How to make ice cream

Topic 713 Produce Hot and Cold Desserts - Ice Cream

1. How to make Ice-cream

2. Ingredients Ice cream is made from milk, cream, sugar, eggs and flavouring . It is then churned in an ice-cream maker to achieve the smooth texture and consistency. Ice cream is available in many different flavours .

3. Sorbetiere A sorbetiere slowly churns and freezes the ice-cream mixture. As the mixture freezes ice crystals are produced. These are kept small by the churning action. Small ice crystals mean high-quality ice cream with a smooth texture. Freezing the ice-cream mixture in a normal freezer produces larger ice crystals so the texture is not so smooth.

4. Remember! Melted Ice cream must not be re-frozen! Ice cream is generally made using high-risk products so it must be stored below -22°C. This temperature makes the ice cream hard to serve, so it is best to remove ice cream from the freezer and place it into the fridge before service. This allows the ice cream to be served more easily.

5. Vanilla Ice cream recipe Ingredient Amount Milk 1 Litre Vanilla Pod ½ Egg Yolks 5 Caster Sugar 375g Double Cream 500ml Put the egg yolks and sugar into a bowl and whisk together until light and fluffy Bring the milk to the boil and add to egg mixture. Mix with a spatula Put the mixture back into the saucepan Cook the mixture over a gentle heat until the mixture coats the back of the spatula. To test, stir the mixture well, take out the spatula and draw a spoon through the mixture. The mixture should not rejoin quickly Strain the cooked mixture through a conical strainer and allow to cool When the mixture is completely cool, add the cream and freeze. Put the milk into a pan and warm it Split the vanilla pod and scrape out the seeds. Put the pod into the warm milk to infuse

6. Freezing Instructions To freeze in a sorbetiere : transfer the mixture into the sorbetiere , churn and freeze. Once the mixture has doubled in volume and is firm transfer it to a clean container, cover and store in the freezer until required for service. To freeze in a freezer : cover and put into the freezer. Stir every 30 minutes until firm. Freeze until ready for service .

7. Other Flavour ideas This basic recipe can be used for many different flavours , by removing the vanilla pod and substituting other ingredients : Chocolate : added to the milk before boiling Fruit : pureed and added after the double cream Dried fruits or nuts : added just before the final freezing stage Alcohol : added after the double cream