baskin robbins reimagined

the basics

• ice cream maker: lello 4080 musso lussino

• dairy

  • whole milk (alexandre or grace harbor farms): 4 % (g/ml) butterfat
  • half and half (alpenrose): 10 %
  • heavy cream (alpenrose): 40 %

• sugar

  • caster sugar (fine sucrose crystals) unless otherwise indicated
  • can substitute granulated sugar, but ensure sugar is fully dissolved into base

• emulsifiers

  • if custard: 100 g egg yolks (5–7 total depending on size of egg)
  • if sicilian: 20 g (corn)starch
    • other starches work, traditionally cornstarch
    • α 1-4 (amylose) and α 1-6 (amylopectin) glycosidic sugars
    • cornstarch: 17–25 % amylose and 83–75 % amylopectin ¹

• stabilizers

  • stock stabilizer: 16 CMC:13 guar gum:6 λ-carrageenan
  • 1.75 g of stock stabilizer for 1.5 l recipe, or
    • 0.8 g CMC + 0.65 g guar gum + 0.3 g λ-carrageenan²

• PAC (potere anti-congelante, italian for “antifreezing power”): how much ingredients—primarily sugars and fats—lower the freezing point of water. high PAC → lower freezing point → more spreadability at the same low temperature

• all recipes yield 1.5 l unless otherwise noted

styles

• ice cream
  • new york
  • philadelphia https://www.tiktok.com/t/ZP8GbnumX/
  • new zealand
  • turkish
• gelato
• sorbet

techniques

syrup

1. make syrup
2. muddle in flavoring ingredients, such as mint leaves or rose petals
3. let steep
4. strain to smooth

infusion, hot

1. heat dairy to specified temperature
2. add in flavoring ingredients, such as corn cobs or coffee grounds
3. let steep
4. strain to smooth

infusion, cold

1. add dairy and flavoring ingredients (such as apricot kernels) into an airtight container
2. let steep in fridge overnight to a couple days
3. strain to smooth

fruit swirl

for 1.5 l ice cream, total swirl should be ~300 g

ingredients

• 1 part fruit, or
  • 0.8 parts fruit juice (no sugar added)
• 0.3 parts sugar
• 1.5 % of fruit and sugar combined mass starch

instructions

combine fruit and sugar in saucepan and let cook on low heat until fruit has fully broken down. whisk in starch. strain and cool/refrigerate before using.

stracciatella

requires chocolate and fat

1. while base is churning, melt dark chocolate and fat on double boiler
2. about 5 minutes before base is finished churning, pour in melted chocolate mixture

milk powder

milk is ~88 % water, so use 60 g milk powder for 500 g produce

produce, starchy

produce, fatty

mix-ins

• 3:1 ratio churned base to topping (in volume)
  • keep pieces smaller than pea-sized
• add when ice cream is soft-serve texture (soft but not liquid)
  • too liquid and toppings will sink to bottom
• coat wet ingredients before adding to prevent icy pockets in finished product
  • e.g., fresh fruit, caramel
  • lightly coat in powdered sugar or cocoa powder

Footnotes

1. Zakaria NH et al. (2017) doi:10.1088/1757–899X/209/1/012087 ↩

2. 7.936 ¢/g, 6.608 ¢/g, and 30.000 ¢/g, combined 11.225 ¢/g ↩