I

cecr
eam maki
ng

Icecream isaf
rozenblendofasweet
enedcr
eam mi
xtur
eandai
r,wi
thadded
flavor
ings.Awi
devarietyofi
ngr
edi
entsar
eall
owedi
nicecr
eam,butt
heminimum
amount sofmil
kfat,
mi l
ksoli
ds

Therearedi f
ferenttypesoficecream whichincl
udes:wat eri
ce,sor
bet,sher
betand
‘
tradi
tional
’icecr eam.Thepr i
mar yi
ngredientofwatericeissugarandcontainsnofat
ormilk.Sorbetismadef rom f
rui
torjui
cemi xedwithsugarandcont ai
nssomeai rbut
nomi l
korf at;sherbetismadef r
om jui
ce,sugar,mil
k,fatandair.I
cecream i
smadeof
themai ncomponent sice,ai
randfat.

I
cecream mustcont
ainatl
east10%milkfat,
andatleast20%tot
almi l
ksol
ids,and
maycontai
nsafeandsuit
abl
esweeteners,emul
sif
ier
sandstabil
izer
s,andf
lavoring
mat
erial
s.

Homemadei
cecr
eam r
eci
pe

2cupsofheavycr
eam •

1cupofwhol
emi
lk•

6l
argeeggs•

3/
4cupofsugar•

Vani
ll
aext
ractt
otast
e•

Sal
ttot
ast
e

 Dir
ections
 Separat eeggyolks•
 Whiskeggyol ksandsugart ogetherunt i
lcomplet
elycombi ned•
 Whiski nyourdai ryuntilcompletelycombi ned•
 Cookyourbaseonmedi um heatuntili
tformsacust ard•
 Addflavor i
ngs•
 Str
ainint oacont ainerandletrestinf r
idgeunti
lcold,pref
erabl
yover
night•
 Churni cecream andhar denitinthef r
eezer•
 Youricecr eam isready

Pr
epar
ati
oncheckl
ist
1.Makesureyoureggsandsugarar ewellcombined.Whiskthem wellunti
lthemi
xtur
e
resembl
esthecolorandtext
ureoflemoncur d:athi
ckpudding-l
ikegoowi t
hapale
yell
owcolor
.Themi xtur
eshoul
df al
lfr
om awhi skinoneconti
nuous"ribbon
(ri
bboni
ng),
andithelpsprot
ectyoureggsfrom curdl
ing.

2.Sti
ryourcust
ardasitcooks.Notobsessi
vel
y,butonceever
y30seconds,
making
suretoscr
apethebottom oft
hepotasyoudoso.Onceagai n,t
hisi
sal
laboutkeepi
ng
youreggsfr
om curdl
ing.•

Usesl
ow,evenheatwi
thagoodpot
.Ineverheatmyi
cecr
eam basepastmedi
um heat
,
andIuseapotwit
hagoodheavybot
tom.

Don'tover
cookyourbase.Yourtar
getcust
ardtemperat
urei
s170°F.Totestit
,di
pa
woodenspooni nt
oyourcustar
d.Ift
hecustardcoat
sthespoon'
sbackandyoucan
swipeacleanli
neacrossit(
seeabove),
you'r
edone.Ift
heli
necoll
apses,youhave
morecookingtodo.

St
rai
nyourbase.Onceyourbasehasf
ini
shedcooki
ng,st
rai
nit
.It
'sasmal
lst
ept
hat
el
imi
nat
esanyclumpyeggbi t
sthatmadethei
rwayint
oyourbase.

Chillbefor
echurni
ng.Thecol deryouricecr eam basei
sgoingintot
hechurn,t
he
creami eri
twil
lbe.Sochilli
tdowni nthef r
idgeafteri
t'
scooked.Asfewassixhour
s
maydoi t,
butanovernightchil
lisevenbet t
er.You'l
lneedtheext
ratimet
omakesur e
yourf r
eezabl
echurningbowli sful
lychil
led.

