Ice cream is a frozen
milk food product which is aerated (air is incorporated in it).
The Australia New Zealand Food Standards Code requires ice cream
to be made from cream, milk, or both, and must have at least 10%
milk fat. Modern ice cream benefits from food science and as a
result contains various ingredients meant to give good
mouth-feel and product stability. Ice cream is essentially a
complex colloidal system (of fats, proteins, sugar) together with, very fine ice crystals,
and some 30 - 50% air entrapped. Its components are
subject to dissociation.
To create fine ice
crystals and entrap air bubbles in the mixture as the ice cream
is made, it is is churned during the freezing process, hence the
use of ice cream making machines. However, it is possible to
make no-churn ice cream by ensuring that air bubbles are
entrapped at the beginning of freezing. This is how I make
no-churn ice cream at home:
INGREDIENTS
- Thickened cream
(you can also try whipping cream) (Two cups).
- Sweetened condensed
milk (150 g).
- Flavouring (I chose
vanilla extract).
- A pinch of salt.
METHOD
- Hand or machine
whip up two cups of chilled thickened cream until stiff
peaks are visible.
Do not over whip or you will end up with butter.
Whipping is the critical step as good incorporation of air
into the cream will make for an ice cream with good
mouth-feel (a light texture) and ensure that air is not
quickly lost during the whole production process.
Considering that ice creams have between 30 - 50% entrapped
air, your cream should increase in volume during whipping in
order that you get the right texture in in the end-product.
- Add two teaspoons
of vanilla extract.
- Add 150 g of
sweetened condensed milk.
Other recipes call for twice this amount.
Note that sugar content influences the formation of ice
crystals in the ice cream (higher content inhibits the
formation of large crystals - this is desirable for
mouth-feel).
- Add a pinch of
salt.
- OPTIONAL
At this stage you can add fruit prepared in whatever way you
wish.
I used fresh mangoes for:
- a mango
puree which is mixed through the cream with the
other ingredients above;
- mango pieces
which are added to the top of the cream after pouring
out into a container.
- Fold the added
ingredients into the whipped cream (do not over-handle the
whipped cream to avoid disturbing the air structure in it).
- Dispense the mix
into a suitable container and cover with kitchen foil.
- Place immediately
into a freezer and leave for at least 8 to 9 hours.
|
METHOD WITH STABILIZER
AND EMULSIFIER
You may want to achieve a
mouth-feel in your ice cream that manufacturers formulate for.
The two key ingredients in controlling mouth-feel of ice cream
especially those which are stored in the freezer for some time
are:
- Stabilizers
These are compounds which control the formation of ice
crystals in the ice cream. Fine, tiny crystals are desired
in ice cream. Large crystals when formed, gives a gritty
mouth-feel and the ice cream does not taste smooth.
Stabilizers control the formation of large crystals over
storage time of the ice cream especially if the product is
subject to freeze-thaw cycles as might be expected when the
tub of ice creams is taken in and out of the freezer during
the period of consumption time. Natural gums are routinely
used as stabilizer e.g. guar gum, or xanthan
gum (see
http://clemkuek.com/photoalbum/photo696_2z.html
for what I previously wrote about xanthan).
Xanthan gum is typically used at a concentration 1.5%. Thus,
for the recipe here, add
0.95 g of xanthan powder at the stage where the cream is
being whipped.
|