Saturday, February 25, 2012

Ice Cream

Fordi's Fantastic Ice cream

This scalable, generic ice cream recipe provides a smooth, creamy ice cream. The carrageenan provides good stability against short bursts of heat (so you can bring it to a party) and limits crystal formation during cooling. The starch improves the overall mouth-feel of the custard and helps with stability.

This recipe can be used for sweet or savory ice creams; the sugar is limited to 6.25g/serving - only about 25 kcal - so is only used to aid in maintaining the emulsion, and doesn't provide much of the sweetness. Add up to 50g of sugars or syrups with the mixins to make a sweeter dessert, but avoid overwetting the custard.

Up to half of the milk may be substituted for alcoholic ingredients.

For the scalable form of the recipe:

  • Percentages are by mass
  • Optional ingredients' percentages are marked in parenthesis (50%), and do not count towards the total mass

Serving size: 110g : 1/2 cup


Mass Volume Percent Name
500g 2 cups 57.0% Cream
250g 1 cup 28.0% Milk
50g 1/4 cup 5.5% Sugar
50g 3 yolks 5.5% Egg yolk
30g 3 tbsp 4.0% Corn starch
320g 1.5 cups (36.0%) Mixins: Syrups, Fruit, nuts, chocolate, etc.
5g 1 tsp ( 0.6%) Vanilla or other extract
1g 1/4 tsp ( 0.1%) Kappa Carrageenan


  1. Partition ingredients into containers and chill
  2. Chill cream and a work bowl, and freeze ice cream maker bowl
  3. Mix yolks, sugar, starch
  4. Add milk to saucepan on medium heat until between 62 °C / 145 °F and 66 °C / 150 °F
  5. Add Carrageenan to milk and stir until dissolved
  6. Slowly add the hot milk to the egg, stirring constantly
  7. Add the mixture back to the saucepan and heat on medium-low until thick. DO NOT BOIL.
  8. Strain through a wire mesh filter to remove any lumps from the custard
  9. At this point, you may fold in the mixins
  10. Once milk has cooled, transfer to a chilled bowl and chill in refrigerator for 1.5 hrs (1 hr plus 2 hr/kg milk)
  11. While waiting, whip chilled cream with any extracts to soft peaks and chill
  12. Once milk is done chilling, fold the whipped cream into the milk.
  13. Move everything to ice cream maker bowl and run according to manufacturer's instructions (usually until the device sounds like it's working too hard)

No comments: