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21
THE VITAL INGREDIENTS
INGREDIENTS
Home made ice cream is now easy to make
at home and with only kitchen ingredients
required to make a basic vanilla ice cream.
EGGS
All the recipes in this book were tested
using standard min mass 59g eggs. The
egg gives ice cream volume, stabilises and
emulsifies the mixture. The yolk of the egg
contains lecithin, which acts as an emulsifier
to bond with the fat globules.
NOTE
Avoid using older eggs, especially
if you are not cooking the mixture.
Pregnant women are not advised
to consume ice cream containing
raw eggs.
SUGAR
Caster sugar was used in all the recipes
as it dissolves easily and to reduce
crystallisation (when large ice crystals
form) from occurring.
Standard white sugar can be substituted but
takes a little longer to dissolve.
As a general rule, when it comes to sugar
in ice cream, more sugar added will lower
the freezing point of the water inside the
mixture, which prevents your frozen dessert
from forming a large hard clump that is
difficult to scoop.
MILK
Full cream milk was used for all milk
based recipes. Lower fat varieties can be
substituted but the same result will not
be achieved. Low fat milk should only be
substituted for recipes that do not require
cooking. Low fat milks have a high chance
of separating during cooking.
CREAM
Pouring cream was used in all the recipes.
The cream gives fattiness and a smoother
texture to the ice cream.
Thickened cream can be substituted.
Creams that are thickened usually have
additives such as gelatine (of animal origin)
to thicken and prolong the creams life.
Reduced fat cream can be substituted but
only for recipes that do not require cooking
as the low fat varieties have a high chance of
separating during cooking.
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