulin at 4%). There are different ways to do this. I think the easiest is to use the balance tool. If you are unsure email me the recipe file at icecreamcalc@gmail.com and I can show you.