Ice Cream Calc

Brown Butter Custard Ice Cream

by ICC

Other
Batch Freezer
Shared Sep 05, 2026
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Recipe Information

Ingredients (9)

Ingredient Weight %
Brown butter 287 g 6.6
Milk 2170 g 50.0
Cream 684 g 15.7
Egg yolk 346 g 8.0
Skim milk powder 39 g 0.9
Sucrose 556 g 12.8
Dextrose 248 g 5.7
Stabilizer 7 g 0.2
Salt 6 g 0.1
Total mix 4343 g 100.0
Recipe Analysis
Sweetness (POD)
174.30
Freezing Point
-3.1°C, 26.4°F
Serving Temp
-15.3°C, 4.5°F
Gelato Temp
-12.1°C, 10.1°F
Extraction Temp
-7.9°C, 17.7°F
Mix Volume
4.00 L
Ice Cream Volume
5.00 L
Creaminess
67
Coldness
48
Body
56

Ice Cream Base

Milk fat 13.16
10.00 – 15.00
Total fat 15.27
10.00 – 20.00
Milk solids 19.26
16.00 – 22.00
Total solids 41.38
39.00 – 45.00
Water 58.62
55.00 – 61.00
Serving temp -15.30
-17.00 – -14.00
POD 174.30
165.00 – 185.00
Stabilizers/Water 0.27
0.20 – 0.35
Emulsifiers 0.56
0.30 – 0.50
↑ Above
Lactose concentration 5.38
0.00 – 10.00
Nutrition (per 100 g)
Energy 238 kcal / 996 kJ
Fat 15.0 g
of which saturates 9.3 g
Carbohydrates 22.0 g
of which sugars 21.0 g
Protein 3.5 g
Salt 0.17 g
⚡

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