2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The iced dessert - ice cream, was created in the east. He quickly gained popularity in Europe, starting at the court of the Medici in Florence. To this day, Italy is famous for its gelato ice cream. The difference between it and the other most common type of American ice cream is that Italian ice cream has a lower fat texture.
There are many recipes for making ice cream. Ingredients such as eggs, flavors, nuts, fruits, biscuits and others can be added to it.
In some ice creams, alcohol is added, which gives it a softer taste due to its low freezing point. However, care must be taken with alcohol, because if there is more, the ice cream will simply not freeze.
There are some basic rules to follow when making homemade ice cream. First of all, you need to follow the basic ratio between water, fat and solid ingredients such as sugar, nuts, fruits and everything else you choose for your favorite dessert.
The sugar that is added to the ice cream lowers the freezing point of the mixture. Thus, it freezes at a temperature below 0 C, but without becoming on an ice block. Therefore, its amount should be about 16-20% by weight of the whole mixture.
Apart from sugar, the other ingredients also help to keep the air in the mixture. They determine the texture of the ice cream. They should not be in large quantities, as it can freeze like a stone.
The next important component in ice cream is water. It is especially important, especially if fruit juices or berries are added to it. If they are more, the water content decreases. Another option is to increase the fat content.
In addition to improving the consistency of ice cream, they give it a soft and smooth appearance when frozen. In addition, they enhance the aromas and support the air content of the mixture.
The main products that can be added are eggs and fat, as well as nuts and / or vegetable oil.
When fruits are added to ice cream, they must be well ripened or frozen. Chocolate freezes much more than fruit. When making ice cream, a pinch of salt is added each time.
Another tip for smoother and softer ice cream is to cool the container in which it will freeze. It should be placed in the freezer for 10-20 minutes before pouring the prepared mixture into it.
So the ice crystals will be the least. It is ready for consumption as soon as it reaches its highest degree of freezing.
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