What Is the Optimal Number of Servings of Ice Cream to Produce?

Beneath is the Excel spreadsheet I created to calculate my ice cream mix. It'south based on the calculations inWater ice Cream (7th Ed) past Professor Doug Goff and Professor Richard Hartel, which I highly recommend reading. There are no restrictions on the apply of this spreadsheet so feel free to download and apply information technology equally you see fit. Information technology comes populated with what I've found to exist the optimum mix composition for 900 ml (0.95 quart) of bootleg ice cream mix.

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Table of Contents

1. Download
2. Ingredients
- - 2.ane Mandatory Ingredients
  - 2.2 Optional Ingredients
  - two.3 Ingredients you can't use
3. Instructions
- - Step one. How To Enter The Cream And Milk Fat
  - Footstep ii. How To Enter The Mix Weight Pre and Post Heating
    - 2.1 If You lot Are Non Using My Method of Heating
    - 2.2 If You Are Using My Method Of Heating
  - Pace three. How To Enter The Mix Fat
  - Footstep 4. How To Enter The Milk Fat-Not-Solids
  - Pace five. How To Enter The Stabiliser and Emulsifier
  - Footstep 6. How To Enter The Carbohydrate
  - Step seven. How To Enter The Egg Yolk

1. Download

You can download the spreadsheet here. This spreadsheet is, and will remain, free to download and employ as yous see fit.

2. Ingredients

ii.1 Mandatory Ingredients

To use this spreadsheet, the three ingredients that yous have to utilise are foam, milk, and sugar. You can utilize either full-fat, semi-skimmed, or skimmed (fat-costless) milk, likewise as single, calorie-free, whipping, heavy, heavy whipping, or double cream. You can use any sugar that is composed of 100% solids (i.e. no water), which includes granulated (table), cane, demerara, turbinado, muscovado, lite-brown, or dark-brown saccharide, also as fructose, lactose, and maltose, but excludes liquid sugar or sugar syrup, dextrose, honey, capsize sugar, corn syrup solids (CSS), and maltodextrins, which contain some water.

2.2 Optional Ingredients

You can choose whether to employ skimmed milk pulverisation, stabilisers, and emulsifiers when composing your mix.

two.3 Ingredients you tin't use

I haven't included water, butter, whey pulverisation, or full-bodied milk, too every bit the sugars mentioned above, in this spreadsheet. I may create a second spreadsheet with these ingredients if there is enough interest.

3. Instructions

Step 1. How To Enter The Cream And Milk Fatty

It'south important that you only enter data in the cells coloured in yellow. To start, in cell C3 enter the fat percent of the foam that you'll be using. I use fresh double foam comprising 47.5g of fat per 100 ml, or 47.5% fatty. In prison cell C5, enter the fatty percentage of the milk that you'll be using. I utilise fresh fat-gratuitous milk comprising 0g fat per 100 ml, or 0% fat.

Step 2. How To Enter The Mix Weight Pre and Mail service Heating

2.1 If Y'all Are Not Using My Method of Heating

If yous're not planning on using my method of heating the mix at 72°C (161.half dozen°F) for 25 minutes to pasteurise and promote reversible poly peptide denaturation, which I've found has a significant event on texture, or are using a closed pasteuriser, the weight of your mix pre and mail service heating will remain constant. In cell C18 enter the weight in grams of the batch that you lot desire to make; about 997g produces 900 ml (0.95 quart) of mix, 890g near 800 ml (0.85 quart), and 760g virtually 700 ml (0.74 quart). In cell G18, enter the same value that you lot entered in prison cell C18.

ii.two If You Are Using My Method Of Heating

If you intend to use my method of heating the mix at 72°C (161.6°F) for 25 minutes, yous'll need to account for the reduction of h2o through evaporation, which will increment the solids percentages of the mix after heating (displayed in cells D30 to D36). When I heat my mix, I use a pan with a 24 cm (ix.45″) diameter and have found that 10% of the water in my 1150g starting mix evaporates, leaving 1035g of mix after 25 minutes of heating. Determining the amount of water that'southward evaporated from your mix will take some trial and mistake and will depend on factors including the size of your pan, the heating temperature, elevation, and ambient temperature.

I recommend starting with 1150g in cell C18 and 1035g in cell G18. Cells C20 to C26 display the weight of each ingredient needed for your mix. Use these values to combine all of your ingredients in your pan. Once combined, place your pan on some kitchen scales and record the combined weight of the mix and the pan. My starting weight is 2488g (1150g starting mix weight + 1338g weight of pan). On a medium oestrus, bring your mix to 72°C (161.6°F), which will accept between 10 and sixteen minutes, whilst continuously stirring. Once your mix reaches 72°C (161.vi°F), keep it as close to this temperature as you can for 25 minutes whilst stirring. After 25 minutes, identify the pan back on the scales and record the combined weight of the pan and the reduced mix. Subtract the weight of the pan from the total weight of the pan plus the reduced mix to go the weight of the mix after heating; mine is 1035g (2373g total weight of pan and mix later on heating – 1338g pan weight). Enter the weight of the mix afterward heating in cell G18. Use Steps 3-7 below to accommodate the data so that cells D30 to D36 brandish the following optimum mix limerick:

Total Solids – 55.3%
Non Fatty Milk Solids – x.viii%
Fatty – 24%
Sugar – sixteen.2%
Egg Yolk – iv.iii%
Stabiliser – 0%
Emulsifier – 0%

Pace three. How To Enter The Mix Fat

The per centum of fatty in your mix subsequently heating is displayed in cell D32. For homemade ice cream, I've found a mix comprising 24% milk fat optimum for the promotion of smooth and creamy texture. If you'd like to change this, change the value in cell C4.

Step iv. How To Enter The Milk Fatty-Not-Solids

The percent of non fat-milk-solids in your mix after heating is displayed in cell D31. I've found the optimum milk fat-non-solids per centum in homemade water ice cream to be 10.8%. You tin can modify this by entering a different value in cell C6. If y'all don't want to use skimmed milk powder, subtract the value in cell C6 so that cell D31 displays 0.

Step 5. How To Enter The Stabiliser and Emulsifier

The pct of stabiliser in your mix after heating is displayed in prison cell D35 and the pct of emulsifier in prison cell D36. I don't use stabilisers or emulsifiers in my mix just If y'all' d like to employ either of these two ingredients, enter the amount of stabiliser in cell C12 and emulsifier in cell C13. Usually, 0.2-0.5% of a stabiliser/emulsifier blend is used in ice cream.

Pace 6. How To Enter The Carbohydrate

The percentage of saccharide in your mix after heating is displayed in cell D33. I've found that around 16.2% sugar in homemade water ice cream works well. To change this, you can increment or decrease the information in prison cell C14.

Step 7. How To Enter The Egg Yolk

The percentage of egg yolks in your mix later heating is displayed in cell D34. To increase or decrease this, change the value in cell C15. I've found that around 4.3% egg yolk solids works well in homemade ice cream.

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Source: http://icecreamscience.com/calculate-ice-cream-mix/