Vanilla and Passion Fruit Ice Cream
Ingredients
g
Scaled from the original 1028 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Cream | 320 | 31.14 |
| Milk | 350 | 34.06 |
| Skim milk powder | 49.0 | 4.77 |
| Egg yolk | 36.0 | 3.50 |
| Passion fruit juice | 90.0 | 8.76 |
| Lemon juice | 15.0 | 1.46 |
| Sucrose | 130 | 12.65 |
| Dextrose | 35.0 | 3.41 |
| Vanilla bean | 1.0 | 0.10 |
| Stabilizer | 1.5 | 0.15 |
| Mix weight | 1028 g | 100 |
Method
- Add all dry ingredients to a bowl and mix well
- Add milk, cream and egg yolks to a pot
- Split the vanilla pod and scrape out the seeds then add the seeds to the pot
- Cut the vanilla pod up in small pieces and add to the 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
- Add the passion fruit juice and lemon juice
- Age in fridge overnight or at least four hours
- Sieve the ice cream mixture and process it in the ice cream machine
