Perfect Ice Cream Calculator

Your details

Volume of liquid milk (1 ml dairy milk ~ 1.03 g).
ml
Volume of cream. Heavy cream density is roughly 1.0 g/ml.
ml
Total weight of your primary sweetener.
g
Weight of your second sweetener if used.
g
One large egg yolk weighs about 18 g and adds richness, fat, and emulsification. Gelato typically uses 4-6 per litre of mix.
yolks
Adds MSNF without extra fat. Typical use: 20-50 g per litre to boost body and reduce iciness.
g
Weigh the mix before putting it in the machine. Leave at 0 to skip overrun calculation.
g
Weigh the finished ice cream. Overrun = ((mix mass / ice cream mass) - 1) x 100%.
g
Fat contentPremium ice cream range
16.7%

Total fat as a percentage of mix weight. Premium ice cream: 14-18%, standard: 10-14%, gelato: 4-8%.

Sugar content21.3%
MSNF4.5%
Total solids44.2%
Relative sweetness score21.3
Softness score (PAC)21.2
Calories248kcal / 100 g
Total mix weight709g
16.7% %
Sorbet<4Gelato4-9Standard9-14Premium14-18Very rich18+
Fat %16.7%
Sugar %21.3%
MSNF %4.5%
Total solids %44.2%

Fat: 16.7% - Sugar: 21.3% - PAC: 21

  • Fat is 16.7% - well inside the premium ice cream target range of 10-18%.
  • Softness score (PAC) is 21 - the mix may freeze very hard. Add fructose or invert sugar to lower the freezing point.
  • MSNF is 4.5% - on the low side. Adding 20-30 g of skim milk powder would improve body and reduce iciness.

Next stepThe mix is mild in sweetness - it will taste less sweet when frozen. Consider a small portion of fructose or invert sugar to boost perceived sweetness at low temperatures.

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