![]() In general, it’s the combination of a strong cooling mechanism, the speed and sharpness of the whipping blade (called a dasher), and the amount of air pumped into the mixture that produces the smaller ice crystals that give the final product a smoother texture. ![]() These machines simultaneously chill and whip custards by rapid spinning with a sharp blade. In ice cream, neither large crystals nor sharp edges are desirable, so finding ways to make the crystals small enough so that we don’t taste or identify the individual crystals is the name of the game.īefore considering how the ingredients affect ice crystal formation, let’s look briefly at how ice cream machines function and their effect on ice crystal formation. When pure water freezes, at 0☌ (32☏), it forms hexagonal-shaped crystals with sharp edges that, if left alone, can grow quite large, becoming visible to the eye and clearly discernible on the tongue. Ice cream is a complicated emulsion of water, sugar, protein, fat, and flavoring, with the special and unique properties of water acting as the principal player in the transmutation of custard into a frozen confection.Ĭontrolling ice crystal formation, in terms of both their size and their number, is the essential secret to making good ice cream and sorbet as well. In order to extract the most decadent and delicious ice creams from our home machines we must consider the role played by the ingredients we do use. Commercial ice cream makers also use a wide range of thickening, gelling, and stabilizing agents that are essentially outside the purview of the home cook. Machinery is the first of them, and, for reasons I’ll explore below, expensive industrial-strength ice cream machines simply do the job better than smaller units designed for home use. Every dessert cookbook provides recipes for this or that flavor, but what’s important about ice cream is understanding how the machinery and the ingredients interact to make ice cream.Ĭommercial ice cream makers produce their uniformly smooth and creamy ice cream by taking advantage of a number of factors that are, for the most part, inaccessible to the home cook. That said, producing smooth and creamy ice cream at home is a challenge. Some Science Involved in Ice Cream Making: It is truly one of the world’s favorite desserts. Ice cream satisfies the palate by appealing to our senses of temperature and texture and taste simultaneously. It can easily be combined with a crunchy candy or nuts or it can be served with a delightful crisp cookie or wafer. Ice cream is usually frozen at temperatures well below freezing (32☏), and, yet, at these freezing temperatures, it is soft and scoopable, and its seemingly creamy and cool impression is magically pleasurable to our tongue. Laden with milk and cream, an ice cream base (a lightly thickened custard) can be infused with almost any flavor-from fresh herbs, dried spices, fragrant fruits, and chocolates of all types to numerous alcohols. Ice cream is one of the most versatile desserts. NotesStorage: This ice cream will keep in the freezer for 1 week.
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