Spanish magdalena ice cream
Spanish magdalenas inside the ice cream: light, sweet and with their note of lemon. The usual breakfast, frozen.
A magdalena is flour, egg, sugar and oil: almost all dry solids. That is why this ice cream runs right up against the solids ceiling, with no need for extra milk powder.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The magdalenas, once the mix drops below 40 °C, and blend until they are worked in.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Very dense and substantial: the magdalena dissolves and its crumb thickens the mix, which gains weight without more cream. It tastes of freshly soaked sponge, with the oil-and-lemon note of the cake itself.
All about this magdalena ice cream
Magdalenas bring flour, egg, sugar and fat, and all of that is solids. The ice cream lands at the highest value on the site, very close to the 42 % ceiling. Above that point, an ice cream starts to feel pasty.
The cream runs short because the magdalena already brings fat: the whole stays mid-band. The sugars are split between dextrose and sucrose, allowing for the sugar the sponge already contains.
They are added on the way down, below 40 °C, and blended until worked in. The sponge dissolves and contributes flavour and body; no pieces remain.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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