You’ve probably wondered why ice-cream tastes that uniquely so sweet. I also believe that most people have wanted to know the process and the requirements for making up such a tasty cream. Ice-cream is just a mixture of sweet cream(s) and air that is blended and frozen in particular controlled temperatures before adding flavorings. Nowadays the process has been made quite easy with the advent of ice-cream makers. ‘Dream Scoops’, a popular website, offers the best ice cream maker types that will drive your ice-cream business very efficient in a way that you’ll be amazed.
For ice-cream to taste so good, the ingredients to be included should be in specific percentages like not more than 15% milk fat and less than 25% milk solids. Emulsifiers, sweeteners, and stabilizers are also added in regulated amounts before flavoring materials are added as the last component. To make fantastic tasting ice-creams, there are general processing steps that should be followed. These steps are:
Blend ice-cream mixture before pasteurization
The process begins with blending the milk solids (the fats and non-fats) the emulsifiers and stabilizers to come up with a complete mixture of dry ingredients or rather a viscous mixture.
After the blending is done and the mixture appears smooth, pasteurize it at 800C for approximately 25 minutes. The pasteurization process ensures enhancement of a more viscous mixture and ensures that all contents are well-mixed.
Homogenization and aging
After the pasteurization process, the mixture is then homogenized at approximately 3000 psi to reduce fat globules of the milk to produce an incredible emulsion that appears smoother and creamier. The homogenization process also ensures even distribution of the stabilizers and emulsifiers prior the freezing process. The resulting smooth paste is then aged overnight at temperatures of approximately 50C before freezing to allow partial crystallization of the milk fat and even hydration of the stabilizers.
Add coloring and flavors before freezing
Before freezing, add the color and liquid flavor solution to the mix. Any addition to the mix at this point should be in liquid form to enable proper flow while freezing. After adding the solution, freeze the mixture. Freezing should allow airflow into the freezer compartment to mix with the mixture to enhance more sweetness to the ice.
Add additional flavorings, package then harden
At this point after effective freezing one can add additional flavorings of their preference. Additional flavorings at this stage enhance the sweet taste of the ice. After all is through, package the ice cream as desired depending on the flavors included. The final packaged product is then stored at low temperatures to harden and remain cool. Ice is always tasty when very cold.