The classic Swedish Semla as an ice cream.
The Semla is a small, wheat flour bun, flavored with cardamom and filled with almond paste and whipped cream.
https://sweden.se/culture/food/the-semla
The ice cream version is a custard base flavored with cardamom and layered with almond paste and shaved roasted almonds.
Semla Ice Cream
Calories/100g
256
kcalSweetness
18
%Yields
1.1
quarts/literWeight
1000
gIngredients
Milk (3%)
370gCream (40%)
325gSkim milk powder
23gEgg yolk
95gSucrose
148gDextrose
37gStabilizer
1.4gGreen cardamom pods, crushed
10Almond paste
Roasted almond shavings
- Almond Paste
Almonds blanched, peeled and dry
250gSugar
125gGlucose syrup
50gWater
25g
Directions
- Add all dry ingredients to a bowl and mix well
- Add milk, cream 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
- Sieve the ice cream mixture and process it in the ice cream machine
- Layer the ice cream with the Almond Paste and shaved roasted almonds
- Almond Paste
- Put the room tempered almonds in a food processor and process to a flour
- Heat sugar, glucose and water to 110C/230F
- Add the liquid to the food processor and mix for a short while
- Knead by hand to a smooth consistency
- If you like the paste to be looser add more sugar syrup
Detailed data
| Name | Amount |
|---|---|
| % Serving temp | 75 % |
| Added sugars | 18.25 % |
| Added sugars/Water | 32.68 % |
| Alcohol | 0.00 % |
| Alcohol/Water | 0.00 % |
| Bound water | 49.03 % |
| Butter fat | 14.12 % |
| Cacao fat | 0.00 % |
| Cacao fat/Water | 0.00 % |
| Cacao solids | 0.00 % |
| Cacao solids/Water | 0.00 % |
| Carbohydrates | 22.57 % |
| Carbohydrates/Water | 40.42 % |
| CarbsEU | 22.57 % |
| CarbsEU/Water | 40.42 % |
| ChartName | Ice cream |
| Cost | 0.00 |
| Density | 1.09 Kg/L |
| Emulsifiers | 0.66 % |
| Emulsifiers/Water | 1.19 % |
| Energy from Protein | 16.6 kcal |
| Energy/100g | 255.69 kcal |
| Evaporation | 0.0 g |
| Evaporation % | 0.0 % |
| Fiber | 0.00 % |
| Fiber/Water | 0.00 % |
| Final water | 1675.31 g |
| Final weight | 3000.00 g |
| Freezing point | -3.1°C, 26.3°F |
| Gram per mL | 0.86 g/mL |
| HF | 0.00 |
| Ice cream volume | 3.30 L |
| Lactose | 3.96 % |
| Lactose/Water | 7.10 % |
| Milk fat | 14.12 % |
| Milk fat/Water | 25.28 % |
| Mix volume | 2.75 L |
| MSNF | 7.14 % |
| MSNF/Water | 12.79 % |
| Other fat | 2.51 % |
| Other fat/Water | 4.49 % |
| Other solids | 0.96 % |
| Other solids/Water | 1.72 % |
| Overrun | 20 % |
| PAC normalized | 453.8 |
| PAC se | 253.44 |
| PACtot | 256.0 |
| PACtot normalized | 458.4 |
| POD | 181.56 |
| Polyols | 0.00 % |
| Polyols/Water | 0.00 % |
| Protein | 4.16 % |
| Protein/Water | 7.45 % |
| Salt | 0.04 % |
| Salt/Water | 0.08 % |
| Saturated fat | 9.34 % |
| Saturated fat/Water | 16.73 % |
| Saturated/Unsaturated | 128.3 % |
| Serving temp | -15.4°C, 4.2°F |
| Serving temp Corvitto | -10.6°C, 12.9°F |
| Serving temp gelato | -12.2°C, 10.0°F |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.25 % |
| Sugar | 18.30 % |
| Sugar/Water | 32.77 % |
| Total fat | 16.62 % |
| Total fat/Water | 29.77 % |
| Total solids | 44.16 % |
| Total solids/Water | 79.07 % |
| Total sugars | 22.26 % |
| Total sugars label | 22.26 % |
| Total sugars label/Water | 39.87 % |
| Total sugars/Water | 39.87 % |
| TotCost | 0.00 |
| Trans fat | 0.00 % |
| Trans fat/Water | 0.00 % |
| TSNF | 27.53 % |
| TSNF/Water | 49.30 % |
| Unsaturated fat | 7.28 % |
| Unsaturated fat/Water | 13.04 % |
| Water | 55.84 % |
| Weight | 3000.00 g |