ICE CREAM
Ice cream
derived from earlier iced cream or, cream ice is a frozen dessert usually made
from daily products, such as milk and cream and often combined with fruits or
other.
Do you have what it takes to be a young boss? Do
you have the desire to manage a business
of your own... Well...
here is what you can do to earn big!
Learn how to make ice- cream and become your own boss.
The
Process
Preparation
of Ice Cream Mixes
Ice cream mixes are formulated from either
whole milk, skim milk, cream, or in some
cases water, with a number of added
ingredients.
In many countries, rules or laws covers the
composition and labelling of products. These
regulations restrict the use of some materials
or ingredients and specify minimum content of fat
and total solids.
The
Solution
1. Ingredient Fat, Typical % 5-12 , Function Contributes to the richness of the flavor, and the
texture
(or “mouthfeel”) of the product., Source Whole milk, cream, butter or butter oil. Where
permitted non-milk fats such as palm oil, palm
kernel oil and coconut oil are used. These are
generally hydrogenated to obtain the desired
melting point.
2. Ingredient Milk Solids Not Fat
(MSNF), Typical % 5-12 , Function Adds to the body, smoothness and texture of the ice
cream.., Source Proteins, lactose and mineral salts present in milk.
The MSNF content is supplemented by adding skim
milk powder, or, where permitted, whey powder or
“Skim milk replacer”.
3. Ingredient Sugar, Typical % 10-20 , Function In addition to sweetening the product, sugars are
also
used to adjust the solids content to provide
“body”, and
to control the melting point and crystallization
of the
product.., Source Sucrose, dextrose, fructose, glucose, lactose and
invert sugar are used, both in granular and syrup
forms..
4. Ingredient Stabilizer, Typical % 0.3-0.5 , Function See separate report Source ..............
5. Ingredient Emulsifier, Typical % 0.3-0.5 , Function See separate report Source ..............
6. Ingredient Flavor, Typical % 0.2-0.4 , Function The use of flavorings is controlled by legislation
in many
cases. Both natural and synthetic flavors are
used.Source Most commonly vanilla, in the form of an extract
in alcohol. Other flavors, such as fruit extracts,
nuts, and toffee are common. Cocoa is used in
chocolate (and chocolate flavor) ice creams.
7. Ingredient Coloring, Typical % 0.01-0.02 , Function Also subject to legislation, colorings are used in form
of powder or paste..Source examples are. Annatto, Beta Carotene, Curcumin and
so on..
A typical mix would be prepared in the following manner:
• Liquid ingredients are weighed/metered into the process
vessel. Heating follows to aid
melting of the fat and dissolving/ hydration of
subsequent ingredients.
• Powdered ingredients - skim milk powder, sugars, whey
powder etc. are added to the liquid
and mixed until dispersed.
• Stabilizing and emulsifying agents are added. These may
be dry premixed with other
ingredients, (e.g. sugar) to reduce particle
agglomeration and “weight” the powder to aid
incorporation into the liquid.
• Fat is added. Butter or other solid fats may be melted
in a separate vessel before addition
to the mix.
• The mix is pasteurized at around 185°F (85°C).
• The mix is homogenized, usually by passing through a
high pressure homogenzer.
• The product is then “aged” in a holding (or ripening)
tank to allow the stabilizing agents to
hydrate and the fat to crystallize.
• Flavor and coloring may be added at this stage.
• The finished mix is frozen in special freezers which
whip a controlled amount of air
into the mix.
ANOTHER WAY
INGREDIENT NEEDED: Royal Sugar (Icing Sugar), Egg (albumen),
Milk(Liquid), Flavours ( If Necessary)
STEPS TO FOLLOW
Get a measure of icing - sugar depending on the quantity you want , Break
the egg (at least four eggs, depending on the measure of the icing sugar) and
pour the albumen insie a bowl without the yolk mixing with it.
Frozen Pumpkin Ice Cream
2 eggs . . . . . . . . . . . . . . . . . . . . . . . . . . .2
1/4 tsp cinnamon . . . . . . . . . . . . . . . . . .1 ml
1/2 tsp nutmeg . . . . . . . . . . . . . . . . . . . .2 ml
1 1/2 cup milk . . . . . . . . . . . . . . . . . . .375 ml
1 cup sugar . . . . . . . . . . . . . . . . . . . . .125 ml
1 cup whipping cream . . . . . . . . . . . .250 ml
1 cup fresh cooked or solid
packed canned pumpkin . . . . . . . . . .250 ml
In a saucepan over medium heat, whisk
milk, sugar and eggs. Stirring constantly,
cook until slightly thickened, about 10 minutes.
Remove from heat. Whisk in cream,
pumpkin, cinnamon and nutmeg. Chill
thoroughly. Makes about
1 Qt/.9L.
Brandy Eggnog Ice Cream
3 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .3
1/4 tsp nutmeg . . . . . . . . . . . . . . . . . . . .1 ml
1 3/4 cups milk, divided . . . . . . . . . . .425 ml
2/3 cup sugar . . . . . . . . . . . . . . . . . . .150 ml
1 3/4 cups whipping cream . . . . . . . .425 ml
1/4 cup brandy or 2 1/2 tsp/12ml
brandy flavoring . . . . . . . . . . . . . . . . . . .50 ml
In a saucepan over medium heat, heat 1 cup
milk. In a small bowl whisk together sugar
and egg yolks. While stirring constantly, add
hot milk to egg mixture. Return to saucepan.
Stirring constantly, cook until slightly thickened,
about 10 minutes. Remove from heat. Stir in
remaining milk, cream, nutmeg and brandy.
Chill thoroughly. Makes
about 1 Qt/.9L.
Healthy Peach Ice Cream
2 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .2
1 (28 oz.) can peaches in
natural syrup . . . . . . . . . . . . . . . . . . . .796 ml
2 tbsp sugar . . . . . . . . . . . . . . . . . . . . . .30 ml
1 1/2 cups low fat or skim milk . . . . .375 ml
1/2 cup non-fat milk powder . . . . . . . .125 ml
Fresh fruit, if desired
In a food processor/blender, process peaches
and syrup to a smooth puree. In saucepan,
beat egg yolks with sugar until thick and
creamy. Scald milk. Stir in non-fat dried milk
until dissolved. Pour milk over eggs, stirring
continually until custard thickens. Remove
from heat. Cool. Make
about 1 Qt/.9L.
No comments:
Post a Comment