Tips for making ice cream

Tips for making ice cream

Ice creams are always delicious and in my opinion they can be consumed at any time of the year! The varieties of types and flavors in the markets today are many, but nothing like making a homemade ice cream! There are some important details to note so that you can always make delicious homemade ice creams!
Larousse Gastronomique defines an Ice Cream as a cold dessert obtained by freezing a preparation made with sugar and some flavoring. This freezing must be done by means of an ice cream maker or turbine, which contains a frozen vat and blades, which are moved by the freezer motor, responsible for mixing the dough while it freezes. The result should be a very cold but soft dough (not a frozen block).
There are still basic ice cream recipes to be made by hand, but the end result will never be as creamy and smooth as those made in ice cream makers. This is because the more you beat the icy dough, the more aerated it will be, and thus, the softer.
Tips:
-The opening and closing of the freezer and the ice cream jar obviously makes it melt and lose air. That is why after a few days of consumption, the ice cream you had when you opened the jar is no longer so soft!
-Home made ice creams should preferably be consumed on the same day of preparation or stored for a maximum of two days.
-In the case of sorbets, which are much more delicate ice creams, placing a plastic film under the lid also helps with conservation.
-Cream-based ice creams can generally be kept for longer, but there is no fixed durability. Therefore, always check the recipe recommendation.
-The quality of the ingredients is crucial for the final result!
-In the same way as for Macarons, the whipped whites are better for ice cream recipes than fresh ones.
Photo: http://strawberrysue.com/2011/06/strawberry-ice-cream/

No Comments Yet

Leave a Reply

Your email address will not be published.