![]() ![]() WHOLESOME ORGANIC SUGAR – Sugar lowers the freezing point. However, honey and syrup will add a lot of flavor. Honey, and some syrups are partially invert sugars and will do the same thing, to some extent, so we use these for certain flavors. ![]() Corn syrup is NOT the same as high-fructose corn syrup. It lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother. INVERT SUGAR – We use corn syrup for the required invert sugar. Heating the eggs will also denature the protein in the eggs and prohibit ice growth. French ice cream is made with a custard, which requires cooking and tempering, so this method is much easier. This method will do that without having to go through the added steps of making a custard and risking over cooking the eggs. It is important to bring the mixture to a safe temperature ( 160° F, 71☌ according to the USDA). The eggs are raw when whipped with the sugar, but are cooked when the hot cream is slowly added. And it’s easy to make because we use an Instant Pot.ĮGGS – eggs increase the fat and protein in the mixture. We save money by making our own, but it’s also better, and it’s a real crème fraîche, made with a culture. We make crème fraîche from Horizon cream, which makes this an eco-friendly swap as well, since Horizon is taking action on climate change. The culture in it prevents ice crystals from forming once the ice cream has been churned and is hardening. HOMEMADE CRÈME FRAÎCHE FROM HORIZON CREAM – Crème fraîche is cultured cream, like sour cream, but with a much milder taste. We save money by buying this by the half gallon at a big box store. Just as important, Horizon is a certified B corporation that has committed to sustainability. This is probably because the products are organic and from family farming partners. HORIZON ORGANIC CREAM – We think Horizon products taste better than any other dairy products we have tried. Cultured cream, eggs, invert sugar and alcohol are the keys to keeping the ice crystals small and the mixture creamy. The other key is using certain ingredients that keep the ice crystals small. The method is accomplished with a properly designed ice cream maker that keeps all of the mixture moving, and freezes it quickly. Making ice cream requires a method and ingredients that prevent large ice crystals from forming. There is a lot of science to keeping it smooth. Ice cream stays smooth while it is being churned, but then it is put in the freezer in order to harden, and that’s when ice crystals form, ruining the smoothness. This is actually more difficult than it seems. There is more to ice cream than just freezing quality ingredients. But the secret to keeping it smooth and creamy was a combination of ingredients and technique. The key to the best flavor was to use the best quality, most flavorful ingredients. So, we researched the science and technique for making ice cream and learned how to make it ourselves. It was like nothing we could get back home. We fell in love with European ice cream – dense and creamy, with elegant flavors. ![]()
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