26 MINUTE READ The Lello 4080 Musso Lussino, available from amazon*, is an Italian-made domestic ice cream machine with an in-built freezing system. After 7 months of extensive use, which has included using this machine to make ice cream to sell at 5 food markets, I’ve found that it produces excellent ice cream that is extremely smooth, dense,…
Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker – A Comprehensive Review
34 MINUTE READ The Cuisinart ICE-100, available from amazon*, is a domestic ice cream and gelato maker with an in-built freezing system. After more than 2 months of testing, I’ve found that it produces excellent ice cream that is extremely smooth, dense, and creamy. It has an optimum capacity of 800 ml (0.85 quart) of ice cream mix, producing about 1000…
Ice crystals in ice cream
12 MINUTE READ The best ice creams in the world have a smooth and creamy texture. This creamy texture, primarily associated with a high fat content, is also determined by the average size of the ice crystals. Ice crystal size is governed by the mix formulation, as well as by factors relating to the freezing…
Stevia in ice cream
14 MINUTE READ In this post, I’ll be covering the use of stevia rebaudiana (Bertoni) as a natural sweetener in ice cream. I’ll cover the sweetness potency, flavour profile, and the sweetness temporal profile of stevioside and rebaudioside A, the two main compounds providing sweetness in stevia. I’ll also cover the Acceptable Daily Intake (ADI), metabolism, stevia and diabetes,…
Artificial Sweeteners in Sugar-Free Ice Cream
25 MINUTE READ In this post, I’ll be looking at the artificial sweeteners that are used in sugar-free ice cream production. These will include aspartame, neotame, saccharin, acesulfame potassium, sucralose, and, cyclamate. For each sweetener, I’ll cover the acceptable daily intake (ADI), sweetness relative to sucrose (table sugar), use in cooking, metabolism, and health concerns. This…
How long does homemade ice cream last in the freezer?
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…