Ice-cream for Endurance Athletes
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Ingredients:
337.5g Heavy whipping cream
360g half and half
127.5g granulated white sugar
13g vanilla extract
22.5g casein protein powder
10g creatine powder (5g per 4oz pre churned)
Methods of prep
- In a large bowl, combine half and half and heavy whipping cream.
- Heat the mixture in a medium size saucepan until the temperature reaches 44C.
- Remove from heat and whisk in sugar. Sift in casein powder using a handheld strainer/sifter. Whisk in creatine powder.
- Transfer mixture into a metal mixing bowl and cool in an ice bath until the mixture reaches between 0-4C.
- Whisk in vanilla extract
- Take an approximately 3 TBSP sample in a small ramekin and measure the pH. Test 1 TBSP in the consistometer for 15 seconds.
- Take one drop from the sample and measure the sugar content using brix meter.
- Measure total volume (in oz) of product prior to churning in a large pyrex measuring cup.
- Churn the ice cream base in table top ice cream maker for twenty minutes.
- Measure total ice cream volume (in oz) using 1-2 large pyrex measure cups and measure color using the colorimeter.
- Pack the product in ice cream storage container(s) and store in freezer.
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