Home-made Ice Cream
Home Made Ice cream
fills a useful place in homes throughout any country. It is
a favorite for desserts and snacks incorporating an array
of many ice
cream flavors variations. Ice cream contains
many of the good nutrients. With the recipes provided, all
would be able to enjoy some type of this tempting food. If
the regular recipe does not suit your needs, there is the
low calorie recipe which contains less than 4% fat for both
a cost and calorie saving. The ice
cream recipe using
coffee whitener is a significantly less costly than a regular
and also does not contain milk fat could that be your limitation.
So let's mix up a batch of ice cream for anyone and that everyone
Here is a way to make fresh homemade ice
cream by hand in much less time than it normally takes with
a home ice cream maker.
The freezing time for the ice
cream is much faster because we freeze each serving
in its own batch of ice and salt. Another factor in freezing
it so quickly is that our serving is in a thin, flat, container,
so the ice and salt can contact more of the ice cream at once.
The main constituents of ice cream are fat,
milk solids-not-fat (skim-milk powder), sugar, gelatin (or
other suitable stabilizer), egg and flavorings.
A variety of milk products can be used: cream,
whole milk, condensed milk and also instant skim-milk powder.
The recipes stated below proved very satisfactory using whipping
cream (33-36% fat), table cream (16% fat) and whole milk.
The fat gives the product richness, smoothness and also flavors.
Skim-milk powder is used to increase the solids content of
the ice cream and give it more body. It is also an important
source of protein which would improve the ice cream nutritionally.
Use good quality, fresh powder to avoid imparting stale flavors
to ice cream.
Liquid coffee whitener (usually purchased
frozen) is a cream substitute in one of the recipes. It would
yield a slightly different flavor which is still acceptable.
The texture of the ice cream is normally creamy. Liquid coffee
whitener offers the convenience of being stored frozen in
any freezer and is readily available if a quick decision is
made to make ice cream.
Sugar is a common ingredient to used for
sweetener. It increases the palatability and improves the
body and texture.The next ingredient, gelatin (or similar
assists in the absorbing some of the free water
ice cream mix and helps prevent the formation
of a large crystals in the ice cream.
It also gives substance or a less watery
taste when the ice cream is a consumed. The eggs are added
to make the fat and also water more miscible and also to improve
the whipping ability which gives the ice cream greater resistance
Although vanilla ice cream
is the flavors added to all of the mixes listed below, you
may add flavors’ to suit you taste.
The mix (unfrozen ice cream)
has to be cooked (pasteurized). For pasteurizing the mix,
it is best to use a double boiler to prevent scorching.
Place the liquid ingredients (milk, cream
or coffee whitener) in the upper section of the double boiler.
Beat in the eggs and the skim-milk powder. Mix the gelatin
with the sugar and add to the liquid with constant mixing.
While stirring, heat to about 70oC. you need toPlace the container
in cold water and cool as rapidly as possible at below 18oC.