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Lamington

Name: Lamington
Prep time: 15 min
Cook time: 1440 min
Total time: 1455 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 333 g Whole Milk; 151 g Heavy Cream; 74 g Granulated Sugar; 1 g Dextrose; 20 g Skim Milk Powder; 4 g Vanilla Bean Paste; 50 g Raspberry Purée (strained)

Vanilla sponge cubes, chocolate-coconut Mix-In, raspberry ripple.

15 min prep · 24h freeze 4 pints medium

Soft vanilla base, raspberry purée folded last for a swirl, then sponge + cocoa-coconut Mix-In.

Smooth & scoopable

Balanced base. Freeze 24h, then spin on the matching program.

✅ READY

Fat

10.5%

target 10–16%

Sugar

17.7%

target 14–20%

MSNF

8.9%

target 8–11%

Total solids

37.3%

target 36–42%

PAC233.7 / 220–280

POD (sweetness)

166

target 140–190

Total mass

633 g

target 473 g = pint

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk333 g
Heavy Cream151 g
Granulated Sugar74 g
Dextrose1 g
Skim Milk Powder20 g
Vanilla Bean Paste4 g
Raspberry Purée (strained)50 g

Batch mass633 g

Method

1.Warm milk and cream with sugars and milk powder until dissolved. Cool.
2.Pour into pint, fold raspberry purée through last with two strokes (for ripples).
3.Freeze 24 h.
4.Spin on Ice Cream. Mix-In 25 g of vanilla sponge cubes tossed in cocoa-desiccated coconut.