Perfect Ice Cream Calculator
Customize artisanal ice cream batches by scaling base recipes, accounting for overrun, and tracking ingredient weights.
125 ml ≈ ½ cup scoop.
20–35% for dense artisanal ice cream; up to 100% for soft serve.
Mix volume (pre-churn)
769 ml
0.77 L base
Draw volume (post-churn)
1000 ml
Makes 8 servings
Base weight
808 g
0.81 kg total mix
Scaled Ingredient Weights
| Ingredient | Weight (g) |
|---|---|
| Heavy cream (36% fat) | 336.5 |
| Whole milk (3.5% fat) | 261.8 |
| Granulated sugar | 104.7 |
| Egg yolks | 67.3 |
| Dextrose/corn syrup | 29.9 |
| Salt | 1.5 |
| Vanilla extract or paste | 6.0 |
- Cook custard to 82–84°C (180–183°F), then chill rapidly before aging.
- Egg yolks provide emulsifiers for a rich, scoopable texture.
How to Use This Calculator
Select your base style
Choose French custard for rich texture or Philadelphia style for eggless speed.
Set servings and overrun
Define how many scoops you need and adjust overrun to match your churner's style.
Follow the process notes
Cook or blend the base, age it, churn at proper temperature, then harden at -25°C (-13°F) before service.
Formula
Scale factor = (Mix weight) ÷ (Base recipe weight)
Mix weight = (Servings × Serving size ÷ (1 + Overrun%)) × Density
Example: 8 × 125 ml with 30% overrun → mix volume ≈ 769 ml → mix weight ≈ 808 g.
Tip: Track actual overrun by weighing ice cream before and after churning to refine settings.
Full Description
Crafting premium ice cream requires balancing fat, milk solids, sugar, and overrun. This calculator scales two industry standard base recipes so you can move seamlessly from test batches to service runs. Enter your serving goals, set the overrun that matches your equipment, and receive precise ingredient weights plus process tips.
French custard bases use egg yolks for emulsification, while Philadelphia style relies on skim milk powder and stabilizers for body. Both benefit from aging (resting the base for 4–12 hours) to hydrate proteins and improve texture. After churning, harden the ice cream quickly to lock in small ice crystals and maximize scoopability.
Ideal for
- Scaling house ice cream offerings for restaurants and scoop shops.
- Planning catering batches with consistent serving counts.
- Teaching pastry students about overrun and solids balance.
- Testing flavor infusions while keeping base structure constant.
Customize further by infusing dairy with spices, swapping sugars (e.g., brown sugar, honey), or adding stabilizers. Record results to refine your signature base over time.
Frequently Asked Questions
What overrun should I target?
Premium ice cream sits between 20–35% overrun. Gelato is lower (~20%), while soft serve can exceed 60%.
Do I need stabilizers?
Not required, but 0.2–0.4% stabilizer blend can improve body and shelf life, especially for storage longer than a week.
How do I add inclusions (chips, nuts)?
Add inclusions during the last minute of churning or fold in by hand. Increase overrun slightly to compensate for added mass.
Can I substitute plant-based ingredients?
Yes, but densities and fat percentages change. Use coconut cream or cashew milk and adjust sugar/solids for comparable texture.