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Semla Ice Cream

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

Image: Thomas Åberg, @norrland247

The ice cream version is a custard base flavored with cardamom and layered with almond paste and shaved roasted almonds.

Semla Ice Cream

Recipe by icecreamcalc
Calories/100g

256

kcal
Sweetness

18

%
Yields

1.1

quarts/liter
Weight

1000

g

Ingredients

  • Milk (3%)
    370g

  • Cream (40%)
    325g

  • Skim milk powder
    23g

  • Egg yolk
    95g

  • Sucrose
    148g

  • Dextrose
    37g

  • Stabilizer
    1.4g

  • Green cardamom pods, crushed
    10

  • Almond paste

  • Roasted almond shavings

  • Almond Paste
  • Almonds blanched, peeled and dry
    250g

  • Sugar
    125g

  • Glucose syrup
    50g

  • Water
    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

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 sugars18.25 %
Added sugars/Water32.68 %
Alcohol0.00 %
Alcohol/Water0.00 %
Bound water49.03 %
Butter fat14.12 %
Cacao fat0.00 %
Cacao fat/Water0.00 %
Cacao solids0.00 %
Cacao solids/Water0.00 %
Carbohydrates22.57 %
Carbohydrates/Water40.42 %
CarbsEU22.57 %
CarbsEU/Water40.42 %
ChartNameIce cream
Cost0.00
Density1.09 Kg/L
Emulsifiers0.66 %
Emulsifiers/Water1.19 %
Energy from Protein16.6 kcal
Energy/100g255.69 kcal
Evaporation0.0 g
Evaporation %0.0 %
Fiber0.00 %
Fiber/Water0.00 %
Final water1675.31 g
Final weight3000.00 g
Freezing point-3.1°C, 26.3°F
Gram per mL0.86 g/mL
HF0.00
Ice cream volume3.30 L
Lactose3.96 %
Lactose/Water7.10 %
Milk fat14.12 %
Milk fat/Water25.28 %
Mix volume2.75 L
MSNF7.14 %
MSNF/Water12.79 %
Other fat2.51 %
Other fat/Water4.49 %
Other solids0.96 %
Other solids/Water1.72 %
Overrun20 %
PAC normalized453.8
PAC se253.44
PACtot256.0
PACtot normalized458.4
POD181.56
Polyols0.00 %
Polyols/Water0.00 %
Protein4.16 %
Protein/Water7.45 %
Salt0.04 %
Salt/Water0.08 %
Saturated fat9.34 %
Saturated fat/Water16.73 %
Saturated/Unsaturated128.3 %
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
Stabilizers0.14 %
Stabilizers/Water0.25 %
Sugar18.30 %
Sugar/Water32.77 %
Total fat16.62 %
Total fat/Water29.77 %
Total solids44.16 %
Total solids/Water79.07 %
Total sugars22.26 %
Total sugars label22.26 %
Total sugars label/Water39.87 %
Total sugars/Water39.87 %
TotCost0.00
Trans fat0.00 %
Trans fat/Water0.00 %
TSNF27.53 %
TSNF/Water49.30 %
Unsaturated fat7.28 %
Unsaturated fat/Water13.04 %
Water55.84 %
Weight3000.00 g

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