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Hard pack ice cream
Formula
-
| Ingredient | Amount | % as is |
|---|---|---|
| Heavy cream | 28.7 | |
| Non-fat dry milk powder | 5.3 | |
| Skim milk | 50.4 | |
| Sugar | 15.0 | |
| Dairyblend Natural IC CL | 0.40 | |
| Vanilla | 0.20 | |
| TOTAL | 100 |
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Preparation
- Blend dry ingredients
- Combine milk and cream
- With a good vortex, add dry ingredients
- Mix until dissolved
- Homogenize with total of 1500 psi, 500 psi 2nd stage
- Pasteurize ice cream mix at 82°C for 15 second hold, indirect heating
- Cool mix and store refrigerated to age a minimum of 4 hours
- Mix in flavor and freeze targeting 85-90% overrund
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