Ice cream is typically made from dairy like milk or cream. It is flavoured with sugar and spices like cocoa or vanilla, and fruits like strawberries or peaches are commonly added. Food colourings and stabilizers are also included to prevent heat shock and ice crystals. The mixture is cooled below freezing and stirred frequently.
To ensure ice cream remains soft, it is often combined with whipped topping before freezing. If too melted, it is frozen for an additional 10-15 minutes. Soft serve, which includes ingredients such as milk, whey, sugar, and corn syrup, has a specific process involving modified milk ingredients, glucose, guar gum, and others.
The creamy texture and flavours are the main selling points of ice cream. Federal law requires a minimum of 10% butterfat content, and additives are used to prevent heat shock and ice crystal formation. Upscale restaurants often feature homemade ice cream on their dessert menus, focusing on equipment and techniques that differ from those available to home cooks.
Our mega-blender creates batches using a sweet cream or chocolate base consisting of cream, milk, sugar, egg yolks, cocoa powder, and natural stabilizers.
When making pub ice cream, which has no preservatives and thus a short shelf life, it’s important to store it away from strong-smelling foods and maintain strict hygiene standards. Ice cream bars with their oval shape and smooth coating require a specific production process that can be learned from books and YouTube.
To create a creamy texture, chill the ice cream base to churn fast into small ice crystals, adjust flavors before churning, and add a bit of alcohol to keep it from freezing too solid.
Here are tips for making homemade ice cream:
- Use high-fat dairy for richness.
- Cook eggs with sugar first to thicken.
- Churn slowly in an ice bath for a smooth texture.
- Rest the ice cream before serving.
Commercial ice cream has a six-step process:
- Blending milk, cream, milk solids, sugars, modifying agents, and flavourings.
- Homogenizing to ensure a consistent texture.
- Pasteurizing by heating at high temperatures then cooling to eliminate bacteria.
- Introducing the mix into a freezer to be frozen and churned.
- Churning to incorporate air and achieve a creamy texture.
Whether it’s a single bowl or a thousand liters, the principles of ice cream making remain the same. High-quality ice cream uses premium ingredients, and ultra-premium brands contain over 16% milkfat.
Historically, ice cream was a luxury, made using ice and salt. The Persians were among the first to enjoy it, and their recipes were passed down through the ages.
Informative videos, such as those from a Nigerian company, offer insights into the mass production process, highlighting health standards and the use of advanced equipment.
Professionals recommend using high-fat dairy, cooking eggs with sugar, churning slowly, and resting the finished product before serving to make the perfect homemade ice cream.
For businesses, the Hommy Ice Cream machine offers a compact and space-saving solution, suitable for various commercial settings.
The process of making commercial ice cream starts with blending the ingredients in large vats, with proportions and mixing controlled by computers. The mix then undergoes pasteurization, homogenization, and careful incorporation of air during freezing.