Ice Cream Calc
Ice Cream Calc

zafrani,lower fat for adding nuts

by umemuhammad1234

Ice Cream
Commercial
Egg Free
Batch Freezer
Shared Oct 10, 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 (13)

Ingredient Weight %
Milk 280 g 28.2
Milk fields dairy cream 30% 420 g 42.3
Dextrose 15 g 1.5
Sugar 120 g 12.1
Salt 2 g 0.2
Full Fat Milk Powder 98 g 9.8
Cremadon SE 46 3 g 0.3
Glucose Syrup DE 40 35 g 3.5
saffron 0 g 0.0
Jaggery/Brown sugar 20 g 2.0
Total mix 993 g 100.0
Add-ins
almond without shell 7 g 0.7
pistachio without shell 3 g 0.3
kulfa flavor 2 g 0.2
Recipe Analysis
Sweetness (POD) 169.29
Freezing Point -3.1°C, 26.3°F
Serving Temp -16.7°C, 2.0°F
Gelato Temp -13.0°C, 8.6°F
Extraction Temp -8.2°C, 17.2°F
Mix Volume 0.90 L
Ice Cream Volume 1.30 L
Creaminess 48
Coldness 36
Body 49

gualph recipie chart

Milk fat 9.92
12.00 – 13.07
↓ Below
Total fat 10.15
12.46 – 13.77
↓ Below
Milk solids 20.35
21.00 – 23.00
↓ Below
Total solids 39.22
36.00 – 41.91
Water 60.78
57.08 – 63.09
Serving temp -16.68
-17.48 – -15.81
POD 169.29
152.19 – 168.21
↑ Above
Stabilizers/Water 0.13
0.28 – 0.31
↓ Below
Emulsifiers 0.23
0.17 – 0.19
↑ Above
Lactose concentration 8.45
7.04 – 7.79
↑ Above
Added sugars 16.63
15.12 – 16.71
MSNF 10.43
10.10 – 11.00
Nutrition (per 100 g)
Energy 202 kcal / 846 kJ
Fat 10.0 g
of which saturates 6.1 g
Carbohydrates 24.0 g
of which sugars 22.0 g
Protein 3.8 g
Salt 0.33 g
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