Basics for ice cream production
In the following I would like to explain some basics about ice cream and its production. Let's start at the base and take a look at the rough sequence of ice making.
Basic steps for making ice cream
- Production of the ice cream mass
This varies greatly from variety to variety. Below is more general information about this. As a rule, the various ingredients are mixed together and briefly heated on the stove. The time required varies from a few minutes to 30 minutes.
- Cool down and let it mature in the refrigerator
This step can be extended from a few hours to several days. The prerequisite is that you have worked hygienically. Some swear by a long drawing time. Personally, I prefer a few hours and only extend it if it fits better for the process.
- Freezing process
The ice cream mass is transformed into ice cream in the ice cream machine (approx. 30 minutes) or in the freezer (approx. 4 hours).
- Development of the final structure
When produced in the ice cream machine, the structure of the ice cream develops better if it is further cooled down in the freezer for 1-2 hours. For those in a hurry, this step can also be skipped, but the ice melts quite quickly directly from the machine.
General rules for ice cream production:
- Hygiene is a major issue in the production of ice cream - whether at home or at work. Milk and eggs are susceptible to pathogens. That's why you should always wash your hands thoroughly with soap before starting and only use fresh ingredients. All kitchen appliances must be thoroughly cleaned after each use.
- Ice cream easily takes on the taste of other foods. Therefore the ice cream mass and the finished ice cream should always be airtight containers must be kept.
- Even if the ice cream container holds 1.2-1.5 litres, you should not fill it to the top, but generally only allow a maximum of 1 litre of cooled ice cream to be processed. Because during the freezing process will up to 25% air introduced into the mass and the volume increases.
Challenges in home production
If you want to make ice cream at home, you have to overcome a few obstacles. But none of them are really difficult.
One of them is the right gear. You can get ice either in the Freezer or in a Ice cream maker with or without compressor manufacture. There are different advantages and disadvantages of the individual production possibilities. In general, I would always advise you to use an ice cream maker, unless it is about an Granita or Nicecream. Sorbets can also be made in the freezer, but the structure benefits greatly from an ice cream maker.
The next hurdle is the Temperature of the home freezer. At home you usually do not have such a high throughput as in an ice-cream parlour. And so it happens that you store your ice cream in the freezer for a certain time.
Some say you should Always prepare fresh ice cream and eat. The ice cream that is not eaten that day can be defrosted again and, if produced hygienically, can be stored in the refrigerator for a few days until the ice cream machine is started up again to freeze the ice cream again. I can understand this very well from the quality, but from ecological viewI cannot condone this course of action. I still find ice cream that has been stored for a long time very tasty. But everyone has to decide that for himself.
Back to temperature: Ice cream is stored in Ice cream parlors as a rule on a Temperature from -14°C so that when portioned into wafers or cups it warms up by a few degrees and reaches the optimal temperature for consumption. This is when the taste and structure develop best. Unfortunately our domestic freezer compartments usually -18°C and colder is set. As a result, many types of ice cream become hard and can no longer be easily portioned.
So either you create your own freezer compartment for ice cream (because other frozen goods should be stored at a minimum of -18°C for their shelf life) or you use the following method: the hard frozen Ice cream is placed in the refrigerator for about 30 minutes before consumption until it's soft again. This gives it the optimal temperature for consumption. It is better not to carry out this defrosting process at room temperature. The refrigerator has the advantage that you achieve a slower defrosting under the same conditions.
Finally, I would like to give you a small glossary to help you get to know the different ingredients that can be contained in an ice cream. Any Ingredient has differing characteristics and fulfilled various roles.
Ice cream ingredients glossary
If you are wondering where to find Ingredients for making ice cream should buy, then look at my article about it. In most recipes I have now also linked the ingredients.
He should give the ice cream a special Taste but may not only in moderation can be used. On the one hand the taste should not be too much in the foreground, on the other hand alcohol lowers the freezing point and above a certain percentage, you won't be able to make decent ice cream. A small amount of alcohol leads to the formation of smaller ice crystals and thus finer ice structure. An example of this is the Amaretto in tiramisu ice cream.
They improve the Structure and lead to a full flavor. By binding water, fewer ice crystals are formed. Since eggs always contain a certain amount of salmonella, regardless of their origin, you should only fresh eggs use. In addition, the ice cream mass with egg is heated to 70°C for a certain time to kill bacteria and thicken the cream. If heated too much, the egg will curdle and the ice cream masses will become unusable. There are several alternatives to avoid the use of eggs, such as the use of Ice base (see next entry).
Ice cream recipes with egg are for example my Malaga ice cream or Pine nut ice cream.
An ice base is a mixture of different substances which is intended to facilitate the production of ice and to give the ice a creamy consistency even without the addition of egg allowed. There are many commercially available variants, some of which contain controversial additives. But you can also simply even your own Ice base manufacture.
In the meantime, I have switched to matching the individual components of the ice cream base to each recipe individually. Nevertheless you will find a few Ice cream recipes with the ice cream base for milk ice cream on my blog.
This stabilizer is made from the Seeds of the guar bean and acts similar to locust bean gum as a natural thickening agent. Here, too, there is an E number: E412. Guar gum* is also part of the Ice base and is used in most recipes.
Locust bean gum
This is produced from the ground Seeds of the carob tree manufactured. It's a natural stabilizer. It prevents the formation of large ice crystals and is particularly important for ice cream varieties with a high water content. Locust bean gum* is part of the Ice base and many ice cream recipes. Do not be put off by the name E410.
