Creamy fruit ice cream (not popsicles)

Creamy fruit ice cream made with a dairy base, aged and churned with the fruit added at the end.
dessert
vegetarian
Ingredients
Servings
1
Measurement units

Dairy base

  • 121 mlwhole milk
  • 102 ml35% milk-fat liquid cream
  • 84 gskimmed milk powder
  • 150 gdextrose
  • 35 gsucrose
  • 8 gSE30 cream stabilizer
  • 500 gfruit
Nutritional Information

Per 100 g

Calories
348 kcal
Protein
11.5 g
Fat
11.5 g
Carbohydrates
50.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparing the base

  1. Mix the neutral stabilizer with a sufficient amount of sucrose and blend it with an immersion blender to obtain a fine powder.
  2. Set the mixture aside.
  3. Place the milk and cream in a saucepan with capacity for twice the volume of the mix.
  4. Add the milk powder and dextrose, and beat with a mixer.
  5. Blend with an immersion blender to make sure that no lumps remain.
  6. Heat the mix in a bain-marie.
  7. When the temperature reaches 40 ºC, add the neutral stabilizer mixed with sucrose, the remaining sucrose and, if the fruit is lemon, orange, mandarin, etc., the grated zest of the fruit.
  8. Stir the mix with a hand whisk until it reaches 85 ºC.
  9. Remove the saucepan from the heat and place it in a bain-marie of cold water and ice cubes to lower its temperature as quickly as possible.
  10. When the mix is no longer hot, place it in the refrigerator so that it drops to 4 ºC as quickly as possible.
  11. The total cooling time to 4 ºC must not exceed one hour.
  12. When the mix is cold, cover it with plastic wrap directly touching the surface and return it to the refrigerator to age until the next day, for a minimum of between 6 and 12 hours.

Preparing the fruit

  1. After the aging time, prepare the fruit purée by blending it with an immersion blender or blender or, as appropriate, prepare mandarin juice, etc.
  2. Set it aside, as it should not be added yet.
  3. Remove the mix from the refrigerator and stir it.
  4. If you added grated fruit zest, strain the mix to remove it.
  5. Blend with an immersion blender.

Churning

  1. Start the ice cream maker and gradually pour in the mix, still without the fruit.
  2. Attention: the bowl of the ice cream maker must have been in the freezer for a minimum of 24 hours so that it is ready, and the machine must be started without the mix.
  3. When it is running, gradually pour in the mix.
  4. When the mix has been in the ice cream maker for about 2 minutes and has dropped to about 2 ºC, add the fruit pulp or juice through the opening.
  5. The ice cream maker will take between 35 and 40 minutes to have the ice cream ready.

Storage

  1. Once made, place the ice cream in a covered stainless-steel or polycarbonate container and let it rest for 5 or 8 hours in the freezer.
  2. If you keep it at -18 ºC, remove it from the freezer 30 minutes before eating.
Recommendations & Tricks
  • The ice cream maker bowl must be put in the freezer one or two days before making the ice cream.
  • The fruit must not be cooked, except for fruit that oxidizes.
  • The fruit must be kept in the refrigerator so that it is at about 4 ºC and, a couple of hours before making the ice cream, it must be blended with an immersion blender or blender and returned to the refrigerator.
  • Whole milk and milk powder contain casein, which helps with emulsification, but the acidic pH of fruit can cause it to coagulate; therefore, the fruit is added when the mix has dropped to 2 ºC.
  • Dextrose helps prevent the ice cream from crystallizing during freezing.
  • If agar-agar is used, the text indicates that 3 g worked well in an earlier test, but this should be tested.
  • MF=4%; POD=18%; LPD=10%; total solids=37%; PAC=41%.
Original recipe
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    Creamy fruit ice cream (not popsicles) | The Catalan Table