METHOD OF PREPARATION
STANDARD RECIPE FOR WHITE CREAMY ICE CREAM
CHOOSE ANY ONE FROM THE FOLLOWING RECIPE BELOW
For Premium Ice Cream
This recipe is for those who have all the ingredients at hand
- Whole Milk
- 1 kg
- Double Cream
- 120 gr
- Sugar
- 220 gr
- Dry Milk Powder
- 20 gr
- LG10 Powder
- 6 gr
With Fresh Milk & Cream
This recipe is for those who have milk and cream available
- Whole Milk
- 1 kg
- Double Cream
- 120 gr
- Sugar
- 220 gr
- LG10 Powder
- 6 gr
With Fresh Milk & Dry Milk Powder
This recipe is for those who have milk but no cream available
- Whole Milk
- 1 kg
- Dry Milk Powder
- 70 gr
- Sugar
- 220 gr
- LG10 Powder
- 6 gr
With Dry Milk & Water
This recipe is for those to whom milk and cream is not available
- Water
- 1 Litre
- Dry Milk Powder
- 200 gr
- Sugar
- 220 gr
- LG10 Powder
- 6 gr
Watch the preparation guides
HOME MADE ICE CREAM
1. Mix all ingredients with blender / mixer.
2. Freeze the mix for 2 hours and hand-mix.
3. Stir well in 4 hours and freeze overnight.
SOFT SERVE ICE CREAM
1. Mix all ingredients with blender / mixer.
2. Pour in soft serve ice cream maker.
BULK PRODUCTION (Shops, Farms)
1. Pour all ingredients in Pasteuriser.
2. Start Pasteurizing and aging process.
3. Pour in batch freezer and freeze.
Cold Process
LG10 is perfect for a simple cold process for home use and soft serve. Our ingredients do not have to be pasteurised, as they have already gone through a heated mix process. Milk and cream sold at retail within the UK and EU are already pasteurised. For home use, ice cream is normally made in small amounts and is not intended for sale through retail.
Hot Process
Bulk ice cream producers may purchase milk and cream directly from farms. The milk and cream they purchase may be raw and not pasteurised, and may contain harmful bacteria that can cause food poisoning. Bulk ice cream producers therefore have to use a pasteuriser to pasteurise the product before producing large amounts of ice cream for retail sale. We also recommend that ice cream producers, whether large or small, outside the European Union pasteurise the mix before making the ice cream.
Additional Information
Please use an electric mixer or hand blender to mix all ingredients in your recipe. This helps to break down lumps and clumps, creating a smooth mixture without wasting any of the powder.
Reduce the dosage to 5g LG Powder per litre of your white mix. You can increase or decrease the dosage according to the mix. If you are making different flavours and adding paste or fresh fruit to the mix, the maximum dosage is 6g or 7g LG Powder per litre of your mix.
Hygiene is essential. Keep everything clean and do not give bacteria any chance to contaminate your ingredients.
Making Ice Cream at Home
Please remember that you cannot make high-quality or professional ice cream by leaving the mix in a domestic freezer without using an ice cream machine. To make professional ice cream, you need to use an ice cream machine, whether it is a soft-serve machine or a commercial batch freezer.
Nevertheless, with the right freezing and stirring process, you can make your own tasty ice cream at home.
Home-made ice cream typically freezes harder than ice cream kept in the dedicated ice cream freezers of an ice cream parlour. If your ice cream has been in a deep freezer overnight, please leave it out of the freezer for approximately 5 minutes. This allows the ice cream to become firm enough to scoop well while remaining smooth.
If you are making ice cream for the first time, do not rush to make comments or judgements about the results. Gain more experience through practice. You only achieve perfect results with practice, real experience and the right combination of ingredients and recipe.
Recipes, Flavours and Ingredients
The LG Ice Cream Base Powder Recipe will allow you to go a long way. Don't forget that most fruits require various additional amounts of sugar to come across nicely in ice cream. Try different combinations, compare the results, and add flavouring and mix-ins as you like.
Ice cream made with water is not the same as ice cream made with fresh milk and fresh cream. Ice cream made with LG Powder and fresh milk and cream is more luxurious than regular water-based soft ice cream.
LG Powder Ingredients
The ingredients in our LG Powder Ice Cream Base product are simple and original. They are made from six types of various sugar emulsifiers, vegetable fibre and vegetable protein as stabilisers.
We proudly call LG Powder proper Kosher, Halal and Gluten Free. It is also suitable for vegetarians with the use of dairy products. There is no egg yolk and no gelatin in our product.
Important Recipe Instructions
Please strictly follow the ingredients without adding, subtracting or exchanging them.
If you are making ice cream for the first time, do not rush to make comments or judgements. Gain more experience through practice. You only get perfect results with practice, real experience and the right combination of recipe.