Cocoa powder* should always be unsugared and of good quality. There are different levels of deoiling. In principle, all variants can be used, but with Cocoa that is not or only slightly deoiled the taste will intensive. Chocolate ice cream should always be made with cocoa and not chocolate. I have a complete Cocoa articles authored
This is not actually an ingredient, but is very important for a creamy ice cream. When freezing, air is stirred into the ice cream. This increases the volume of the ice cream and makes it creamier. Miscellaneous Ice cream machines do this more or less pronouncedly. The air content is particularly high in industrially produced ice cream because it is actively pressed into it. Homemade ice cream usually contains approx. 15-25 % Airwhile industrially produced ice cream sometimes consists of up to 50 % of air.
Milk, cream, other dairy products
These give the ice a creamy consistency. Milk is a little less caloric and airier, cream is creamier. It is best to use a mixture of both. You should preferably use untreated but pasteurised milk work. UHT milk or cream with a particularly long shelf life is not recommended.
Skimmed milk powder
Skimmed milk powder* is determined by the Drying of skimmed milk manufactured. It is often part of ice base products to Viscosity and to reduce the formation of ice crystals. I also use this for Milk ice cream varieties.
This is the orchid podwhich today is mainly cultivated in Madagascar. Through a Fermentation process the typical vanilla taste develops. The vanilla pod* is cut open lengthwise on one side. With, for example, a spoon handle, the Scraped out vanilla seeds. The scraped vanilla bean can either be added to the ice cream mixture and removed before freezing, or placed in a jar with sugar to make your own vanilla sugar. A detailed article on the Difference of vanilla and vanillin and how the industry sometimes leads us around by the nose, you can also read on my page.
The different types of sugar and where you can buy the exceptional ones I have summarized for you in one of my articles.
For the Taste sugar is very important, but also for the Structure he's doing his part. The more sugar it contains, the lower the freezing point. I have listed the most important species below.
White sugar: in the recipes it is usually referred to briefly as sugar and used very often. It is the normal Household sugar and is usually sophisticated. This means that it has been purified by various processes. Chemically, it is almost pure sucrose. It is very suitable for many types of ice cream, as it has no aftertaste. It is made from Sugar cane or sugar beet manufactured. However, the trend is moving more and more towards unrefined sugar such as the raw sugar that now follows.
Raw sugar*: is a brown one, unrefined sugar from beet or cane. The brown colour comes from the remaining molasses. This gives the ice cream a very special taste, which can be caramel or liquorice like. Depending on the type, the intensity and colour can vary greatly.
Honey: the taste and aroma depend on the Flower type off. The darker the honey, the more intense it is. Different types of honey should therefore be used for different types of ice cream. Acacia honey* for example, is a good choice for rather subtle flavours of ice cream. Since the valuable substances in honey are heat sensitive, one should Stir in honey only after boiling. It is best to wait until the mixture is lukewarm and then dissolve the honey.
Glucose: has a less sweetening power than sucrose (white sugar) and makes the ice soft and smoothwithout increasing the sweetness too much. I use Glucose powder*, as it is easier to dose.
Caustic sugar: is a Syrup solutionwhich are made up of equal parts Water and sugar is produced. Simply boil e.g. 250 g sugar and 250 g water together and fill while still hot. Due to the liquefaction of the sugar, it can be easily dosed and dissolves very easily in the mass.
Vanilla sugar: real vanilla sugar consists, as the name suggests, of Vanilla and sugar. This can be achieved either by storing sugar with (scraped out) vanilla beans or by adding ground vanilla beans to sugar. The often offered Vanillin sugar is made with synthetically produced vanilla flavoring. offset and should be avoided if possible.
Useful equipment for ice cream making
There are a few devices that can be used in addition to an ice cream machine for making ice cream. Most of them are probably already available in the own kitchen. Most of it is not absolutely necessary, but for some kinds of ice cream or ice-cream sundaes it is easier.
Ice cream scoops*: for forming ice cream scoops. There are simple* (as seen, for example, in the picture) or portioners, which have a device for easier dispensing of the scoop. The latter are often used in ice cream parlors.
Hand mixer*: for whipping creams and cream or for the Making ice cream in the freezer without ice cream machine.
Mixer: is important for pureeing fruit, for ice cream from the freezer before serving or for making Nicecream. I use a Bianco di puro*, because I also like to make smoothies and therefore purchased a very high quality device. But it goes of course any "normal" blender that has an appropriate power.
Spaetzle press*: good to use for making spaghetti ice cream. There are also own spaghetti ice cream presses, but for home use also does a spaetzle press.
Thermometer*: to check the temperature when the ice cream mass is heated, especially when egg is involved.
Scales: this kitchen utensil is one of the few that you definitely need. Alternatively, you can also use a measuring cup. But the scale definitely has the advantage that you can weigh any ingredient in grams and especially for the small quantities has a Fine balance* Proven.
Citrus juicer*: to obtain orange, lime and lemon juice.
I hope you got something out of that article for yourselves. and that you now have a real desire to make your own ice cream to manufacture.
If you are interested in history, I can recommend you my post, how the ice cream was invented.
*With the affiliate links in this post you support my blog to cover the basic costs without any disadvantage for you. Thank you very much for that!
Really great summary!
Thanks for this nice introduction to the world of making your own ice cream.
I am very happy that you like my post. Thank you very much for the nice comment! 🙂
The ice cream maker
Hello, I can only agree with this. Really very helpful. I do not know if here may also ask a question. If not just delete. Can I replace the lauter sugar 1:1 just like that?
Thank you and ♥️ Greetings
thank you so much for your lovely comment. I am happy about every single one and of course you can ask questions 😀.
So 1:1 with sugar would mean it gets way too sweet. Also, dissolving the sugar is a good method so that it can be mixed quickly and easily with the mass. Especially if you don't heat it (cold preparation) it can otherwise happen that you still keep sugar crystals.
But maybe I misunderstood your question. With what do you want to replace refining sugar and for what purpose?
Then I'll be happy to reconsider what the best solution is for you.