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Hard pack ice cream

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Dairy-based

Hard pack ice cream

Ingredion Ingredients Used: Dairyblend Natural IC CL - 70000111

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Formulation Instructions

Formula

-

Ingredient Amount % as is
Heavy cream 28.7
Non-fat dry milk powder 5.3
Skim milk 50.4
Sugar 15.0
Dairyblend Natural IC CL 0.40
Vanilla 0.20
TOTAL 100

Preparation

  1. Blend dry ingredients
  2. Combine milk and cream
  3. With a good vortex, add dry ingredients
  4. Mix until dissolved
  5. Homogenize with total of 1500 psi, 500 psi 2nd stage
  6. Pasteurize ice cream mix at 82°C for 15 second hold, indirect heating
  7. Cool mix and store refrigerated to age a minimum of 4 hours
  8. Mix in flavor and freeze targeting 85-90% overrund

Featured ingredient

Dairyblend Natural IC CL - 70000111

Product Type: Texturizer solutions: Hydrocolloids

DAIRYBLEND Natural IC CL is a turn-key ice cream stabilizer system that stabilizes and emulsifies. It is used to replace stabilizer systems with mono- and di-glycerides for a cleaner label declaration. DAIRYBLEND Natural IC CL is label-friendly and can be used to stabilize both hard pack and soft serve formulations.
 

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