Making quality artisanal gelato requires not only skill and passion, but also the careful selection of raw materials. But how to navigate the ingredients? Here is a practical guide so you will never find yourself unprepared.
Estimated quantities by type of raw material
First, calculate how many kilograms of ice cream you expect to produce in a year. For example, if you make one ice cream a week during the three summer months, you will need about 10 kg (calculated as 0.8 kg of ice cream x 4 weeks x 3 months). From this estimate, you can determine the amount of each ingredient based on the following approximate percentages.
- 20% sugars = 2 kg
- 10% SLNG (Milk Nonfat Solids) = 1 kg (between milk powder and protein)
- 1% inulin = one 250 g jar is sufficient
- 0.5% neutrals = one 250 g jar (the least amount available)
- Maltodextrins = a 250 g or 500 g jar depending on your needs
- Dried fruit pastes (10%) = 500 g to 1 kg, depending on your preference
What ingredients are needed to make ice cream?
Sugars
- Dextrose
- Maltodextrin 19-DE
- Trehalose and Atomized Glucose 39-DE, if you want to make gastronomic ice cream
- Maltitol and Erythritol if you want to make hypoglycemic ice cream
Non-fat milk solids (NFMS, or fat-free milk solids)
- Skim milk powder
- Sodium caseinate (casein)
- 80% whey protein
Neutrals (Thickeners, Stabilizers, Emulsifiers)
- Tara gum (use for cold procedure, but versatile for all uses)
- Locust bean gum (for hot procedure)
- Xanthan gum (for thickening variegated foods or as a neutral, cold procedure)
- Guar gum (in combination with locust or tara)
- Mono and diglycerides of fatty acids (emulsifier)
- Sucrose esters (emulsifier)
Fibers
- Inulin (short chain or long chain)
- Flax seed fiber
- Citrus fiber
- Potato fiber
Dried fruit pastes
- IGP Piemonte Hazelnut
- Sicilian Pistachio
- Almond
Do you work with Pacojet?
Check out our guide on how to balance pacojet ice cream!
Approximate quantities per ingredient
Here is a quick overview to help you best dose and possibly make your estimate before ordering
- Locust bean gum, guar gum, tara gum: 3-5 g per kg of ice cream or sorbet
- Sucrose esters, mono and diglycerides: 3-5 g per kg (to improve fat emulsification)
- Inulin: 10-20 g per kg (ideal for sorbets and vegan ice cream)
- Sucrose: 20-100 g per kg
- Dextrose: 20-100 g per kg (especially for sorbets)
- Atomized glucose 39 DE: 20-80 g per kg (mainly for ice cream)
- Trehalose: 20-80 g per kg (for gastronomic ice cream)
- Low-fat milk powder: 20-30 g per kg (for gelato and gastronomic ice cream)
- Cocoa butter: 10-50 g per kg (for structure of vegan sorbets and ice cream)
- Pistachio/hazelnut paste: 80-100 g per kg
With this guide, you will be fully equipped to make high-quality artisanal ice cream, taking care to choose the best raw materials. We look forward to discovering your ice cream creations!
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Online classes, balancing software and resources on ice cream
To learn how to create and balance ice cream whether you are a homebody or a professional ice cream maker, on CucinaLi you will find a wide range of online courses, balancing software for building and managing recipes, and even a digital book with hundreds of professionally balanced ice cream recipes. Below you will find links to the various resources.
Frequently asked questions about raw material selection
Is it necessary to purchase all the sugars and neutrals listed?
No, some are optional and depend on the type of ice cream you want to produce. For example, trehalose is recommended for gastronomic ice cream, while maltitol and erythritol for low-glycemic index ice cream.
Can I use glucose with a dextrose equivalence (DE) other than 39?
Yes, but it is important to know one’s specific needs and to know how to balance one’s ice cream to adapt the recipe according to the sugars available. A tool such as bilanciali comes to the aid of managing and balancing one’s ice cream in a scientific way and at a cost that is certainly affordable.
Can I make ice cream without using thickeners or emulsifiers?
Yes, it is possible, taking advantage of dairy and egg proteins and helping with fiber, but the use of thickeners such as tara gum or locust bean gum improves the structure and stability of the ice cream.
How is the ice cream composed?
Ice cream is mainly composed of water, sugars, fats (in the case of gelato), non-fat milk solids (such as skim powdered milk and whey protein), fiber (such as inulin), stabilizers and emulsifiers (such as tara gum, locust bean gum, xanthan gum, mono and diglycerides of fatty acids), as well as ingredients that impart the specific flavor such as dried fruit pastes (e.g., hazelnut paste, pistachio, almond). For artisanal ice cream, the quality and careful choice of these raw materials are essential to ensure a smooth texture, rich taste, and good texture.
What’s inside the homemade ice cream?
Natural and carefully chosen ingredients such as milk, cream, sugars of various types (sucrose, various types of glucose), high-quality fruit or nut pastes and, in some cases, natural additives such as stabilizers or emulsifiers to improve the texture and creaminess are found in artisanal ice cream. The main difference from industrial ice cream lies in the selection of high-quality raw materials and the absence of unnecessary artificial additives.
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