Homemadei
cecr
eam r
eci
pe2

1/
2cupcol
dmi
lk+

1t
abl
espoonvani
ll
aext
ract+

1(
14ounce)cansweet
ened+condensedmi
lk

1/
8teaspoonsal
t+

1pi
ntheavycr
eam

Di
rect
ions

I
namedi
um bowl
,st
irt
oget
hercol
dmi
lk,
vani
ll
a,condensedmi
lkandsal
t.Setasi
de.1
I
nal ar
gebowl
,beatheavycr
eam wi
thanel
ect
ri
cmi
xerunt
ilst
if
fpeaksf
orm.Fol
dmi
lk
mixt
ureint
owhi
ppedcream.2

Pouri
ntoshal
low2quartdi
sh,coverandf
reezefor4hour
s,sti
rri
ngonceaf
ter2hours
orwhenedgesstar
ttohar
den.Serveorst
oreinanair
ti
ghtcontai
nerupto10days.

Lar
gescal
eicecr
eam pr
oduct
ion

Moder
nicecr
eam i
spr
oducedf
rom f
oll
owi
ngr
awmat
eri
als:

Dai
rypr
oduct
s(mi
lk,
cream,
but
ter
fat
)

Sugar

Fl
avor
ings

Appr
ovedaddi
ti
vest
hatpr
eventcr
eat
ionofi
cecr
yst
alsdur
ingpr
oduct
ionpr
ocess

Eggs

Air
,whichimprovesacecr
eamsabi
li
tyt
oabsor
bfl
avor
ingandr
emovest
hef
eel
ingof
overysoggyandheavymater
ial
.

I
ngedi
ant
sandmeasur
ement
s

Fat-10%-15%

Milkf
atisusedinthefor
m ofwhol emilk,
cream,
but t
eroranhydrousmil
kfat(AMF).
Milkf
atcanber epl
acedbyvegetablefat,
wherer
efinedorhydrogenat
ed(hardened)
coconutoi
landpalm ker
neloilar
emostcommonl yused.Theuseofvegetablefati
n
i
cecream isregul
atedbylegi
slat
ioninmanycountries.

(
Youchoose)
Somef
atsar
e(mi
lk,
cream,
andbut
ter
)

Mi
lksol
idsnon-
fat(
MSNF)-17% ofwat
er

MSNFconsistofpr
otei
ns,
lactoseandminer
alsal
tsder
ivedf
rom whol
emi
lk,
ski
m mi
lk,
condensedmil
k,mi
lkpowdersand/orwheypowder.

Chooseanysol
idse.
gmi
lk,
cream,
condensedmi
lk,
evapor
atedmi
lk,
drymi
lk,
and
whey.
Sugar
/non-
sugarsweet
ener(
12%-20%)

I
cecr
eam mi
xnor
mal
lycont
ainsbet
ween12-
20%

Sugaristhecommondescr ipti
onf orthesacchar i
des, i
ncludingthemonosacchari
des
(i
.e.gl
ucose/dext
roseandfructose),disacchari
des( i
.e.sucroseandlact
ose(milk
sugar)
)andst ar
chderi
vates(i.
e.glucosesyr up,glucose/fructosesyr
upandhigh
fr
uctosesyrup).

Emul
sif
ier
s/st
abi
li
zer
s-0.
5%

Emul
sif
ier
sandst
abi
li
zer
sar
etypi
cal
lyusedascombi
nedpr
oduct
satdosages

St
abi
li
zer
susedi
ncl
udeal
ginat
es(
car
ageenan)
,gums(
locustbean,
guar
),andgel
ati
ns.

Emul
sif
ier
susedi
nicecr
eam i
ncl
udeeggyol
ksandmono-anddi
glycer
ides.

Fl
avour
s(asdesi
red)

Fl
avoursareaveryi
mpor tantf
actori
nt hecustomer’
schoiceofi
cecream andcanbe
addedatthemixi
ngstageorafterpasteuri
zati
on.Themostpopularf
lavoursar
evani
ll
a,
chocol
ateandstr
awberry.(Youcanmi xanyflavour
sforyourownuniquebrand)

Col
our
s(asDesi
red)

Naturalorar
ti
fi
cialcol
our
sar
eaddedt
othemi
xtogi
vet
hei
cecr
eam anat
tr
act
ive
appearance.

