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March 12, 2004
The Technology of Ice Cream
Did you know that all ice cream (except for chocolate) starts as a vanilla receipe? Or that sweeteners are the cheapest way to bulk up ice cream?
A sweet ice cream is usually desired by the consumer. As a result, sweetening agents are added to ice cream mix at a rate of usually 12 - 16% by weight. Sweeteners improve the texture and palatability of the ice cream, enhance flavors, and are usually the cheapest source of total solids.
http://www.foodsci.uoguelph.ca/dairyedu/icingr.html
Or that hard and soft ice cream are made exactly the same way?
Ice cream contains a considerable quantity of air, up to half of its volume. This gives the product its characteristic lightness. Without air, ice cream would be similar to a frozen ice cube. The air content is termed its overrun, which can be calculated mathematically.
As the ice cream is drawn with about half of its water frozen, particulate matter such as fruits, nuts, candy, cookies, or whatever you like, is added to the semi-frozen slurry which has a consistency similar to soft-serve ice cream. In fact, almost the only thing which differentiates hard frozen ice cream from soft-serve, is the fact that soft serve is drawn into cones at this point in the process rather than into packages for subsequent hardening.
Hardening
After the particulates have been added, the ice cream is packaged and is placed into a blast freezer at -30° to -40° C where most of the remainder of the water is frozen. Below about -25° C, ice cream is stable for indefinite periods without danger of ice crystal growth; however, above this temperature, ice crystal growth is possible and the rate of crystal growth is dependant upon the temperature of storage. This limits the shelf life of the ice cream.
The main ice cream page is at http://www.foodsci.uoguelph.ca/dairyedu/icecream.html.
I have always loved ice cream. When I lived in the Philippines, my dad would drive me to the local market on his motorcycle and buy me an ice cream cone of ube ice cream. This was flavored with taro root and had a dark purple color. It had a nutty taste -- what a distinctly Philippino flavor! Halo halo was also yummy.
Ube ice cream receipe
other Philippino ice cream flavors (Ramar Foods International Corporation)
Posted by thdyck on March 12, 2004
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