Hello everyone, everything good?
Here the writer is Marcella Coser, collaborator of the site, and today we are going to talk about my favorite sweet! It was created by the Chinese, but it is consumed worldwide. There are tons per year, after all, it can be of various flavors, it is super cold, and it goes well in winter or summer. Who wants to know more about ICE CREAM ?! So stay with me.
A lot of people think that just beating the ingredients is enough to get a tasty ice cream, but are we going to be realistic? To guarantee the quality of the candy, it is necessary to reflect a little more about its main characteristics: the flavor and, of course, the texture.
All steps are important, but homogenization and the addition of air are common to make all preparations incredible, regardless of the flavor chosen.
Homogenization: the art of mixing the ingredients homogeneously, in which the main objective is to reduce the size of the fat molecules in order to encompass water.
Aeration: must occur repeatedly for a good result, reduces fat molecules even more, incorporates water and prevents recrystallization, thus increasing creaminess and mouthfeel.
In the industry, there are countless processes and ingredients that reduce the chance of recrystallization, but at home it is essential to beat the ice cream mass, put it in the freezer, remove, beat again, and repeat this process a few times – if you have the ice cream machine, even better. In fact, here on the site you can find a full post on how to make homemade ice cream without a machine 😉
Only then will the ice crystals become very small and be more easily encompassed by the fat molecules, that means a very creamy and tasty ice cream. There is nothing worse than feeling a lot of ice cream when taking an ice cream, right? It’s everything we don’t want!
In addition, the choice of ingredients is closely related to the final product. The richer your ingredients are in water, and the less fat and protein your recipe has, the greater the chance of creating ice crystals. This is exactly why ice cream made only with fruit ends up being soft at the moment and then harder as freezing occurs.
Therefore, in the case of fit, include at least one fruit with more fat, such as: avocado, banana, coconut, etc. Aah, and use the frozen fruits to speed up the preparation.
Now, who has no restrictions or limits (joke), it is worth using milk, coconut milk, condensed milk, chocolate, and many other options full of fat and proteins that will add creaminess to your ice cream. However, it is worth remembering that this does not eliminate the aeration step and the time in the freezer, ok?
Well, I’m going to stay here, actually I’m going to the kitchen to beat some frozen bananas with cocoa, haha 😉
I hope you enjoyed, until next time!