We All Scream For Ice Cream

by Margaret Anne Grauley

Ice Cream Defined

ice cream

noun

1. a soft frozen food made with sweetened and flavored milk fat.

Broken Down

Emulsion- any colloidal suspension of a liquid in another liquid.

Foam-a collection of minute bubbles formed on the surface of a liquid byagitation, fermentation, etc.:

Multiphase system-a substance that contains many different phases at once: in this case, solid, liquid, and gas.

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Structure of Ice Cream

Ice Cream= ice crystals, cream, air, sugar.

ICE CRYSTALS- determine texture, low fraction of ice cream structure.

Cream- concentrated, equal parts liquid water, milk fat, milk proteins and sugar, binds ice crystals

Air cells- appears when ice cream is agitated, keep ice cream from being solid lump of hard-ness

BALANCE IS KEY!!!!!!!!!!!!!!!

Ice Cream’s History

Ice Cream- french Neige de fleurs de orange (Snow of orange flowers) first recipe Marco Polo brought from China, brought to france by Catherine de Medici -MYTH. May hae originated in the Middle East, a combination of shabat(shaved ice) and custardy French ice cream (glace au berre- ice butter.) Appeared in America about 1800’s, eaten as a treat for Founding Fathers.

Note- picture not historically accurate.

Different Styles of Ice Cream

Standard/ Philadelphia style- simple ice cream, basic structure, enhanced by add- ins.

French/ Custard ice cream- standard ice cream with egg yolks, may contain extra cream.

Low Fat/ Soft Serve- Low fat ice cream has a lower fat content, perhaps 10% less. Soft serve is ice cream with one half of the water in liquid state.

The Process of Making Ice Cream

Salted Ice

Agitation

Nucleation

Residence Time

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Government requirements for Ice Cream

“Legally, to be called ice cream in the United States, it must be frozen while stirring. It must not contain less than 1.6 pounds of total solids per gallon. It must not weigh less than 4.5 pounds per gallon, or contain less than 10 percent milk fat, and 20 percent “milk solids not fat”.”- Cook’s Science, Extreme Ice Cream

Recipe- Lemon Curd Ice Cream

From Ice Cream Science

1. Fill a large bowl with some ice. Place some table salt and a zip-lock bag next to the bowl ready for later.
2. Combine the sugar, skimmed milk powder, egg yolks, cream, and milk in a large pan. Heat over a medium heat until the temperature reaches 71°C (160°F), making sure that you’re constantly stirring.
3. When the mix reaches 71°C (160°F), quickly turn the heat down to low and position your pan slightly off the heat. Continue heating and stirring until the temperature reaches 72°C (162°F).
4. Once the mix reaches 72°C (162°F), continue heating for 25 minutes whilst constantly stirring.
5. After 25 minutes of heating, carefully pour the mix into the zip lock bag. Place the bag in the large bowl and pour about a tablespoon of salt over the ice.
6. Once the mix has cooled to below 5°C (41°F), place in the fridge to age overnight.
7. Prepare a second ice bath, or use the same one if you still have ice that hasn’t melted. To a small pan, add 93g egg yolks and 100g sugar and mix together. Add 30g grated lemon zest, 170g of lemon juice, and stir well.

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Recipe, pt. 2

1. Over a medium-low heat, slowly bring the temperature up to just above 71.2°C (160.2°F) and hold it there for 10 minutes to pasteurise the mix. The lemon mix won’t thicken much during heating so don’t feel that you have to continue heating for longer than 10 minutes. The heating stage is primarily to pasteurise the yolks; the mix will thicken as it ages in the fridge.
2. After 10 minutes of heating, carefully strain the mix, using a large spoon to press down on the zest to extract as much flavour as possible. Pour the mix into a zip-lock bag and place in your ice bath.
3. Once the lemon mix has cooled to below 5°C (41°F), place it in the fridge to age overnight.
4. The next day, pour the mix into your ice cream machine followed by the lemon curd.
5. After about 30 minutes of churning, depending on your machine, quickly empty the ice cream into a plastic container and place in the freezer for about 4 hours to harden.
6. After about 4 hours, your ice cream will have a nice firm consistency and will be ready to serve.

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Fun Facts

California produces more ice cream than any other state

The first ice cream come was made by Italo Marchiony in New York City.

The use of the cone was popularized at the 1904 St. Louis Fair.

It takes an average of 50 licks to finish one scoop of ice cream.

"Brain freeze" is triggered when ice cream touches the roof of your mouth, causing blood vessels in the head to dilate

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Thank You!!!!

I hope you enjoyed it!!