Ice Cream Calc

Cupuaçu ao leite

by Sidney Bianco

Other
Shared Aug 25, 2026

Building on a *fior di latte* base, the addition of cupuaçu introduces a flavor of the Amazon. This fruit is already well-known in Brazil as a key ingredient in dairy-based sweet creams. This gelato offers the characteristic palate-coating richness of milk solids, combined with the acidity and striking aroma of cupuaçu.

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Recipe Information

Ingredients (8)

Ingredient Weight %
Milk 635 g 54.8
Cream 154 g 13.3
Skim milk powder 78 g 6.7
Sucrose 166 g 14.3
Dextrose 33 g 2.9
Glucose powder 40 DE 1 g 0.1
Neutro 6 g 0.5
Polpa de Cupuaçu 86 g 7.4
Total mix 1159 g 100.0
Recipe Analysis
Sweetness (POD)
174.42
Freezing Point
-3.1°C, 26.4°F
Serving Temp
-15.1°C, 4.8°F
Gelato Temp
-12.0°C, 10.4°F
Extraction Temp
-7.8°C, 18.0°F
Mix Volume
1.04 L
Ice Cream Volume
1.30 L
Creaminess
38
Coldness
51
Body
52

Gelato Base

Milk fat 7.02
5.00 – 9.00
Total fat 7.46
5.00 – 12.00
Milk solids 19.02
16.00 – 22.00
Total solids 37.48
35.00 – 40.00
Water 62.52
60.00 – 65.00
Serving temp gelato -11.98
-13.00 – -11.00
POD 174.42
165.00 – 185.00
Stabilizers/Water 0.32
0.20 – 0.35
Emulsifiers 0.30
0.30 – 0.50
Lactose concentration 9.51
0.00 – 10.00
Nutrition (per 100 g)
Energy 180 kcal / 753 kJ
Fat 7.5 g
of which saturates 4.6 g
Carbohydrates 23.0 g
of which sugars 24.0 g
Protein 4.4 g
Salt 0.01 g
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