Ice Cream Calc

glace vanille

by akimkhadri

Other
Shared Jul 24, 2026
64
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Recipe Information

Ingredients (9)

Ingredient Weight %
Whole milk 2875 g 56.0
Heavy Whipping Cream 770 g 15.0
EXTRAIT DE VANILLE BOURBON SEBALCE 100 g 1.9
Stabilizer 9 g 0.2
Dextrose 280 g 5.5
Glucose powder 40 DE 301 g 5.9
Sugar 514 g 10.0
Egg yolk 286 g 5.6
lait en poudre 26% 1 g 0.0
Total mix 5136 g 100.0
Recipe Analysis
Sweetness (POD)
172.92
Freezing Point
-3.1°C, 26.4°F
Serving Temp
-15.4°C, 4.2°F
Gelato Temp
-12.3°C, 9.9°F
Extraction Temp
-8.0°C, 17.6°F
Mix Volume
4.64 L
Ice Cream Volume
5.80 L
Creaminess
40
Coldness
52
Body
48

Gelato Fruit

Milk fat 7.33
5.00 – 8.00
Total fat 8.81
5.00 – 10.00
Total solids 37.77
35.00 – 40.00
Water 62.23
60.00 – 65.00
Serving temp gelato -12.26
-13.00 – -11.00
POD 172.92
165.00 – 185.00
Stabilizers/Water 0.27
0.20 – 0.35
Emulsifiers 0.39
0.30 – 0.50
Lactose concentration 4.79
0.00 – 10.00
Nutrition (per 100 g)
Energy 187 kcal / 782 kJ
Fat 8.8 g
of which saturates 5.4 g
Carbohydrates 24.0 g
of which sugars 22.0 g
Protein 3.0 g
Salt 0.01 g
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