Recipe – Ice Cream Calculator https://icecreamcalc.com Ice cream recipe and balancing software Thu, 11 May 2023 12:59:53 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://i0.wp.com/icecreamcalc.com/wp-content/uploads/2020/07/cropped-20200613_204003-1-scaled-e1594064807104-1.jpg?fit=32%2C32&ssl=1 Recipe – Ice Cream Calculator https://icecreamcalc.com 32 32 186510968 Valrhona P125 Coeur de Guanaja 80% https://icecreamcalc.com/2023/05/11/valrhona-p125-coeur-de-guanaja-80/ https://icecreamcalc.com/2023/05/11/valrhona-p125-coeur-de-guanaja-80/#comments Thu, 11 May 2023 12:06:48 +0000 https://icecreamcalc.com/?p=3304
Valrhona P125 Coeur de Guanaja 80%
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Valrhona P125 Coeur de Guanaja 80%

Recipe by icecreamcalc
Calories/100g

247

kcal
Sweetness

18

%
Yields

1.2

quarts/liter
Weight

1090

g

Ingredients

  • Milk 3%
    500 g

  • Cream 40%
    240 g

  • Sucrose
    110 g

  • Dextrose
    100 g

  • P125 Coeur de Guanaja 80%
    100 g

  • Cacao powder (21%) (Valrhona)
    30 g

  • Mono and diglycerides of fatty acids (or lecithin)
    4.5 g

  • Stabilizer
    1.5 g (LBG+Guar+L-Carrageenan 4:2:1 ratio)

  • Salt
    3.5 g

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

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

]]> https://icecreamcalc.com/2023/05/11/valrhona-p125-coeur-de-guanaja-80/feed/ 11 3304 Dark Chocolate Orange Ice Cream https://icecreamcalc.com/2023/04/23/dark-chocolate-orange-ice-cream/ https://icecreamcalc.com/2023/04/23/dark-chocolate-orange-ice-cream/#comments Sun, 23 Apr 2023 18:27:16 +0000 https://icecreamcalc.com/?p=3280
Dark Chocolate Orange Ice Cream
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Dark Chocolate Orange Ice Cream

Recipe by icecreamcalc
Calories/100g

250

kcal
Sweetness

18

%
Yields

1.8

quarts/liter
Weight

1603

g

Ingredients

  • Milk 3%
    770 g

  • Cream 40%
    320 g

  • Skim milk powder
    25 g

  • Sucrose
    130 g

  • Dextrose
    150 g

  • Cacao powder (21%) (Valrhona)
    50 g

  • Chocolate 70%
    150 g

  • Mono and diglycerides of fatty acids (or lecithin)
    6 g

  • Stabilizer
    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

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

]]> https://icecreamcalc.com/2023/04/23/dark-chocolate-orange-ice-cream/feed/ 6 3280 Gianduja Lactose Free Ice Cream https://icecreamcalc.com/2022/11/19/gianduja-lactose-free-ice-cream/ https://icecreamcalc.com/2022/11/19/gianduja-lactose-free-ice-cream/#comments Sat, 19 Nov 2022 07:41:40 +0000 https://icecreamcalc.com/?p=2661
Gianduja Lactose Free Ice Cream
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Gianduja Lactose Free Ice Cream

Recipe by icecreamcalc
Calories/100g

266

kcal
Sweetness

18

%
Yields

1.2

quarts/liter
Weight

1003

g

Ingredients

  • Milk 3% lactose free
    410 g

  • Cream 36% lactose free
    240 g

  • Hazelnut paste (100% hazelnuts)
    90 g

  • Cacao powder (21%)
    20 g

  • Egg yolk
    45 g

  • Sucrose
    120 g

  • Dextrose
    70 g

  • Salt
    1.8 g

  • Vanilla extract
    5 g

  • Stabilizer Tara Gum (read more…)
    1.35 g

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

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

]]> https://icecreamcalc.com/2022/11/19/gianduja-lactose-free-ice-cream/feed/ 5 2661 Pucko Gelato https://icecreamcalc.com/2022/07/27/pucko-gelato/ https://icecreamcalc.com/2022/07/27/pucko-gelato/#comments Wed, 27 Jul 2022 06:29:33 +0000 https://icecreamcalc.com/?p=2502 Gelato made from the classic Swedish drink Pucko. https://en.wikipedia.org/wiki/Pucko

Pucko Gelato
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Pucko Gelato

Recipe by icecreamcalc
Calories/100g

180

kcal
Sweetness

17

%
Yields

1.6

quarts/liter
Weight

1410

g

Ingredients

  • Pucko
    900 g

  • Cream 40%
    250 g

  • Skim milk powder
    9 g

  • Sucrose
    190 g

  • Dextrose
    55 g

  • Stabilizer (read more…)
    3 g

  • Lecithin (emulsifier)
    3 g

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

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

]]> https://icecreamcalc.com/2022/07/27/pucko-gelato/feed/ 2 2502 Nutella Gelato https://icecreamcalc.com/2022/07/27/nutella-gelato/ https://icecreamcalc.com/2022/07/27/nutella-gelato/#comments Wed, 27 Jul 2022 05:32:53 +0000 https://icecreamcalc.com/?p=2497

Nutella Gelato
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Nutella Gelato

Recipe by icecreamcalc
Calories/100g

220

kcal
Sweetness

19

%
Yields

1.6

quarts/liter
Weight

1500

g

Ingredients

  • Milk (3%)
    950 g

  • Nutella
    380 g

  • Skim milk powder
    80 g

  • Dextrose
    85 g

  • Stabilizer (read more…)
    2 g

  • Lecithin (emulsifier)
    3 g

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

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

]]> https://icecreamcalc.com/2022/07/27/nutella-gelato/feed/ 4 2497 Chocolate Coffee Ice Cream lactose free https://icecreamcalc.com/2022/04/21/chocolate-coffee-ice-cream-lactose-free/ https://icecreamcalc.com/2022/04/21/chocolate-coffee-ice-cream-lactose-free/#comments Thu, 21 Apr 2022 08:03:28 +0000 https://icecreamcalc.com/?p=2431

