Here is a frozen confection everyone is familiar with. Ice cream is a creamy frozen dessert made from dairy products, eggs, sugar, other sweeteners, and a flavoring agent(s). The United States Department of Agriculture requires products labeled as "Ice Cream" contain ten percent milkfat, and twenty percent milk solids. Ice cream contains a high percentage of dairy ingredients, resulting in a smooth and creamy texture. Ice cream that was churned, but has a grainy ice texture, has too much water or another type of liquid in its formula.
INGREDIENT IDENTIFICATION
It is essential to understand the key ingredients when preparing this frozen confection. There are five elements to remember: Heavy Cream, Milk, Eggs, Sugar, and Flavoring Agent(s). Milk and heavy cream are the two key ingredients to create the texture and consistency of this dessert. Same as in pastry cream, eggs are the thickening agent to hold the ice cream together while it cooks and is churned.
The quality and quantity of sugar used is essential to understand. Sugar prevents ice crystals from forming in the ice cream. It is important to compare the amount of sugar that is being used, to the total amount found in the other ingredients combined. If the amount of sucrose on both sides are not balanced, it will break the smooth and creamy texture. This will cause ice crystals to begin forming if it is not balanced out.
Corn Syrup is another ingredient commonly found in ice cream. Corn syrup extends the texture and sweetness level of the ice cream. Corn syrup is also added to prevent the crystallization of sugar.
SERVING SUGGESTION
Besides being served in a bowl, ice cream is served in a wafer, a cone or bowl made from All-Purpose flour, eggs, sugar, butter, and salt. When ice cream is served in a wafer, it includes a crunchy texture, pairing well with the smooth and creaminess of ice cream. The five ingredients are stirred together until it reaches a creamy consistency.
There is a difference between two waffle irons; one for breakfast, another for cones and bowls. A waffle iron designed for making cones and bowls has a flat surface with a printed design. A small amount of batter is ladled onto the heated iron before it is pressed and cooked. The cooked wafer is rolled into a cylinder, forming the shape of a cone. It can also be pressed into a bowl to create a waffle bowl for ice cream to be served in.
INGREDIENT IDENTIFICATION
It is essential to understand the key ingredients when preparing this frozen confection. There are five elements to remember: Heavy Cream, Milk, Eggs, Sugar, and Flavoring Agent(s). Milk and heavy cream are the two key ingredients to create the texture and consistency of this dessert. Same as in pastry cream, eggs are the thickening agent to hold the ice cream together while it cooks and is churned.
The quality and quantity of sugar used is essential to understand. Sugar prevents ice crystals from forming in the ice cream. It is important to compare the amount of sugar that is being used, to the total amount found in the other ingredients combined. If the amount of sucrose on both sides are not balanced, it will break the smooth and creamy texture. This will cause ice crystals to begin forming if it is not balanced out.
Corn Syrup is another ingredient commonly found in ice cream. Corn syrup extends the texture and sweetness level of the ice cream. Corn syrup is also added to prevent the crystallization of sugar.
SERVING SUGGESTION
Besides being served in a bowl, ice cream is served in a wafer, a cone or bowl made from All-Purpose flour, eggs, sugar, butter, and salt. When ice cream is served in a wafer, it includes a crunchy texture, pairing well with the smooth and creaminess of ice cream. The five ingredients are stirred together until it reaches a creamy consistency.
There is a difference between two waffle irons; one for breakfast, another for cones and bowls. A waffle iron designed for making cones and bowls has a flat surface with a printed design. A small amount of batter is ladled onto the heated iron before it is pressed and cooked. The cooked wafer is rolled into a cylinder, forming the shape of a cone. It can also be pressed into a bowl to create a waffle bowl for ice cream to be served in.
Flavoring Agents
Many elements can be used to enhance the flavor of ice cream. Ingredients driven from a natural source creates a full-filling flavor. Other parts that were processed before it was incorporated into the ice cream mixture has added artificial flavor(s). Components that were processed call for additional elements to enhance the taste of the flavoring agent.
