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20 min prep · 24h freeze 4 pints medium
The interior of a Canadian butter tart: brown sugar, egg yolk, butter, raisins. Pastry chunks go in as a Mix-In.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
12.6%
target 10–16%
Sugar
19.2%
target 14–20%
MSNF
10.0%
target 8–11%
Total solids
43.4%
target 36–42%
PAC279.7 / 220–280
POD (sweetness)
171
target 140–190
Total mass
662 g
target 473 g = pint
Why
- • Total solids 43.4% is above 42% — base will be gummy.
Fix it
- → Add 38 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk350 g
- Heavy Cream129 g
- Brown Sugar60 g
- Dextrose18 g
- Skim Milk Powder30 g
- Egg Yolk30 g
- Browned Butter (cooled)20 g
- Raisins (soaked)25 g
Batch mass662 g
Method
- 1.Brown butter, cool. Soak raisins in warm water for 10 min, drain.
- 2.Make a yolk-tempered custard with milk, cream, sugars; cook to 80 °C.
- 3.Whisk in butter, cool, fold raisins through.
- 4.Pint, freeze 24 h. Spin on Ice Cream. Mix-In 25 g pie-crust crumbs.
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The original. 7 programs, single pint.
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11 programs, quieter motor, bigger pint.
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Ninja Creami Swirl NC701
Soft-serve attachment for piping cones.
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