by tikiselimaj
AI Generated: Reproduced as written: heavy cream, whole milk, skim milk powder, sugar (sucrose), stabilizer (Modernist Pantry Perfect Gelato mapped to generic Stabilizer), salt, fresh corn kernels mixed into base, and corn cobs steeped for flavor then strained out. Only one sugar type (sucrose) used since the source recipe only specifies plain sugar - per fidelity rules, not adding a second sugar since none was called for. Corn cobs are a steep-and-strain flavoring so given method 'strain-before'; corn kernels remain in the base (blended in) so no method assigned. Salt approximated at 1.5g (midpoint of 1-2g range stated). Selected Ice Cream Fruit chart because corn kernels are a high-moisture fresh produce add-in similar to fruit-based flavorings, and this is a non-custard dairy ice cream base.
Ingredients (7)
| Ingredient | Weight | % |
|---|---|---|
| Heavy Cream | 600 g | 45.9 |
| Whole milk | 464 g | 35.5 |
| Skim milk powder | 45 g | 3.4 |
| Sucrose | 195 g | 14.9 |
| Stabilizer | 2 g | 0.2 |
| Salt | 2 g | 0.1 |
| Total mix | 1308 g | 100.0 |
| Add-ins | ||
| Corn, sweet, yellow and white kernels, fresh, raw | 0 g | 0.0 |
Ice Cream Fruit
| Energy | 253 kcal / 1059 kJ |
| Fat | 18.0 g |
| of which saturates | 12.0 g |
| Carbohydrates | 20.0 g |
| of which sugars | 20.0 g |
| Protein | 3.3 g |
| Salt | 0.11 g |