This topic contains 12 replies, has 4 voices, and was last updated by Hany Salem 4 months, 2 weeks ago.
April 21, 2014 at 2:07 am #1968
What a fantastic blog!… I hope things are going well for you guys. Myself and my partner are interested in changing careers and creating an outlet for home made artisan ice cream abroad — somewhere warm at least! In terms of developing more robust scientific recipes, I am guessing there are ideal ratios of ingredients. You talk about NFMS. I would like to learn more about this. I notice on your Vanilla bean (without an Ice Cream Maker) recipe that you have varied the cream amount based upon its fat content.
I recently purchased Malcolm Stogo’s book and in his business plan calculations he makes reference to the ‘mix or dairy blend’ that they have in the US. Emery Thompson uses this in his videos it comes in 10%, 12% and 14% fat versions and is made up of whole milk, skimmed milk powder and cream. I made enquiries and they don’t have the blend in this country. Early on in your recipes you were using skimmed milk powder, but no longer. So is it that there is an ideal ratio of fat to NMFS to other ingredients etc. which you can achieve through varying amounts of cream / whole milk / skimmed milk / evaporated milk? Also how on earth do you then measure how the original mix composition has changed after heating for 60 mins? When do you start running courses? 😉
April 28, 2014 at 5:17 pm #2024
Many thanks for getting in touch. I like your idea of opening an artisanal ice cream shop somewhere warm! Never a bad idea.
I think the 10, 12, and 14% fat mixes suggested by Malcolm Stogo are targeted at businesses with professional ice cream machines that are able to churn a batch in about 8 minutes. This quick churning time contributes significantly to smooth and creamy texture. My domestic machine takes about 25 minutes to churn a batch and so I have had to compensate by increasing the fat content to about 20% (generally speaking, the higher the fat content, the creamier the texture is likely to be).
There is indeed an ideal amount of NFMS in a mix: I have found 9-10% of the total mix to be ideal for me. In his book, Ice Cream, D. Goff states that the NFMS content should be no more than 15.6-18.5% of the water plus NFMS in the mix. Although a bit expensive, I highly recommend his book if you are looking to set up a business. I didn’t find Stogo’s book as helpful.
Both protein and milk fat play a role in promoting creamy texture. I used to use skim milk powder to increase the protein content and reduce fat content but have since stopped using it as I want to keep just eggs, milk, cream, and sugar in my base mix. Using skim milk powder also kind of feels like cheating to me.
Measuring the mix composition after 60 minutes of heating took me sooooo long time to figure out! Because my mix is reduced by about 30% after heating, I have calculated the new percentages taking into account a 30% reduction in water. I can send you over my calculations if you are looking to play around with different mix compositions and heating times.
Running small courses is certainly something I am considering as soon as we find a suitable location in Oxford. I will keep you posted 🙂
I hope that ramble helps. Let me know if you have any more questions.
All the best, Ruben
February 23, 2015 at 6:55 am #12272
Ice cream has the following composition:
1.) greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams
2.) 9 to 12% milk solids-not-fat (MSNF): this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
3.) 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
4.) 0.2 to 0.5% stabilizers and emulsifiers
5.) 55% to 64% water which comes from the milk or other ingredients
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May 10, 2015 at 9:13 pm #15137
Ahmad Izzat Khalid
Hi, i’m just involved in ice cream business few months back. I learned the making process with one of the industry player here in malaysia. They taught me to use Fresh milk as its base but i found out that it is too costly! And it is not commercially viable. Then i realized that most of the manufacturer uses skim milk as the base instead of fresh milk by looking at their ingredients. I tried to get skim milk powder but until now i fail to get the right powder-water mixture/ratio. Could anybody here advise me on what is the right ratio of the mixture? How many grams of skim milk powder to add with 1.5litre of plain water to get exactly equivalent to fresh milk? Tq
August 13, 2015 at 11:34 am #15467
Azrul Sani Ali
No need to use skim milk when you’re using custard base (egg york).
Ahmad Izzat, visit my blog meehon.wordpress.com to find more info on ice cream in malaysia.
September 8, 2016 at 3:27 am #17698
May I know how much ice cream will be made from one ltr milk
December 26, 2016 at 9:44 am #17918
let me know the ratio of different ingredients for ice cream mix. How I would determine quantity of water in the mix or how much water is allowed for ice cream mix.
January 26, 2017 at 4:20 pm #17947
Please let me know the ratios of ingredients for ice lolly mix without fruit pulp or juice.
March 7, 2017 at 5:06 pm #17973
I need to learn how we prepare the ice cream mix