Notes
Sicilian pistachios are arguably the highest-quality pistachios available, on account of their flavor, texture, and intense green color.
Pistachios contain 7.64 percent sugar by weight and they are one of the fattier nuts, with 44.44 percent fat by weight.
If pacotizing the base, the gelato can be scooped and served immediately, but it is easier to work with if it hardens for 1 hour in the freezer.
Modern Method Base Recipe Framework
All of the ice cream recipes made in the modern method are based on the formula below; it is the “mother” recipe from which all other recipes are formulated. There is also a chart on the next page with the maximum and minimum percentages recommended for each ingredient.
This recipe is made to yield 5 kg / 11 lb .37 oz liquid base, but just like all the other recipes in this chapter, there is a percentage next to each amount so that the recipe can be formulated based on whatever yield is desired. In addition, spreadsheets are included in the electronic ancillary materials that will calculate the new recipe yields as well.
Although there is the option of the non-custard ice cream base, it is a matter of personal preference that these recipes contain eggs, because the alternative would be to increase the milk powder percentage in order to increase solids percentages, and while milk powder has its place, too much of it in a recipe imparts its characteristic flavor, which can overwhelm the principal flavor(s).
The sugar percentage (16 percent) has been broken down to 66.66 percent granulated sugar, 25 percent glucose powder, and 8.35 percent trimoline, which will give us enough sweetening power with the right proportion of solids, with the added benefit of the qualities of glucose powder and trimoline (see sugars ).
If possible, churn these ice cream bases in a batch freezer, but they work just as well in a Pacojet if the precautions mentioned in chapter 3 are followed (referring to machines).
When adding a flavor to the recipe the necessary adjustments must be made in regard to fat content, water content, and solids content in order to obtain the precise yield needed while still keeping the recipe properly balanced.
Try to respect the recommended maximum and minimum percentages in the first chart. If the percentages over or under by a fraction of a percent, the ice cream base will hardly suffer; it’s when they’re off by 3, 4, or 5 percent or more that a dramatic impact on the result (visually and/or texturally) will be seen.
Recipe Formulation
Composition Of Ingredient (%)
Ingredient
Amount
% of Total Recipe
Fat
Water
Serum
Nonfat Solids
Whole milk
3679.64 g
73.59
132.47 g (3.6%)
3238.08 g (88%)
441.56 g (12%)
309.09 g (8%)
Milk powder
152.86 g
3.06
0
6.11 g (4%)
0
146.74 g (96%)
Sugar
533.28 g
10.67
0
0
0
533.28 g (100%)
Glucose powder
200 g
4
0
10 g (5%)
0
190 g (95%)
Trimoline
66.72 g
1.33
0
14.68 g (22%)
0
52.04 g (78%)
Stabilizer-Emulsifier Mix
17.5 g
.35
0
0
0
17.5 g (100%)
Egg yolks
350 g
7
115.50 g (33%)
175 g (50%)
0
59.5 g (17%)
Flavor
0
0
0
0
0
0
Total
5000 g
100
247.97 g (4.96%)
3443.88 g (68.88%)
1556.12 12.12%)
1308.15 g (26.16%)
Minimum and Maximum Percentages
Ice Cream
Custard-Base Ice Cream
Ingredient
Min
Max
Min
Max
Fat (from milk, heavy cream, butter, egg yolks, and other dairy products)
7%
11%
2%
11%
Stabilizers
.30%
1%
.30%
1%
Emulsifiers
.20%
.30%
.20%
.30%
Nonfat solids include all solids, even those found in dairy, minus the fat. Remember, solids can be found in egg yolks (50% is considered nonfat solids), sweeteners, garnishes, etc. Note: nonfat solids are used for formulation only; they aren't an individual component of a recipe.
24%
30
15%
30
Total solids: Includes the above plus all fats, which can be found in all forms of dairy and added ingredients (for example, the fat content in milk chocolate).
31%
41%
25%
41%
Liquid: refers to any and all ingredients minus all solids, including fats
100% minus solid%
100% minus solid%
100% minus solid%
100% minus solid%
Sugar (sweetening strength, is the addition of all sugars, solid and liquid). Remember that a variety of sugars can be used in combination.
16%
23%
16%
23%
Egg yolks
N/A
N/A
7%
9%
Flavors
2%
10%
2%
10%
