Innovation in the Kitchen!
Protein found in milk and cream plays a significant role in giving ice cream a smooth and creamy texture. Flores and Goff (1999) demonstrated that milk proteins had a large impact on texture by limiting ice crystal size and enhancing their stability.
The easiest and cheapest way of increasing the protein content in ice cream is through the addition of skimmed milk powder. In keeping with my ethos of using only natural ingredients in my ice cream, I avoid using this heavily processed powder by heating my mix for 60 minutes. This evaporates water and increases the percentage of protein in my ice cream. I think this is a much better, albeit more tiresome, way of increasing the protein content in ice cream as it avoids the addition of heavily processed ingredients.
After years of standing over my ice cream batches stirring away for hours on end, I decided to search far and wide for a way of maintaing a mix at a constant temperature whilst stirring it at the same time. After a lot of research, I stumbled across a magnetic stirring hot plate, a device more commonly found in science labs than in kitchens. Could this be adapted to the kitchen I wondered.
Although these machines aren’t cheap, they are much cheaper alternative to a £14,000 ice cream pasteuriser, and so I took the plunge and invested in one. A magnetic stirring hot plate is my first step towards increasing production!
After a LOT of trial and error, I finally figured out how to adapt this device for ice cream making! Here is my first IKA magnetic stirring hot plate in action.
Flores, A. A., and H. D. Goff, 1999, Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers, J. Dairy Sci. 82:1399-1407.