*
***
***
***
***
***
*

Wat
er(
55%-64%)
DONTPHYSI
CALLYADDWATERPLEASE

Pl
easenotet
hatyoudontar
dwat
erbutThi
swat
ercomef
rom t
hemi
lkorot
her
i
ngredi
ant
s
Ot
heri
ngr
edi
ent
s

Manymouldedandextr
udedicecr
eam pr
oduct
sar
ecoat
edwi
thchocol
ate,
sauceet
c
dependi
ngwit
hyourchoice

manuf
act
uri
ng

Thebasi
cst
epsi
nthemanuf
act
uri
ngofi
cecr
eam ar
egener
all
yasf
oll
ows:

1.blendi
ngoft hemixi
ngr
edi
ent
s
2.pasteuri
zation
3.homogeni zati
on
4.agingthemi x
5.fr
eezing
6.packaging
7.hardening

1.Bl
endt
heI
ceCr
eam Mi
xtur
e

Themil
kfatsour
ce,
nonfatsol
ids,
stabi
li
zer
sandemulsi
fi
ersar
ebl endedtoensure
compl
etemixi
ngofl
iqui
danddr yingr
edi
ents.(
mixi
ngal
lthei
ngredientst
ogether
)

2.Past
eur
izeMi
x

Themixisthenpasteuri
sed,aprocessthatkil
lsanyhar
mfulbacteri
athroughhi
gh
temper
atureheati
ng.Icecream mixispasteuri
zedat155°
F(68.3°C)for30minut
esor
175°F(
79.4C)for25sec.

3.Homogeni
ze

Thisisapr ocesst hatenabl esbreaki ngdownt hefatdr opletstomaket hem smaller

.In
addit
iontothebasi cingredi entsment i
onedabove, emul si
fi
ersar ealsoaddedi nthis
phaset oobtainasmoot hert ext
ureandcr eateastable,homogeneous, smooth
emulsion.I
cecr eam mi xishomogeni zed( 2500to3000psi )todecr easet hemil
kfat
gl
obulesizet oform abet teremul sionandcont ri
but etoasmoot her,creamieri
ce
cream.Homogeni zati
onal soensur est hattheemul sif
iersandst abil
izersarewell
bl
endedandevenl ydistributedint hei cecr eam mixbef oreitisf
rozen.
4.Aget
heMi
x

Icecream mixisagedat40° F(5° C)foratleast4hour sorover

night.Agi ngthemix
coolsitdownbeforef r
eezing,allowst hemi lkfatt
opar t
iall
ycr
ystal
lizeandt hegives
theproteinsst
abil
izerstimet ohydr ate.Thisimprovesthewhippingpr operti
esofthe
mix.(
extentofthi
spr ocessdependont het ypeoffatused.Fat
swi t
hhi ghersaturated
contenttendtocrystall
isefasterandt oagr eat
erextentthanl
esssat uratedfat
s.)

5.AddLi
qui
dFl
avor
sandCol
ors

Liquidfl
avor
sandcolor
smaybeaddedt ot
hemixbef
oref
reezi
ng.Onl
yingredi
ent
sthat
areliqui
dcanbeaddedbeforet
hef
reezi
ng,
tomakesuret
hemixflowsproperl
y
throughthefr
eezi
ngequipment
.

6.Fr
eeze

Theprocessi
nvolvesf
reezi
ngthemixandincor
por
ati
ngai
r.Wei
ncor
por
ateai
rto
adj
ustthedensenessofthef
ini
shedpr
oduct.

7.AddFr
uit
s,Nut
sandBul
kyFl
avor
ings(
candypi
eces,
etc.
)

Frui
ts,swirl
s,andanybulkytypeoffl
avor
ings(nuts,candypieces,et
c.)ar
eaddedat
thi
spoi nt
.Theseingr
edientscannotbeaddedbef or
ef reezi
ngortheywouldint
erf
ere
withthesmoot hfl
owoft hemixthr
oughthefreezer.

8.Addcoat
ings,

dependingont
heproduct
,coat
ings,
incl
usi
ons,
toppi
ngs,
andsaucesar
eaddedt
othe
semifrozenmi
xtur
e.

9.Package

Asdesi
red,
dependi
ngont
hepr
oduct
.
10.Har
den

Theicecream i
scool
edasqui
ckl
yaspossi
bledownt
oahol
dingt
emper
atur
eofl
ess
than-13°
F(-25°
C).

Wer
etogett
hei
ngr
edi
ent
s

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ldai
rycompani
esi
ncl
udi
ng

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es

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