Making ice cream from scratch is not only simple and forgiving, but it requires some basic techniques to avoid freezer burn or an unpalatable texture.
Begin by making sure all ingredients are cold – this includes your custard, base and creams.
Ice cream is a frozen dairy dessert made with milk, cream, sugar and other ingredients. It can be enjoyed either scooped from an edible wafer cone or eaten with a spoon.
Ice cream is made by mixing milk and cream together, along with water, sugars, stabilizers (such as plant-based gums), emulsifiers, flavors or colorings. After mixing is complete, homogenized and pasteurised to create your delicious treat!
As part of the process, fat globules are formed and thickened. Once frozen, these globules can then be frozen again before being beaten in air for a lighter texture.
Whipping helps the ice cream maintain its light, creamy consistency without becoming too dense. It also disperses ice crystals and stabilizes fat globules.
According to USDA regulations, ice cream must contain at least 10% milkfat by weight and have a total fat content of at least 20% by volume. Furthermore, it must use safe and suitable sweeteners, emulsifiers/stabilizers/flavoring materials.
Ice cream is made by mixing dairy products with sugars, flavors and stabilizers. The fat in ice cream gives it its characteristic body, texture and taste.
Ice cream is primarily composed of milk, but other types of milk and protein may also be included in some recipes. The proteins present in milk help to bind water and prevent large ice crystals from forming during freezing.
Sugar is added to ice cream mixtures for sweetness and improved texture. Different sugars such as sucrose, glucose and fructose are used in various proportions to achieve the desired sweetness and softness of the final product.
Flavors are usually added at this stage, though you can add them earlier if desired. Some ice cream flavors are delicate and should only be added when the mix has cooled completely.
Fruit, swirls and any bulky flavorings (nuts, candy pieces) should all be frozen before churning to prevent large ice crystals that could damage these ingredients. Alcohol such as brandy or liqueur can be added to the base as antifreeze insurance but this should only be done after all other components have been thoroughly mixed in.
Ice cream, whether homemade or purchased at the supermarket, needs to be kept cold to maintain its creamy texture. For best results, store it in an airtight freezer case at temperatures no higher than 0degF (-18degC).
By adding too much sugar to your recipe, the freezing point of your ice cream will be altered dramatically. This could result in larger crystals and a softer consistency instead of the smooth, creamy treat you desire.
Due to this, we suggest using only about half the amount of sugar recommended in a recipe. This should be sufficient enough to provide sweetness and flavor without affecting the freezing point of your ice cream.
Ice cream is a summer must-have, and it’s essential that you serve it correctly to give your customers an enjoyable experience. Whether serving it to go or in an ice cream parlour, make sure the temperature of your frozen treat is just right and served using proper utensils.
The serving process involves scooping the ice cream into a bowl, cup or cone. Scoops are usually made of metal with rubberized handles for comfortable gripping.
Spade-shaped scoops are the most common type of ice cream scoop, though other styles exist too. These scoops tend to be less uniform and not as rounded, making them perfect for getting ice cream around corners or adding irregular amounts onto desserts.
Ice cream is an ideal way to celebrate loved ones and mark special occasions. For instance, you could create your own signature flavor and serve it on your wedding day.