Chocolate Coffee Ice Cream lactose free
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Chocolate Coffee Ice Cream lactose free

Recipe by icecreamcalc
Calories/100g

247

kcal
Sweetness

18

%
Yields

1.1

quarts/liter
Weight

1000

g

Ingredients

  • Milk lactose free (3%)
    430 g

  • Cream lactose free (36%)
    220 g

  • Felchlin Maracaibo Clasificado 65
    100 g

  • Cocoa powder 21%
    30 g

  • Coffe instant freeze dried
    6g

  • Sucrose
    65 g

  • Dextrose
    110 g

  • Egg yolk
    35 g

  • Stabilizer (read more…)
    1.5 g

  • Salt
    2 g

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

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
Chocolate-Lactose-FreeDownload

]]> https://icecreamcalc.com/2022/04/21/chocolate-coffee-ice-cream-lactose-free/feed/ 2 2431 Hazelnut Ice Cream lactose free https://icecreamcalc.com/2022/04/15/hazelnut-ice-cream-lactose-free/ https://icecreamcalc.com/2022/04/15/hazelnut-ice-cream-lactose-free/#comments Fri, 15 Apr 2022 15:56:27 +0000 https://icecreamcalc.com/?p=2418

Hazelnut Ice Cream lactose free
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Hazelnut Ice Cream lactose free

Recipe by icecreamcalc
Calories/100g

245

kcal
Sweetness

17

%
Yields

1.1

quarts/liter
Weight

986

g

Ingredients

  • Milk lactose free (3%)
    500 g

  • Cream lactose free (36%)
    150 g

  • Inulin
    10 g

  • Egg yolk (2)
    34 g

  • Sucrose
    90 g

  • Dextrose
    100 g

  • Hazelnut butter
    100 g

  • Stabilizer (read more…)
    1.4 g

  • Salt
    1 g

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

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
Hazelnut-Lactose-FreeDownload
]]> https://icecreamcalc.com/2022/04/15/hazelnut-ice-cream-lactose-free/feed/ 2 2418 Bastani Ice Cream https://icecreamcalc.com/2022/03/18/bastani-ice-cream/ https://icecreamcalc.com/2022/03/18/bastani-ice-cream/#comments Fri, 18 Mar 2022 17:45:35 +0000 https://icecreamcalc.com/?p=2386 Persian saffron ice cream with rose water, vanilla and pistachios.

Bastani Ice Cream
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Bastani Ice Cream

Recipe by icecreamcalc
Calories/100g

255

kcal
Sweetness

18.7

%
Yields

1.2

quarts/liter
Weight

1160

g

Ingredients

  • Milk (3%)
    340 g

  • Cream (40%)
    360 g

  • Skim milk powder
    15 g

  • Egg yolk (4)
    68 g

  • Sucrose
    150 g

  • Dextrose
    45 g

  • Rose water
    15 g

  • Vanilla paste (or one vanilla pod, or vanilla extract)
    10 g

  • Saffron
    0.25 g

  • Stabilizer (read more…)
    1.5 g

  • Pistachios, chopped
    150 g

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
  • At the end of churning add the chopped pistachios

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

]]> https://icecreamcalc.com/2022/03/18/bastani-ice-cream/feed/ 14 2386 Toblerone Ice Cream https://icecreamcalc.com/2022/03/03/toblerone-ice-cream/ https://icecreamcalc.com/2022/03/03/toblerone-ice-cream/#comments Thu, 03 Mar 2022 16:25:33 +0000 https://icecreamcalc.com/?p=2331 Ice cream inspired by the Toblerone chocolate. Milk chocolate ice cream with almond and honey nougat pieces. Using high quality Swiss chocolate from Felchlin.

Toblerone Ice Cream
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Toblerone Ice Cream

Recipe by icecreamcalc
Calories/100g

264

kcal
Sweetness

18.7

%
Yields

1.2

quarts/liter
Weight

1079

g

Ingredients

  • Milk (3%)
    500 g

  • Cream (40%)
    220 g

  • Skim milk powder
    20 g

  • Sucrose
    25 g

  • Dextrose
    70 g

  • Honey
    40 g

  • Felchlin Maracaibo Creole 49
    120 g

  • Felchlin Maracaibo Clasificado 65
    80 g

  • Lecithin (liquid)
    3 g

  • Stabilizer (read more…)
    1.5 g

  • Torrone pieces (almond and honey nougat)
    300 g

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
  • At the end of churning add the chopped nougat
  • Torrone
  • Use a soft honey and almond nougat or make your own. I used this recipe but only used almonds for the add-ins. I also did not use the wafer paper as the nougat will be chopped up before using. This recipe will make much more than you need for the ice cream. https://brunoalbouze.com/recipe/nougat-de-montelimar/
  • Freeze the nougat and once frozen chop into small pieces.

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
TobleroneDownload

]]> https://icecreamcalc.com/2022/03/03/toblerone-ice-cream/feed/ 3 2331 Semla Ice Cream https://icecreamcalc.com/2022/01/28/semla-ice-cream/ https://icecreamcalc.com/2022/01/28/semla-ice-cream/#respond Fri, 28 Jan 2022 20:08:31 +0000 https://icecreamcalc.com/?p=2262 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
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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
Download recipe file SemlaDownload

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
]]> https://icecreamcalc.com/2022/01/28/semla-ice-cream/feed/ 0 2262