Rapid chilling and constant churning encourage the water in the ice cream mixture to form lots of minuscule “seed” crystals this process is known as propagation. Ice cream’s creaminess depends on the size of the ice crystals that form during freezing-the smaller the crystals, the creamier the texture. Try out the science: Use the Ice Cream Recipe Maker to create your own custom ice cream recipe. This step, called hardening, is best done in a freezer set at 0☏ or lower. The semifrozen ice cream still needs to be packed into containers and frozen until firm (about 10☏). At this consistency, about a third of the water in the mixture is still not frozen, and the ice cream is not yet firm enough to scoop or stand up on an ice cream cone. Hardening It’s difficult to fully freeze ice cream while churning because the mixture has to remain soft enough for the paddle to keep moving. Premium ice creams and gelati typically have less than 25 percent overrun, which is why a pint of premium ice cream can weigh as much as a quart of budget ice cream (and taste a lot better, too). Some commercial budget ice creams have overrun as high as 100 percent, meaning they are half air, melt quickly, and store poorly. In the machine’s churn (a container with chilled walls and a mixing paddle), the mixture is stirred as it freezes until it’s as thick as softly whipped cream.ĭuring churning, air is incorporated, which increases the overall volume of the ice cream. For a richer-tasting custard-based ice cream, also known as French-style, the hot cream-sugar mixture is whisked into egg yolks and then returned to the heat to thicken the egg proteins and kill any bacteria.įreezing Next, the liquid ice cream goes into an ice cream machine. The mixture is cooled, and then flavorings are added. Mixing First, milk, cream, and sugar are heated until the sugar dissolves.
All of this happens in three distinct steps. To transform cream (and milk) into ice cream, you add sugar, flavorings, and sometimes egg yolk and then chill, churn, and freeze the mixture.
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Understanding how to achieve this delicious juxtaposition is the key to making high-quality ice cream at home. Texture provides most of the sensual appeal of ice cream, and it’s maddeningly ephemeral: firm on the spoon yet creamy in the mouth as it melts. But flavor isn’t this frozen dessert’s only attraction. From classic vanilla to green tea to salted caramel, the flavors are endless. Americans eat more ice cream than anyone else in the world-about 35 pints per person per year.
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