The mix (unfrozen ice cream) has to be suitable for eating (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 better section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and append to the liquid with constant mixing. While stirring, heat to concerning 70oC. Place the container in cold water and cool as quickly as possible to below 18oC.
Ice crystals are comparatively unstable, and during frozen storage, they undergo changes in number, size, and shape, called collectively as recrystallization. This is probably the most important reaction leading to eminence losses in all frozen foods. Some recrystallization happens sensibly at constant temperatures, but by far the majority of problems are created as a result of temperature fluctuations. If the temperature during the frozen storage of ice cream increases, some of the ice crystals, mainly the smaller ones, melt and consequently the amount of unfrozen water in the serum phase increases. Conversely, as temperatures decrease, water will refreeze but does not renucleate. Rather, it is deposited on the surface of larger crystals, so the net result is that the total number of crystals diminishes and the mean crystal size increases. Temperature fluctuations are common in frozen storage as a consequence of the cyclic nature of refrigeration systems and the need for automatic defrosts. However, mishandling of product is probably the biggest culprit. The sight of ice cream sitting unrefrigerated on a loading dock, in the superstore aisle, in a shopping cart, or in someone's grocery bag is too general. If one were to track the temperature history of ice cream throughout distribution, retailing, and lastly consumption, one would find a great number of temperature fluctuations. Each time the temperature changes, the ice to serum content changes, and the minor ice crystals disappear while the larger ones grow even larger. Recrystallization is reduced by maintaining low and stable storage temperatures.
Ice cream should have a delicate, attractive color that suggests or is strongly associated with its flavor. Almost all ice creams are slightly colored to give them the shade of the natural product 15% fruit creates only a slight effect on color.
However, most suppliers would contain some color in the fruit to save the processor time i.e. solid pack strawberries contain color. Most colors are of synthetic origin, must be approved, and purchased in liquid or dry form. Solutions can easily become contaminated and therefore must be fresh.
Colors are used in ice cream to create appeal. If used to excess they designate cheapness. The option of shade is dictated by flavor, i.e. red for strawberry, light green for mint, purple for grape, etc.
Vanilla is without exception the most admired flavor for Ice Cream in North America. The dairy industry uses 48% of the whole imported vanilla. Very important ice cream ingredient, not only in vanilla ice cream, but in many other flavors where it is used as a flavor enhancer, e.g. chocolate a great deal improved by presence of vanilla.
Vanilla comes from a plant belonging to the orchid family known as Vanilla plan folia. There are several varieties of vanilla beans amongst which are Mexican (Mexico), Bourbon (islands off the east coast of Africa), Tahiti (Tahiti and Society Islands), South American (Guadeloupe, Dominica, Martinique), and Java (Java). Mexican and Bourbon beans are used to create best vanilla extracts. Bourbons from Madagescar are the best and account for over 75% of World production, Mexicans, 5%. Tahiti and other beans are combined with Mexican and Bourbon to make cheaper flavors and generally result in an ice cream being criticized for "lacks fine flavor". Same criticism will apply if flavors too highly fortified with vanillin are used.
From each blossom of the vine which is effectively fertilized comes a pod which reaches 6-10 inches in length, picked at 6-9 months. It requires 26-29oC day and night all the way through the season, and common rains with dry season near end for development of flavor.
Pods are immersed in hot water to "kill them" (also increases enzyme activity), then fermented for 3-6 months by repeated packaging in straw to "sweat" and then uncovered to sun dry. 5-6 kg green pods create 1 kg Cured pods. Beans then aged 1-2 yrs. enzymatic reactions produced many compounds - vanillin is the principal flavor compound. However, there is no free vanillin in the beans when they are harvested; it develops increasingly during the curing period from glucosides, which break down during the fermentation and "sweating" of the beans. Extraction takes place as the beans are chopped (not ground) and placed in stainless steel coffee pot and cold alcohol (no heat involved) and water are pumped over and through the beans until all flavouring matter is extracted. The cacao bean is the fruit of the tree Theobroma cacao, (Cacao, food of the gods) which grow up in tropical regions such as Mexico, Central America, South America, West Indies, and African West Coast. The word cocoa is an altered form of the native word cacao. The beans are embedded in pods on the tree, 20-30 beans per pod. When ripe, the pods are cut from the trees, and after drying, the beans are detached from the pods and allowed to ferment, 10 days (microbiological and enzymatic fermentation). Beans then are washed, dried, sorted, graded and shipped.
At the processing plant, beans are roasted, seed coat detached - called the nib. The nib is ground, friction melts the fat and the nibs flow from the grinding as a liquid, called as chocolate liquor.
Liquor: 55% fat, 17% carbohydrate, 11% protein, 6% tannins and a lot of other compounds (bitter chocolate - baking).
Cocoa butter: Fat removed from chocolate liquor, narrow soften range 30 to 36oC
Cocoa: After the cocoa butter is hard-pressed from the chocolate liquor, the remaining press cake is now material for cocoa manufacture. Using a Ice Cream maker with Ice and Salt! What's better than fresh picked fruit? Perhaps fresh premium ice cream? So let's take some fresh-picked fruit and create our own homemade ice cream! It is really quite easy, and electric ice cream makers are inexpensive! You can create plain vanilla ice cream, strawberry ice cream, peach ice cream, raspberry, blackberry, blueberry, or many other flavors! The only special equipment you need is an ice cream maker (either electric or manual) that uses salt and ice for cooling. You can still enjoy homemade ice cream without the risk of Salmonella infection by substituting a pasteurized egg product, egg substitute, or pasteurized shell eggs for the raw eggs in your preferred recipe. Egg products are eggs that have been removed from their shells and pasteurized. They may be liquid, frozen, or dried whole eggs, whites, yolks, or blends of egg and additional ingredients. Egg products are not widely available at retail; they are predominantly used in institutional food service. Egg substitutes, which may be liquid or frozen, contain only the white of the egg, the part that doesn't have fat and cholesterol, and are readily presented at most supermarkets. Pasteurized shell eggs are also available from a growing number of retailers; you'll find them located next to the usual shell eggs. These eggs look and taste just like regular shell eggs, though the white may be slightly cloudy, and they are nutritionally equivalent to their unpasteurized counterparts.
