You Scream, We Scream, We All Scream for Ice Cream

July 31st is Joy’s Ice Cream Round Up over at Joy of Desserts so in preparation I am doing a bit of an ice cream review if you will covering the basics and a few yummy recipes too will soon follow.

  • Ice cream at its most basic is sweetened, frozen cream and milk. The amount and type of butterfat used will determine the richness and creaminess of the ice cream. Adding eggs increases the creaminess. The butterfat chart ranges from using skim milk at less than 1/2% butterfat through low fat milk, whole milk, evaporated milk… to heavy cream at 36% butterfat.
  • You can use sugar, maple syrup or honey to determine the sweetness. Each sweetener has its own specific flavor. The darker the syrup or honey the stronger the flavoring.
  • Eggs or egg yolks are used as emulsifiers to bind the butterfat and tend to make a richer, creamier ice cream. This ice cream also stores longer. Many commercial companies use Polysorbate 80 in place of “real” eggs.
  • Air is a hidden ingredient in ice cream and necessary to some extent to prevent ice cream from being a block of ice, but a little goes a long way and the less air the creamier the ice cream.
  • One of the keys to a good ice cream is using COLD ingredients. All ice creams start out soft. It can become icy if allowed to ‘harden” too long.
  • You always start with a sweet cream base and the flavor is then determined by the additives. Some of the basic flavorings such as vanilla or chocolate are added in the beginning of the freezing process while your ‘chunkier’ additives (chocolate chips, bits of heath bar, fruit pieces, etc…) are added towards the end, but before the freezing process is completed.
  • Salt is added in very small amounts to enhance flavors by many, but is a personal preference.
  • If you are using liqueurs in your ice cream the freezing time will be extended and always be a soft ice cream. Less is more when it comes to adding liqueurs. If you add to much, it will never freeze.
  • When using fruits, use a HIGH butterfat sweet cream base to counteract the additional moisture found in fruits. Also when using fruits chop them and toss them with a bit of sugar several hours or a day or so in advance, keeping them totally COLD.
  • A few basic fruit to sugar ratios to remember are: bananas 1:no sugar, raspberries 2:1, apricots, cherries or blackberries 3:1, peaches or strawberries 4:1

BASIC BASE for a rich and creamy ice cream
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.

TUNE IN THIS WEEK AS I POST MORE ICE CREAM RECIPES. Hubby really looking forward to being a taste tester over the next couple weeks!

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This post reminded me to put the ice cream thingie in the freezer, maybe I’ll make some fresh strawberry ice cream tomorrow!