14 MINUTE READ The shelf life of food is dependent on changes in the microbial content, chemical nature (e.g., flavour), and the physical attributes of the product (Goff & Hartel, 2013). In ice cream, microbial growth does not occur to any significant extent during storage of either the mix or of the frozen product, so that physicochemical…
SECTION 1 – THE SCIENCE OF ICE CREAM MAKING AND PREPARATION TIPS
All recipes on the blog are broken into three sections: SECTION 1: The Science of Ice Cream Making and Preparation Tips; SECTION 2: Full Recipe; and SECTION 3: Quick Recipe. To avoid repeating SECTION 1 in each recipe post, we’ll be covering it here. We’ll be looking at the importance of producing small ice crystals, maintaining these…
PROTEIN IN ICE CREAM
6 MINUTE READ Ice cream is comprised of a mixture of air, water, milk fat, milk solids-not-fat (MSNF) (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), sweeteners, stabilisers, emulsifiers, and flavours (Goff & Hartel 2013). In this post, we’ll be looking at the role of protein in ice cream. YOU MIGHT ALSO LIKE…
Cuisinart ICE-100 vs Breville BCI600XL vs Whynter ICM-200LS
The Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker, Breville BCI600XL Smart Scoop Ice Cream Maker, and the Whynter ICM-200LS Stainless Steel Ice Cream Maker, are three domestic ice cream makers with self-refrigerating compressors and are available from amazon. All three make excellent ice cream that is extremely smooth, dense, and creamy, but each has its drawbacks. This will…
Whynter ICM-200LS Stainless Steel Ice Cream Maker – Review
The Whynter ICM-200LS Stainless Steel Ice Cream Maker, available from amazon, is a 2.1 quart domestic ice cream maker with a self-refrigerating compressor. It has an impressive 1400 ml (1.48 quarts) maximum capacity, producing about 1600 ml (1.69 quarts) of ice cream with 14% overrun, an optimum capacity of 1000 ml (1.06 quarts), producing about 1100 ml…
Why does ice cream melt?
A slow melting rate and good shape retention are generally considered desirable qualities in ice cream. Ice cream has three main structural components: air cells, ice crystals, and fat globules, which are dispersed throughout a continuous phase of unfrozen solution (Muse & Hartel, 2003). These components affect the melting rate. Structural attributes include properties of…
Roasted Almond Ice Cream – Recipe
This roasted almond ice cream recipe produces extremely smooth and creamy ice cream with a strong almond flavour. The recipe will be split into three sections: SECTION 1: The Science of Ice Cream Making and Preparation Tips; SECTION 2: Full Recipe; and SECTION 3: Quick-Read Recipe. Please click here to read SECTION 1: The Science of Ice Cream Making and Preparation…
Red Wine Ice Cream – Recipe
This red wine ice cream recipe has a rich red grape flavour that is comparable to the flavour profile of chocolate ice cream. The recipe will be split into three sections: SECTION 1: The Science of Ice Cream Making and Preparation Tips; SECTION 2: Full Recipe; and SECTION 3: Quick-Read Recipe. Please click here to read SECTION 1: The Science of Ice…
Partial coalescence of the ice cream fat emulsion
Ice cream is an oil-in-water emulsion in which an oil phase, usually consisting of milk fat, is dispersed into a continuous aqueous phase (Fredrick et al., 2010). Emulsions are thermodynamically unstable, meaning that the oil and water will separate due to high interfacial tension between oil and water surfaces. Immediately following homogenisation, where the fat…
Coffee Ice Cream – Recipe
This coffee ice cream recipe produces extremely smooth, dense, and creamy ice cream with an intense coffee flavour. It will be split into three sections: SECTION 1: The Science of Ice Cream Making and Preparation Tips; SECTION 2: Full Recipe; and SECTION 3: Quick-Read Recipe. Please click here to read SECTION 1: The Science of Ice Cream Making and…