Other options for safe homemade ice cream are to use a cooked egg base or plan it without eggs. The American Egg Board has a recipe for homemade ice cream made with eggs that are heated to an inside temperature of 160 degrees Fahrenheit and then cooled. This temperature will kill Salmonella, if present. you will also find recipes for other foods traditionally made with raw or undercooked eggs, such as mayonnaise, Caesar salad dressing, and eggnog. There are also many recipes for homemade ice cream available in cookbooks and from a variety of other sources that do not contain egg ingredients. 1. If the ice cream is very soft, the brine is not cold enough. More salt should be added to reduce the brine temperature.
2. If the ice cream is coarse and ice in less than 20 minutes, the brine has become to too cold too quickly. Too much salt has been used. 3. Make the ice cream mix the day before it is frozen to get a smoother product and a higher yield. 4. Electric freezing takes longer than hand operated. 5. Use crushed ice for freezing. 6. Freeze at least 3 hours before the ice cream is to be served. 7. Be sure dasher is properly centred in the freezer can. 8. Add liquid flavours before freezing but if you want to add fruits or nuts, add them after freezing and before hardening. 9. Use a wire whip to blend ingredients for best results. 10. Clean the salt off all the metal parts of the freezer to prevent corrosion. Nuts are usually added at about 10% by wt. Commonly used are walnuts, pecans, filberts, almonds and pistachios. Brazil nuts and cashews have been tried without much success. Quality Control of Nutmeats for Ice Cream
1. Extraneous and Foreign Material: Requires extensive cleaning, Colour Sorter, Destoner, X-rays, Aerator, Hand-Picking, Screening
2. Microbiological Testing: Aflatoxin contamination can be a hazard with Peanuts, Pistachios, Brazils. All nutmeats should receive random testing for: Standard Plate Count, Coliform, E. Coli, Yeast and Mold, Salmonella. 3. Bacteria Control: Nuts must be processed in a clean sanitary premise following good manufacturing practices. Nuts should be either oil roasted or heat treated to reduce any bacteria. 4. Sizing: Some nutmeats require chopping to achieve a uniform size in order to fit through the fruit feeder, i.e.: Pecans, Almonds, Peanuts, Filberts. 5. Storage Nutmeats should be stored at 34-38° F to maintain freshness and reduce problems with rancidity. Fruit Ice Cream Fruit for Ice Cream is available in the following forms:
I. Aseptically Processed Fruit
* Improved flavour * Improved colour * Reduced loss of ingredients * More consistent product * No preservatives * Longer shelf life
II. Open Kettle Processed Fruit 3. Raw Frozen Fruit 4. Fresh Fruit Advantages of processed fruits:
1. Purchasing year round supply: problems of procurement and storage transferred to fruit processor 2. Availability: blending of sources from around the world in RTU form, no thawing, straining, etc. 3. Quality control: processor adjusts for quality variations 4. Ice Cream quality: fruit won't freeze in ice cream, usually free of debris, straw, pits. 5. Microbial Safety 6. Convenience Fruit feeders are used with continuous freezers to add the fruit pieces, while any fruit juice is added directly to the mix. Fruit is usually added at about 15-25% by weight. Before the creation of the cone, ice cream was either licked out of a small glass (a penny lick, penny cone, penny sucker, or licking glasses) or taken away wrapped in paper which was called a "hokey pokey." The customer would like the ice cream off the dish and return the dish to the vender, who washed it and filled it for the next customer. As you can guess, sanitation was a problem. An even bigger problem was that the ice cream vender couldn't wash the dishes fast enough to keep up with demand on a hot day.
Ice cream in a cup also became known as a "toot," which many have been derivative from the Italian word "tutti" or "all," as customers were urged to "Eat it all." They were also called as "wafers," "oublies," "plaisirs," "gaufres," "cialde," "cornets," and "cornucopias." Because ice cream is making from milk, it's a source of calcium - something every girl needs! To develop strong bones, girls need to eat 120 percent of the Daily Value (DV) for calcium every day-that's 1,200 mg of calcium. One half-cup of ice cream gives 6 percent of the DV. One half-cup of frozen yogurt gives 10 percent of the DV.
One cup of a milkshake provides 25 percent of the DV and cup of milk provides 30 percent of the DV. Developing strong bones when you're young can help to diminish the risk of osteoporosis-a condition that causes your bones to become brittle and break with very little stress. By eating the daily suggested amount of calcium and exercising regularly, you can build strong bones and lower your chances of developing this condition.
Choose foods from a variety of sources to get all of the nutrients you need each day. Within each food group, you can find sources of calcium that you benefit from eating and that taste good, too. Remember that while ice cream is a terrific treat, calcium can be creating in lots of tasty low-fat foods as well, like calcium-fortified orange juice and cottage cheese. Check out the "Nutrition Facts" brand on the food you eat to see exactly how much calcium they contain. |
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