Ice Cream & Mochi

Flavorah Concentrates for Ice Cream and Mochi

Ice cream is one of the most popular applications for Flavorah concentrates. The high-fat dairy base is an ideal carrier for concentrated flavors, and Flavorah's potent formula means you can create custom ice cream flavors without affecting the freeze point or texture of your base. Mochi ice cream benefits equally, as the concentrate flavors the ice cream filling while the mochi wrapper provides contrast.

Recommended Usage Rates

• Ice cream base: 0.25-0.75% by weight (typical 0.5%)
• Gelato: 0.25-0.6% (gelato has less fat, so flavors are more prominent)
• Mochi ice cream filling: 0.3-0.6% in the ice cream component
• Sorbet: 0.25-0.5% (no fat to mute flavor, so use less)

Technique

Add Flavorah concentrate to the ice cream base after cooking and cooling but before churning. Stir thoroughly to ensure even distribution. For no-cook bases, add directly to the cold mixture and blend well. Churning will distribute the flavor evenly. For mochi, flavor only the ice cream filling, not the mochi dough.

Recipe Ideas

• Mango mochi ice cream: add Flavorah Mango at 0.5% to a coconut milk ice cream base, wrap in mochi
• Vanilla bean gelato: add Flavorah Vanilla Custard at 0.4% for rich, authentic Italian-style gelato
• Strawberry cheesecake ice cream: blend Flavorah Rich Strawberry at 0.3% with Flavorah Cheesecake at 0.2%
• Mint chip ice cream: add Flavorah Creme de Menthe at 0.3% to a vanilla base with chocolate shavings

Cold temperatures mute flavor perception. Lean toward the higher end of the recommended range for frozen applications.