Ice Cream Calc

Lemon Curd

by Jack Lawrence

Other
Shared Jul 09, 2026
62
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Recipe Information

Ingredients (9)

Ingredient Weight %
Egg yolk 209 g 14.9
Sugar 233 g 16.6
Dextrose 20 g 1.4
Lemon juice 180 g 12.8
Heavy Cream 535 g 38.1
Whole milk US 134 g 9.5
Skim milk powder 92 g 6.5
Locust bean gum 2 g 0.1
Guar gum 1 g 0.0
Total mix 1406 g 100.0
Recipe Analysis
Sweetness (POD)
188.71
Freezing Point
-3.5°C, 25.6°F
Serving Temp
-17.1°C, 1.2°F
Gelato Temp
-13.7°C, 7.4°F
Extraction Temp
-9.0°C, 15.8°F
Mix Volume
1.27 L
Ice Cream Volume
1.59 L
Creaminess
83
Coldness
42
Body
78

Ice Cream Base

Milk fat 14.07
10.00 – 15.00
Total fat 18.01
10.00 – 20.00
Milk solids 23.44
16.00 – 22.00
↑ Above
Total solids 49.60
39.00 – 45.00
↑ Above
Water 50.40
55.00 – 61.00
↓ Below
Serving temp -17.12
-17.00 – -14.00
↓ Below
POD 188.71
165.00 – 185.00
↑ Above
Stabilizers/Water 0.38
0.20 – 0.35
↑ Above
Emulsifiers 1.04
0.30 – 0.50
↑ Above
Lactose concentration 9.20
0.00 – 10.00
Nutrition (per 100 g)
Energy 283 kcal / 1184 kJ
Fat 18.0 g
of which saturates 11.0 g
Carbohydrates 25.0 g
of which sugars 23.0 g
Protein 5.7 g
Salt 0.02 g
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