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Ice Cream Mix Calculator

Split a base into cream, milk and sugar to hit a butterfat and sugar target.

Weight of the finished mix, before any air is whipped in.

Butterfat as a percentage of the mix by weight. Premium ice cream is often 12 to 16 percent.

Sugar as a percentage of the mix by weight, counting the egg yolk's sugar as nil.

Read it off the carton: heavy cream is typically 36 percent, single cream around 18 to 20 percent.

Whole milk is about 3.5 percent, semi-skimmed 1.7 and skimmed under 0.5.

The base is treated as cream, milk and sugar only. Sugar takes the requested share of the mix, the remainder is dairy, and the cream weight is what makes the fat add up: cream times its fat percentage plus the rest of the dairy times the milk's fat percentage must equal the batch times the fat target. Milk solids other than fat, egg yolk, stabilisers and any water cooked off are not modelled, so a real recipe's split shifts slightly, and the page makes no claim about freezing point, overrun, texture or food safety. It runs entirely in your browser with no storage, uploads or network access.