Posted on: 21 June, 2017
Author: Lily Alvin
Ice cream is a delicious food to eat, and there are a lot of flavors to enjoy. Eating the ice cream is fun but also is making the ice cream. There are so many flavors that you can experiment and put i... Ice cream is a delicious food to eat, and there are a lot of flavors to enjoy. Eating the ice cream is fun but also is making the ice cream. There are so many flavors that you can experiment and put in the ice cream display freezer. It is important that you take proper care while making the ice cream because you can only enjoy it if is smooth and silky. No one likes to eat rock-hard ice cream because it’s not scoopable. Here are 5 common ice cream making mistakes you should avoid in order to create a smooth and silky ice cream that is easily scoopable. Fat content is important for creating a silky ice cream because it is responsible for smoothness. The range of milk used in ice cream can differ from 10 to 16 percent. The taste of the ice cream will get richer as the fat content increases and its texture become creamier. Another ingredient that adds the fat content is the egg yolk. They also help in binding the fat together so add the right amount of egg yolks. A smooth, silky and scoop able ice cream you have to make sure that it is airy. The amount of air bubbles and the size of the bubbles are responsible for making it silky. While making the batter you should make sure that you are able to incorporate a lot of bubbles in it. You should let the ice cream machine run for a long time as it will contribute to the size of ice crystals. The type of sugar that you use or the stabilizers is also responsible for making the ice cream smooth. To keep the ice cream silky, it should have a lot of small crystals and it will ensure that its texture is smooth. The creaminess depends a lot on the size of the crystals and the constant churning of the machine can help with crystals. The freezing point depression of the solution depends on the amount of dissolved molecules in the solution. The lower molecular weight allows better ability to depress the molecules to the freezing point. Fructose or glucose creates a softer ice cream as compared to the sucrose. The sucrose creates a harder ice cream, which is not scoopable. The egg yolk is the original emulsifier for the ice cream. The emulsifiers are important for the ice cream as it helps with the distribution of fat molecules and makes it smooth. The stabilizers are used in the ice cream as they help in holding the air bubbles and give it a better texture. Gelatin is used as a stabilizer but there are other stabilizers such as guar gum, xanthan gums etc. The thickening agents are also responsible for making sure that the ice cream has the best texture. Keep these things in mind to make sure that you have a perfect, scoop able ice cream. Article Tags: Cream Making Mistakes, Cream Making, Making Mistakes, Should Avoid, Cream Because, Make Sure Source: Free Articles from ArticlesFactory.com I am an entrepreneur, social media enthusiast & blogger. I invest in people & great ideas. I make social technology easy for people. I have been studying internet marketing and tech startups for years and I love to read and write about technology, blogging, gadgets, tip & tricks and gaming to share my knowledge and expertise.