18 MINUTE READ Sweeteners commonly used in ice cream formulations include cane and beet sucrose (‘table sugar’), maltodextrin, corn syrup, high maltose syrup, dextrose, fructose or high fructose corn syrup, maple syrup or maple sugar, invert sugar, honey, brown sugar, and lactose. Goff & Hartel (2013) note that the most common choice of sweetener in ice cream is…
ice cream
Cuisinart ICE-30 Ice Cream Maker – A Comprehensive Review
27 MINUTE READ The Cuisinart ICE-30, available from amazon*, is a domestic ice cream maker with a large 1.89 litre (2 quart) freezer bowl that needs to be frozen for at least 12 hours before it can be used. After nearly 7 years of use (this was the first ice cream machine I ever bought), I’ve…
How to calculate an ice cream mix
Below is the Excel spreadsheet I created to calculate my ice cream mix. It’s based on the calculations in Ice Cream (7th Ed) by Professor Doug Goff and Professor Richard Hartel, which I highly recommend reading. There are no restrictions on the use of this spreadsheet so feel free to download and use it as you…
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…
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…
Roasted Banana Ice Cream – Recipe
This roasted banana ice cream has a delicious flavour reminiscent of roasted apple pie. Roasting the bananas reduces their water content and intensifies the sweet banana flavour. It will be split into three sections: SECTION 1 will cover the science of ice cream making and preparation tips, SECTION 2 the ingredients and a detailed recipe, and SECTION 3…
Homemade Lemon Curd Ice Cream – Recipe
This homemade lemon curd ice cream recipe produces extremely smooth, dense, and creamy ice cream with a wonderfully sweet lemon 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…
RECOMMENDED READING
Here is a quick list of some of the books I use and would recommend. I’ll keep adding to this as I find new books. 1. www.journalofdairyscience.org – An excellent, and free, journal packed with the science behind ice cream production. 2. Ice Cream (2013) by Douglas Goff and Richard W Hartel. This is, in my…
Ice Cream Adventures! Fried ice cream in Kuwait!
This was my first encounter with fried ice cream! The vanilla ice cream came encased in fried cornflakes covered in a delicious cinnamon and ginger sauce. I was expecting the outer layer of cornflakes to be warm but this was sadly not to. The hard and crispy outer layer did contrast well with the smooth…