Standard ice cream
A standard grade ice cream formulation with good melt down resistance and heat shock stability.
Recipe Procedure
Add all ingredients to cold water and heat with stirring to 85C. Melt butter fat in hot water. Batch pasteurise for 30 minutes at 75C. Two stage homogenise hot at 150bar and 50 bar. Cool to 5C. Age for 4 hours minimum. Freeze in a continuous freezer set to 100% overrun. Blast freeze to -30C. Store overnight at -30C. Store at -18C.
Recipe Formulation
| Ingredient | Percentage |
| Water | 64.4 |
| Sucrose | 12 |
| skimmed milk powder | 12 |
| butter fat | 8 |
| Glucose syrup | 3 |
| Mono/di glyceride emulsifier | 0.3 |
| Locust Bean Gum (Carob) | 0.15 |
| Vanilla Flavour | 0.1 |
| Colour | 0.05 |
| Kappa carrageenan | 0.02 |
| TOTAL | 100 |