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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

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