In ice cream production, the term "ice cream base" refers to the basic mixture of ingredients used to make different types of ice cream. This base is the starting point from which flavors, colors and additives are added to create the desired flavors and textures. The ice cream base is critical to the quality of the final product, as it determines the basic texture, flavor and creaminess of the ice cream.
There are several types of ice cream bases that vary depending on the type of frozen dessert being made. Here are some examples:
- Custard base: This base consists of eggs, sugar, milk and/or cream. The eggs are mixed with sugar and heated to form a thick, creamy mixture called custard. The custard base is rich and provides a smooth, velvety texture often associated with premium ice creams. It is also the starting point for Parfaits and semifreddos.
- Philadelphia Style: A Philadelphia style ice cream base contains no eggs and is instead a mixture of sugar, milk and cream. The result is a lighter, less rich ice cream with a simpler texture than the Custard base. This base works well for fruity ice creams or for people who prefer a less heavy dessert.
- Sorbet-Base: The Sorbet-Base consists of fruit puree or fruit juice, sugar and water. It contains no dairy products, making it a dairy-free option that is well suited for those who are lactose intolerant or vegan. Sorbets are known for their refreshing texture and intense fruit aromas.
Each ice cream base can be customized and refined as desired by adding different amounts of sugar, fat content or stabilizers to achieve the desired texture, flavor and shelf life. Once the base has been prepared, flavors such as vanilla, chocolate, coffee or fruit, as well as additives such as nuts, chocolate chips or cookie crumbs can be stirred in to create the final ice cream.