Flavoring agents used in ice cream are either incorporated straight into the mixture or is prepared first before being added. Different ingredients can be used as a flavoring agent. This will include:
Chocolate
One of the three key flavors found in a Neapolitan. Any chocolate can be used based on the desired flavor. For example, chopped chocolate; after the hot ice cream base is prepared, it’s poured into the same bowl as the chopped chocolate. The mixture is whisked until the chocolate has completely melted. Cocoa powder is another chocolate flavoring agent; stirred into the hot milk mixture during the cooking process.
Extracts
A concentrated mixture of ethyl alcohol and flavoring oil such as vanilla, almond, or mint. Extracts are stirred into the ice cream mixture when it is being cooked. The addition of sugar enhances the flavor of the extract, and other sweeteners, into the ice cream base.
Fruits/Vegetables
Fruits and vegetables can be pureed and stirred into the ice cream base during the cooking process. This will allow the natural flavors to develop into the ice cream base. For additional texture, finely diced pieces of the fruit(s) or vegetable(s) can be added in between while the ice cream is churned. The zest from citrus fruits can also be used. Juices should be avoided because of its water content that will create ice crystals, preventing a smooth and creamy texture.
Herbs, Spices, and Other Natural Ingredients
Other natural ingredients can include honey and peanut butter. Herbs are cooked with the ice cream base, so the flavor is distributed equally. After it is stirred in, the color of the mixture should change to a similar color as the herb. The base should be tasted before cooling the ice cream over an ice bath. After the ice cream mixture was refrigerated overnight, remove any herb(s) that has not been processed or grounded (such as a bay leaf) to prevent an unpleasant texture.
Other
Other flavoring agents can include diced brownie or cheesecake pieces, nuts, candies, cookies, and more. Flavoring agents that are firm to the touch should be refrigerated before it is added. This will control the temperature when the ice cream base is churned. Ingredients that are firm enough to handle by hand should be incorporated into the ice cream base half-way through churning. This is done to prevent the ingredient from becoming soggy if it is added while the ice cream mixture is still at a liquid form.
Another type of flavoring agents can be one that is used in an instant, such as instant coffee or tea. Dried instant ingredients are added into the ice cream base during the cooking process and is stirred until it has melted.
Flavoring agents used in ice cream are either incorporated straight into the mixture or is prepared first before being added. Different ingredients can be used as a flavoring agent. This will include:
Chocolate
One of the three key flavors found in a Neapolitan. Any chocolate can be used based on the desired flavor. For example, chopped chocolate; after the hot ice cream base is prepared, it’s poured into the same bowl as the chopped chocolate. The mixture is whisked until the chocolate has completely melted. Cocoa powder is another chocolate flavoring agent; stirred into the hot milk mixture during the cooking process.
Extracts
A concentrated mixture of ethyl alcohol and flavoring oil such as vanilla, almond, or mint. Extracts are stirred into the ice cream mixture when it is being cooked. The addition of sugar enhances the flavor of the extract, and other sweeteners, into the ice cream base.
Fruits/Vegetables
Fruits and vegetables can be pureed and stirred into the ice cream base during the cooking process. This will allow the natural flavors to develop into the ice cream base. For additional texture, finely diced pieces of the fruit(s) or vegetable(s) can be added in between while the ice cream is churned. The zest from citrus fruits can also be used. Juices should be avoided because of its water content that will create ice crystals, preventing a smooth and creamy texture.
Herbs, Spices, and Other Natural Ingredients
Other natural ingredients can include honey and peanut butter. Herbs are cooked with the ice cream base, so the flavor is distributed equally. After it is stirred in, the color of the mixture should change to a similar color as the herb. The base should be tasted before cooling the ice cream over an ice bath. After the ice cream mixture was refrigerated overnight, remove any herb(s) that has not been processed or grounded (such as a bay leaf) to prevent an unpleasant texture.
Other
Other flavoring agents can include diced brownie or cheesecake pieces, nuts, candies, cookies, and more. Flavoring agents that are firm to the touch should be refrigerated before it is added. This will control the temperature when the ice cream base is churned. Ingredients that are firm enough to handle by hand should be incorporated into the ice cream base half-way through churning. This is done to prevent the ingredient from becoming soggy if it is added while the ice cream mixture is still at a liquid form.
Another type of flavoring agents can be one that is used in an instant, such as instant coffee or tea. Dried instant ingredients are added into the ice cream base during the cooking process and is stirred until it has melted.
