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8 min prep · 24h freeze 4 pints easy
Paçoca is sweet peanut rapadura — we use crushed paçoca rolls both in the base and as Mix-In.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
13.8%
target 10–16%
Sugar
16.2%
target 14–20%
MSNF
9.8%
target 8–11%
Total solids
43.7%
target 36–42%
PAC252.5 / 220–280
POD (sweetness)
138
target 140–190
Total mass
677 g
target 473 g = pint
Why
- • Total solids 43.7% is above 42% — base will be gummy.
Fix it
- → Add 45 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk369 g
- Heavy Cream137 g
- Peanut Butter (natural)50 g
- Paçoca (crushed)50 g
- Granulated Sugar25 g
- Dextrose18 g
- Skim Milk Powder28 g
Batch mass677 g
Method
- 1.Blend everything smooth.
- 2.Pint, freeze 24 h. Spin on Ice Cream. Mix-In 25 g more crushed paçoca for crunch.
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