Dark Chocolate Orange Ice Cream
Calories/100g
250
kcalSweetness
18
%Yields
1.8
quarts/literWeight
1603
gIngredients
Milk 3%
770 gCream 40%
320 gSkim milk powder
25 gSucrose
130 gDextrose
150 gCacao powder (21%) (Valrhona)
50 gChocolate 70%
150 gMono and diglycerides of fatty acids (or lecithin)
6 gStabilizer
2 g (LBG+Guar+L-Carrageenan 4:2:1 ratio)Orange Zest from two oranges
- Add-Ins
Candied orange peel to taste, in small pieces.
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients 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
- Process it in the ice cream machine
- Add the candied orange at the end of churning
are emulsifiers like egg yolks encouraged because I often look at the ingredient labels of popular ice cream brands like Jenis and there does not seem to be any emulsifiers. Usually just a guar gum + carageenan combo. Thanks.
I would say that most commercial brands of ice cream use emulsifiers for sure.
Jenis does not. She instead relies on the process of milk protein denaturation to get the texture of her ice cream.
For home recipes I strongly suggest using some kind of emulsifier.