-11 °C
Target: -16 to -12 °C
0.37%
Target: 11 to 20%
48.6%
Target: 35 to 45%
23.4%
Target: 10 to 30%
23.4%
Target: 5 to 18%
0%
Target: 11 to 17%
25.2%
Target: 7 to 15%
0%
Target: Up to 0.3%
0%
Target: 0.1 to 0.8%
0%
Target: Up to 2%
Ice cream is made up of seven key components: fat, milk solids-not-fat (MSNF), sweeteners, stabilizers, emulsifiers, water, and flavors. The balance of these components determines the texture, mouthfeel, and overall quality of the ice cream.
The hardness of ice cream is primarily determined by two factors: the total water content, and the freezing point depression of sugars, salt, and alcohol. By balancing these factors, you can create an ice cream recipe that is scoopable at your desired serving temperature.
11.8
Similar to 11.8 g sucrose dissolved in 100 g of water.
-11.0 °C
-2.6 °C
Sweetness is determined by the type and amount of sugars used. The target sweetness is up to your personal preference. Keep in mind that bitter ingredients (e.g. coffee, chocolate, etc.) may necessitate a higher relative sweetness.
A measure of how sweet an ice cream is compared to table sugar. Also known as POD.
0.37%
| 1 Scoop (66 g) | per 100 g | |
|---|---|---|
| Energy | 197 kcal | 298 kcal |
| Total fat | 15.4 g | 23.4 g |
| Saturated fat | 9.2 g | 14 g |
| Trans fat | 0 g | 0 g |
| Carbohydrates | 2 g | 3 g |
| Sugars | 1.5 g | 2.3 g |
| Fiber | 0 g | 0 g |
| Protein | 12.5 g | 18.9 g |
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