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Monday, October 9th, 2023

Ice-Cream Recipes

Categories: [ Cooking/Ice Cream ]

Base Preparation

The following recipes are designed for producing 500, 600 or 700 g of ice cream, each using only a single egg. The proportions are therefore slightly different from one to the next. Most ingredients are available from Finnish supermarkets (glucose is found as “panimosokeri” next to other beer brewing ingredients).

An empty, cleaned tub of Oivariini can hold 700 g of ice cream. It's square, stacks well and I find it just perfect for storing the ice cream in the freezer.

For 500 g

  • 42 g white sugar
  • 6 g glucose
  • 42 g skimmed powdered milk
  • 42 g glucose sirup
  • 1 egg
  • 318 g fresh milk ()

For 600 g

  • 51 g white sugar
  • 7 g glucose
  • 51 g skimmed powdered milk
  • 51 g glucose sirup
  • 1 ½uf
  • 390 g fresh milk (whole or semi-skimmed)

For 700 g

  • 59 g white sugar
  • 8 g glucose
  • 59 g skimmed powdered milk
  • 59 g glucose sirup
  • 1 egg
  • 465 g fresh milk (whole or semi-skimmed)

With an egg beater, beat slightly the egg in a saucepan. Add the dry ingredients and about 50 g of milk, and beat a bit. Add the glucose sirup and beat some more. Add the remainder of the milk and beat again. Heat to 80 °C while stirring continuously with a spatula.

Vanilla Ice Cream

  • 500 to 700 g of ice cream base
  • 1/2 to 1 tsp of liquid vanilla extract, to taste.

Note: Without a stabilizer, this ice cream will become hard and somewhat crunchy when kept in the freezer. I have used a 9:1 mix of sodium alginate and kappa-carraghenan (1 g for 500 g of preparation) that somewhat improved this situation. I now use Louis François's Super Neutrose (3 g for 700 g of preparation). If you use it, mix it into the dry ingredients.


Add the vanilla extract before heating the preparation. After heating the mixture, let it rest in the refrigerator for 12 – 24 h before putting it in the ice cream machine.

Caramel Ice Cream

  • 150 g white sugar
  • 1 tbsp water
  • 50 mL double cream
  • 35 g butter (salted or unsalted, depending on your taste)
  • 600 g ice cream base

Place the sugar and the water in a pan and heat until the sugar turns to caramel (this part is a bit tricky as not enough browning gives too little flavour, and too much browning makes it quickly bitter). Add the cream and mix, then add the butter and mix again. Measure 135 g of caramel and pour the ice cream base little by little, mixing at at each step to ensure the preparation is smooth. Let it rest in the refrigerator for 12 – 24 h before putting it in the ice cream machine.

Coconut Ice Cream

This recipe is developped around using exactly one can of coconut milk and a single egg.

  • 78 g white sugar
  • 78 g skimmed powdered milk
  • 78 g glucose sirup
  • 1 egg
  • 400 mL (1 can) coconut milk

Beat the egg slightly, add the dry ingredients and a bit of the coconut milk. Mix, add the glucose sirup and beat. Add the coconut milk and beat some more. Heat to 80 °C while stirring continuously with a spatula. Let the preparation rest in the refrigerator 12 to 24 hours before putting it in the ice cream machine.

[ Posted on October 9th, 2023 at 09:08 | no comment | ]