Sugars: granulated sugar, dextrose, glucose syrup, invert sugar
Milk, cream, egg yolks - Milk powder - Stabilisers, emulsifiers & thickening agents - Various couvertures



Ice cream consists of the following ingredients: milk, cream, sugars, egg yolk, couverture, stabilisers and emulsifiers.

The difference between American ice cream and gelato:

  • Gelato has a fat content of 8-10%, American ice cream 12-16%
  • Gelato has a sugar content of 18-22%, American ice cream 15-18%


The process of artisanal ice cream making is similar to that of classic gelato making. It is essential to create a homogenous mixture before you churn it, as it contains a significant amount of fat. 

In the catering industry, the Pacojet system is a widely used kitchen appliance to create ice cream.


Fats: 12-16%
Non-fat milk solids: 8-10%
DCS: 4.5-5.5%
Total sugar content: 15-18%
Total solids content: 40-43%
FP (Freezing Point): 240-250
SP (Sweetening Power): 17-20%
Used couverture: 10-25%

A step by step guide to delicious American Ice Cream

Phase 1
Pasteurisation of the mixture

Stir the liquid ingredients together and heat the mixture up to 40°C

  • Meticulously measure out the quantities of all the ingredients in your American ice cream recipe.
  • Add the following ingredients to the pasteuriser at +4°C: Fresh whole milk - Cream - All the liquid sugars (i.e. invert sugar, honey...) - Egg yolk (if applicable to your recipe)

2. Blend all the ingredients in powder form together and add them to the mixture

  • At +40°C add the following ingredients and stir them together:
    - Milk powder
    - Dextrose
    - Granulated sugar
    - Powdered glucose syrup
    - Stabilisers

3. Pasteurise

  • If your recipe contains egg yolk, bring the temperature of the mixture up to +80/+82°C and pasteurise it for 2 seconds. Otherwise, bring it up to +72/+75°C and pasteurise it for 15 seconds.

4. Add the couverture and homogenise

  • Add the unmelted couverture and homogenise the mixture while rapidly lowering its temperature to +4°C. Let it mature at +4°C for 4 to 6 hours.

5. Cool rapidly

6. Let the mixture mature

Phase 2
Making the ice cream

1. Churn the ice cream

  • Pour the mixture in the ice cream machine and churn it at -5°C for 5 to 10 minutes.

(2. Add alcohol at -5°C)

3. Extrude the ice cream from the ice cream machine


4. Harden the ice cream in the blast freezer

  • Place the mixture in the blast freezer to harden it. If you want to store your delicious chocolate gelato in a display counter, bring its temperature down to -14°C. If you want to store it in a freezer, bring it down to -18°C.

5. Sell the ice cream or store it (in a display counter)