Ice Cream Ingredients
This is a list of the ingredients I use in ice cream recipes with additional notes, info and more detailed data.
Work in progress!
Plant Milk
choose to your taste, calculations based on 3.5 % fat content
| Value | per 100 g |
|---|---|
| Fat | 3.5 g |
| Sugar | 1 g |
| Water | 90 g |
| Dry Mass | 10 g |
| Energy | 53 kcal |
Plant Cream
choose to your taste, calculations based on 30 % fat content
| Value | per 100 g |
|---|---|
| Fat | 30 g |
| Sugar | 4 g |
| Water | 65 g |
| Dry Mass | 35 g |
| Energy | 290 kcal |
Sugar
white table sugar
Regular white table sugar. Its chemical name is sucrose, which is sometimes used to differentiate it from other kinds of sugar, such as fructose or glucose.
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 100 g |
| Water | 0 g |
| Dry Mass | 100 g |
| POD | 100 |
| PAC | 100 |
| Energy | 400 kcal |
Dextrose
Also known as glucose, corn sugar or grape sugar, dextrose is a sugar that tastes less sweet than table sugar while still having a stronger freezing point depression, which makes it interesting for use in ice cream.
Note: while “dextrose” and “glucose” are both names for the same chemical compound, what’s sold under the name “dextrose” is the pure form and should not be confused with glucose syrup.
- https://www.eis-machen.de/2020/06/der-unterschied-zwischen-traubenzucker-dextrose-glukose-und-trockenglukose-erklaert/
- https://www.eis-machen.de/2020/07/was-ist-der-pac-wert-den-frostschutz-von-eiscreme-bestimmen/
- https://medium.com/@gelatologist/what-pac-is-and-how-to-calculate-it-2f1ade1bd5df
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 92 g |
| Water | 8 g |
| Dry Mass | 92 g |
| POD | 70 |
| PAC | 190 |
| Energy | 368 kcal |
Glucose Syrup Powder
40 DE
Glucose syrup is a syrup made by hydrolising starch, often from corn, which is why it’s also known as corn syrup. For easier use I recommend to use glucose powder, which is dried syrup that comes as a white powder.
Glucose syrups are available in a lot of different grades: the farther the hydrolisis process proceeds, the more sugars are produced, making the syrup sweeter. The “potency” of such a syrup is measured relative to pure dextrose / glucose using the unit “DE” for “dextrose equivalent”.
I use a glucose syrup with ~40 DE sold by Madavanilla. Note though that there is no direct relationship between DE and sweetness or freezing point depression, because even within a given DE the sugar types composition can vary. Yeah, it’s a little complicated.
Note: while “dextrose” and “glucose” are both names for the same chemical compound, don’t confuse glucose syrup with pure glucose / dextrose, which is mostly sold under the name “dextrose”.
- https://madavanilla.de/p/bio-trockenglucose-1kg-glucose-trocken-glycose-de-oeko-005
- https://icecreamcalc.com/knowledge-base/pac-pod-dialog/
- https://icecreamcalc.com/2023/08/22/how-is-pac-and-pod-calculated/
- https://www.my-vb.com/deu/uber-uns/news/eishersteller/zum-ausgleichen-sorbets-eiscremes-hilfe-glosar
- https://www.nutrientsreview.com/articles/sweeteners.html
- https://www.eis-machen.de/2020/06/der-unterschied-zwischen-traubenzucker-dextrose-glukose-und-trockenglukose-erklaert/
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 95 g |
| Water | 5 g |
| Dry Mass | 95 g |
| Energy | 387 kcal |
Inulin
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 0 g |
| Water | 0 g |
| Dry Mass | 100 g |
| Energy | 208 kcal |
Carob Bean Gum
also known as locust bean gum
I currently use this one from German Amazon: https://www.amazon.de/dp/B01N5W9LM4
There’s a detailed writeup on the blog Ice Cream Science on it: https://www.icecreamscience.com/blog/locust-bean-gum-in-ice-cream
| Value | per 100 g |
|---|---|
| Fat | 1 g |
| Sugar | 0 g |
| Water | 0 g |
| Dry Mass | 100 g |
| Energy | 191 kcal |
Xanthan
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 0 g |
| Water | 0 g |
| Dry Mass | 100 g |
| Energy | 193 kcal |
Cocoa Powder
unsweetened, dutch process (“processed with alkali”), calculation based on 21 % fat content
| Value | per 100 g |
|---|---|
| Fat | 21 g |
| Sugar | 0.6 g |
| Water | 5 g |
| Dry Mass | 95 g |
| Energy | 360 kcal |
Brewed Coffee
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 0 g |
| Water | 99.4 g |
| Dry Mass | 0.6 g |
| Energy | 2 kcal |
Salt
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 0 g |
| Water | 0 g |
| Dry Mass | 100 g |
| POD | 0 |
| PAC | 585 |
| Energy | 0 kcal |
Raspberry Syrup
I currently use this one: https://www.korodrogerie.de/bio-himbeersirup-750-ml
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 64 g |
| Water | 30 g |
| Dry Mass | 70 g |
| Energy | 254 kcal |
Cherry Syrup
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 82 g |
Marzipan
| Value | per 100 g |
|---|---|
| Fat | 28 g |
| Sugar | 38 g |
| Water | 4 g |
| Dry Mass | 96 g |
| Energy | 480 kcal |
Chocolate
choose to your taste, should be fully meltable
The values are based on a dark chocolate with 50% cocoa. You should be able to use any other chocolate without changes to the recipes though, as long as it doesn’t stray too far from these values.
| Value | per 100 g |
|---|---|
| Fat | 32 g |
| Sugar | 48 g |
| Water | 2 g |
| Dry Mass | 98 g |
| Energy | 550 kcal |
Dark Chocolate
~70% cocoa
| Value | per 100 g |
|---|---|
| Fat | 43 g |
| Sugar | 28 g |
| Water | 2 g |
| Dry Mass | 98 g |
| Energy | 570 kcal |
Water
Just plain ol’ tap water. If you have very hard water and experience problems, you might want to filter it first.| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 0 g |
| POD | 0 |
| PAC | 0 |
| Energy | 0 kcal |
Mono- and Diglycerides of Fatty Acids
It’s an emulsifier.
Source: https://shop-breinbauer.com/p/reine-mono-und-diglyceride-oder-lebensmittelzusatz-e-471-80-mesh
| Value | per 100 g |
|---|---|
| Fat | 0 g |
| Sugar | 0 g |
| Water | 0 g |
| Dry Mass | 100 g |
| POD | 0 |
| PAC | 0 |
| Energy | 900 kcal |