industrial ice cream recipes image
Amber H
This is probably a stupid question with an obvious answer, and when I tried looking it up all I got was ice cream recipes. So please, can somebody tell me? Thank you for your time!
Answer
There are a few things that contribute to this.
First is ingredients. Fat from the cream and, in some cases, eggs helps keep the smooth creamy texture. Industrial recipes (recipes for the ice creams you find on store shelves) often contain "stabilizers" (e.g. xanthan gum and guar gum) which help prevent the formation of ice crystals and keeps it from melting too fast (a great feature when you need to ship your ice cream long distances).
Lastly is the manner in which it is frozen. Ice cream is churned. This means that it is mixed while it is being frozen. The agitation from the mixing keeps the ice crystals that form very small, leaving a finished product that is smooth and creamy. If you've ever opened a store bought package of ice cream and found a layer on top that was a little bit grainy or icy, this is because either sometime during shipping or between the store and your house it began to melt; after melting it was placed in a freezer again, either at the store or your home. At this point the ice cream obviously freezes again. However, because it was not mixed while freezing this time larger ice crystals form, resulting in the grainy/icy texture.
There are a few things that contribute to this.
First is ingredients. Fat from the cream and, in some cases, eggs helps keep the smooth creamy texture. Industrial recipes (recipes for the ice creams you find on store shelves) often contain "stabilizers" (e.g. xanthan gum and guar gum) which help prevent the formation of ice crystals and keeps it from melting too fast (a great feature when you need to ship your ice cream long distances).
Lastly is the manner in which it is frozen. Ice cream is churned. This means that it is mixed while it is being frozen. The agitation from the mixing keeps the ice crystals that form very small, leaving a finished product that is smooth and creamy. If you've ever opened a store bought package of ice cream and found a layer on top that was a little bit grainy or icy, this is because either sometime during shipping or between the store and your house it began to melt; after melting it was placed in a freezer again, either at the store or your home. At this point the ice cream obviously freezes again. However, because it was not mixed while freezing this time larger ice crystals form, resulting in the grainy/icy texture.
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