About Making Ice Cream
Ice cream consists of “solids,” called the “base” and flavouring. To make ice cream, milk and cream is usually added but a nearly identical “frozen dessert” can be made using soy instead of milk.
To make ice cream base, milk or water is added to the powdered base, which is then called the “mix.” It is heated, which helps dissolve the ingredients. Most shop manufacturers use hot water or store-bought milk, so there is no requirement to pasteurise.
After mixing, the batch is usually chilled for a few hours (called “aging”) and this makes the ice cream creamier.
The mix is added to the freeze chamber and stirred with a specialized whip called the “dasher.” It scrapes the ice cream off the walls of the freeze chamber and tosses it around, incorporating air into the mix.
Batch freezers make ice cream by removing the heat from the mix. Air-cooled machines remove heat with radiators and fans, just like cars. Making ice cream is easy–selling it is harder!
Water cooling, recommended for factories, is more efficient and reduces manufacturing time as much as 40% but requires cold water. Water cooling is more efficient than air.
The prices of ice cream machines is very competitive. Chinese machines cost less, because of lower labor and manufacturing costs. Also, their motors and other parts are lighter that in European machines. Nothing is free. If a machine costs less, that is because it has fewer or cheaper parts.
“Ice cream,” when made by big companies has a high fat and air content and is made in a highly pressurised system called “continuous manufacturing.” “Gelato,” the Italian word for “ice cream,” is made in an unpressurised machine and has lower fat and air content. It is more creamy and the low fat makes the flavors more intense. Sherbets and sorbets are also made in batch freezers. They contain no milk and very little or no fat. Tag: Making ice cream.