Dairy-based
Hard pack ice cream
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Heavy cream
28.7
Non-fat dry milk powder
5.3
Skim milk
50.4
Sugar
15.0
Vanilla
0.20
TOTAL
100
Preparation
1. Blend dry ingredients
2. Combine milk and cream
3. With a good vortex, add dry ingredients
4. Mix until dissolved
5. Homogenize with total of 1500 psi, 500 psi 2nd stage
6. Pasteurize ice cream mix at 82°C for 15 second hold, indirect heating
7. Cool mix and store refrigerated to age a minimum of 4 hours
8. Mix in flavor and freeze targeting 85-90% overrund