This is Van Leeuwen chocolate.
Question: how can I make this recipe less crumbly, more chewy and “cohesive” and reduce the freezing temperature a little? See the complete calc photo.
I used A2 non-homogenized dairy. The process is a basic custard with the cocoa and chocolate added after the custard is removed from the heat and blended in with an immersion blender.
It’s a little “crumbly” for my taste. It’s still thick and the flavor is great. I would like it to scoop better and be more chewy. I’m thinking that for churn 2 I might substitute some dextrose for sugar, add xanthan & or guar gum, and add some milk powder? The MSNF is low, 3.7. Fat is high >18%.
Thoughts from the more experienced ice cream architects? What would you do?
1½ cups heavy cream
1½ cups plus 2 tablespoons whole milk
¾ cup plus 2 tablespoons (175 grams) sugar
½ teaspoon (2 grams) kosher salt
6 large egg yolks 2 ounces (56 grams) bittersweet chocolate (70% cacao),
¼ cup (28 grams) Guittard red dutch cocoa powder
by Dependent_Reindeer98
4 Comments
Correction: photo of ice cream calc typo, cocoa is 28g T
The Van Leeuwen book is on Kindle Unlimited.
I wonder if the red cocoa is affecting the texture? I’d try again with whatever the book recommends, I even see big flavor and texture differences with natural vs. regular Dutch process.
326g yolks? You sure about this? I digress, icreamcalc has an AI feature to help solve problems such as yours. Give that a try.
> A2 non-homogenized dairy
Homogenization is good for ice creams as you can imagine, I wouldn’t do that.
What machine did you use to do this? At what temperature is the ice cream in the photo? The recipe is low on MSNF, other than that, I calculate high fat, high solids.