Ice Cream Calc

vanilla base with cream 30% no egg yolks (Copy)

by umemuhammad1234

Other
Shared Aug 12, 2026

Classic egg-custard base with rich vanilla flavor. A traditional starting point for American-style ice cream.

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Recipe Information

Ingredients (11)

Ingredient Weight %
Milk 286 g 27.4
Milk fields dairy cream 30% 416 g 40.0
Dextrose 24 g 2.3
Sugar 124 g 11.9
Vanilla extract 2 g 0.2
Butter 24 g 2.3
Salt 2 g 0.2
Full Fat Milk Powder 98 g 9.4
Cremadon SE 46 3 g 0.3
Glucose Syrup DE 40 21 g 2.0
Whippy whip cream non dairy 42 g 4.1
Total mix 1042 g 100.0
Recipe Analysis
Sweetness (POD)
153.45
Freezing Point
-3.0°C, 26.6°F
Serving Temp
-14.7°C, 5.6°F
Gelato Temp
-11.6°C, 11.1°F
Extraction Temp
-7.6°C, 18.4°F
Mix Volume
0.96 L
Ice Cream Volume
1.19 L
Creaminess
52
Coldness
50
Body
46

Ice Cream Base

Milk fat 11.30
10.00 – 15.00
Total fat 12.93
10.00 – 20.00
Milk solids 21.36
16.00 – 22.00
Total solids 39.25
39.00 – 45.00
Water 60.69
55.00 – 61.00
Serving temp -14.69
-17.00 – -14.00
POD 153.45
165.00 – 185.00
↓ Below
Stabilizers/Water 0.03
0.20 – 0.35
↓ Below
Emulsifiers 0.01
0.30 – 0.50
↓ Below
Lactose concentration 8.15
0.00 – 10.00
Nutrition (per 100 g)
Energy 217 kcal / 908 kJ
Fat 13.0 g
of which saturates 8.1 g
Carbohydrates 21.0 g
of which sugars 21.0 g
Protein 3.6 g
Salt 0.33 g
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