Recipe Ideas


Ice Cream & Yoghurt

COCONUT ICE MILK - FORMULATION FOR FROZEN NOVELTIES

100 lbs Formula Ingredients: 100 Gallon Formula
5.00 Coconut Cream Powder 46.85 lbs
3.00 Milkfat 28.11 lbs
12.00 Low Heat Process MSNF 112.44 lbs
11.25 Sugar (solids) 105.41 lbs
6.00 36 or 42 DE Corn Syrup 56.22 lbs
0.40 PGX-1 Stabilizer (Germantown) 3.75 lbs
62.35 Water 584.22 lbs
100.00   937.00 lbs

NOTES ON INGREDIENTS:
Fresh dairy ingredients may be used to obtain the Milkfat and MSNF as long as mix is balanced. Do not replace any MSNF with whey.

Method:

  1. Blend all ingredients through liquefier, pre-blend PGX-1 stabilizer with a portion of the dry sucrose.
  2. Pasteurize mix at 70ºC / 160º F for 30 minutes for Vat or 80ºC / 175º F for 25 seconds for H.T.S.T.
  3. Homogenize mix at 2500 psi, 2000 psi, 1st stage; 500 psi and 2nd stage.
  4. Cool mix to 8ºC / 45º F or under, then age a minimum of 4 hours.
  5. Freeze mix through standard ice cream freezers to draw a temperature of -5ºC to -6ºC / 23 to 25º F and 60% overrun and deposit in molds.
  6. Water dip bars if to be used more than one month after production.

 



COCONUT ICE CREAM

Ingredients (Adjust Accordingly):  
Vegetable Fat 10.36
Sugar 13.00
Salt 0.11
Xanthan Gum 0.04
Guar Gum 0.07
Coconut Cream Powder 4.00
Maltodextrin 12.17
Flavour powder 0.25
Liquid Milk 60.00
Water 127.31
Ice cream 75.58
SG 0.5937
Volume 168.44
Overrun 68.44



Method:

  1. Mix IICP into 80% of cold milk and whip for 3 minutes with speed 3.
  2. Then add in the remaining cold milk (20%) and whip for 1 minute with speed 5.
  3. Pour into a tub, and freeze overnight before serving.

 

INSTANT COCONUT SOFT SERVE MIX - CHOCOLATE FLAVOUR

Ingredients (Adjust Accordingly):
Cultured Yogurt Powder
Sugar
Corn Syrup Solids
Coconut Cream Powder
Cocoa Processed with Alkali
Oat Fiber
Lecithin
Xanthan Gum
Guar Gum
Locust Bean Gum
Carboxymenthyl Cellulose
Freeze Dried Culture


Method:

  1. Weigh eight 3.6 Kg / 8 pounds of Cold Water into a container.
  2. Add the powder to the water and incorporate powder into water using a wire whisk.
  3. Put mix in a Soft Serve Machine and freeze.

 



INSTANT COCONUT SOFT SERVE MIX - COCONUT FLAVOUR

Ingredients (Adjust Accordingly):
Non Fat Powder
Sugar
Corn Syrup Solids
Coconut Cream Powder
Oat Fiber
Lecithin
Xanthan Gum
Guar Gum
Locust Bean Gum
Cellulose Gum
Cellulose Gel.



Method:

  1. Weigh eight 3.6 Kg / 8 pounds of Cold Water into a container.
  2. Add the powder to the water and incorporate powder into water using a wire whisk.
  3. Put mix in a Soft Serve Machine and freeze.

 


VANILLA COCONUT ICE CREAM
Ingredients (Adjust Accordingly): Percentage %
Water 61.98
Refined Sugar 14.80
Coconut Cream Powder 3.70
Anhydrous Milk Fat
 3.70
Skim Milk Powder 9.40
Eggs 3.00
Buttermilk Powder 2.80
Ice Cream Stabilizer 0.50
Vanilla Flavor 0.12
  100%




Method:

  1. Premix stabilizer in small quantity of refined sugar.
  2. Add the premix in water (80ºC / 175ºF) gradually keep stirring until fully dissolved.
  3. Add the other ingredients in the following order - sugar, milk powders, eggs and Coconut Cream Powder continuously stirring.
  4. Stir the mixture for 20 minutes; maintain the temperature at 80ºC / 176ºF.
  5. Pasteurize the mix through plate heat exchanger and homogenize using a 2-stage homogenizer.
  6. Cool to 5ºC / 40ºF.
  7. Transfer to the aging tank and age for 4 hours.
  8. Check % total fat and product temperature. Add flavor.
  9. Freeze and pack in clean containers.
  10. Pass through a tray and store in cold storage.

 



COCONUT ICE CREAM with Desiccated Coconut (Serves 2-4)

Ingredients (Adjust Accordingly): Percentage %
Desiccated Coconut 450gm
Coconut Cream Powder 100g (mix with 1litre water)
Sugar ¾ cup
Any fresh or canned tropical fruit 1/3 cup
Toasted Coconut or roasted unsalted peanuts (optional)

 

Method:

  1. Combine Desiccated Coconut, Coconut milk, and sugar.
  2. Stir until sugar is dissolved and blended.
  3. Add fruits and mix well.
  4. Cover and chill until cold.
  5. Freeze the mixture in an ice-cream maker, following manufacturer’s instructions.
  6. Before serving, temper the ice cream in refrigerator until it is no longer icy-hard and becomes smooth and easy to scoop.
  7. Scoop ice cream into dessert bowls and top with toasted coconut or peanuts, if desired.