To make ice cream, you need several ingredients. But where do you get them and what ingredients exactly do you need?
Since these questions come up again and again, I have put together here again the most common ingredients and Links for purchase* deposited.
Ingredients list (for quick navigation)
Ice cream usually contains quite a lot of sugar. The reason for this is not only that sweet things taste particularly good to us, but also the Freeze inhibition. Without sugar, the ice becomes hard. With sugar we achieve smaller ice crystals and thus Creaminess. If you want to read more about it, you can download the Basics of ice cream production read in another article.
Now you may wonder why in the ice so many Different types of sugar are used. This is due to the fact that these have a different sweetness have. So it is always a Balancing act between enough freeze inhibition and sweetening power. So that everyone does not have to calculate it themselves, I provide you here recipes for which this is already calculated.
Of course, not everyone has the same taste sensations, so you can always vary within a certain range. So if a recipe is not sweet enough or too hard, you can try to increase the amount of sugar.
Household sugar is very often used in recipes with the highest amount and is present in every household. It is usually refined. This means that it has been purified by various processes. Chemically, it is almost pure sucrose. The advantage of household sugar is that it has no aftertaste. It is produced from sugar cane or sugar beet.
But you can also use it 1:1 Replace with raw sugar, if you like the caramel note does not interfere. This has a brownish tint and consists of unrefined sugar from beet or cane. The brown color comes from the residual molasses. Depending on the variety, the intensity and color can vary greatly. You can get household sugar in any supermarket. Raw sugar is now also very common. If you want to buy one in organic quality, for example, the following comes into question.
But now to the individual special types of sugar, which you may only know about since the ice cream was made.
Dextrose (= glucose)
Glucose ≠ Dextrose
Unfortunately, the myth persists that dextrose and glucose are the same. But this is not so!
Dextrose or glucose is a naturally occurring carbohydrate that can be found in fruits, for example. It leads to a Lowering the freezing point (130%) and at the same time has a lower sweetening power (70%) than normal table sugar. This allows us to make the ice cream creamier without it tasting too sweet.
Industrially produced is the starting product of glucose and dextrose Strength. This will enzymatically splitbut the process takes different lengths of time. Dextrose is the End product, when the Process completely run through is. It has the value 100 or, more precisely, has the dextrose equivalent 100 (abbreviated: DE100). Starch has corresponding DE0.
Dextrose is available in every major supermarket. However, mostly with vitamins added. If you want to have pure dextrose as an ingredient I can recommend the following products:
Tip: 1kg is enough for about 25 recipes or 100 servings.
With glucose, on the other hand, the Process of enzymatic splitting The strength interrupted in between. It therefore has a value in between (DE20 - 68). It is therefore less sweet than dextrose. On the other hand, it lowers the freezing point as well as household sugar.
Glucose is available as syrup and dried. For the Simple weighing I recommend you Dry glucose. For my recipes I use as an ingredient a Dry glucose with DE35-40. Unfortunately, the DE specification is not always given, so I have picked out these two products for you.
Tip: 1kg is enough for about 50 recipes or 200 servings.
Dry ingredients in ice sound strange at first. But I can assure you that they are important for the Improve ice structure. Fortunately there are natural ingredients which can increase the percentage of dry matter in our ice cream.
Inulin is a mixture of different sugar components but indigestible for us. This even has a positive effect for our intestinal flora and inulin is therefore often used for prebiotic applications used. It is found in various plants and is mostly obtained from chicory. For our ice cream here is not the sweetness decisive, but we use it mainly to increase the dry matter. Thus, we achieve a pleasant texture of the ice cream without having to use more fat or sugar.
Tip: 1 kg is enough for approx. 30 recipes or 120 servings.
Skimmed milk powder
This powder is produced by the Drying of skimmed milk made. For ice cream production, actually make sure to buy skim milk powder and not whole milk powder. This is because whole milk powder has a shorter shelf life and contains more moisture. Skimmed milk powder we need for our Milk ice cream production, in order to Viscosity and reduce the formation of ice crystals.
Tip: 1kg is enough for about 30 recipes or 120 servings.
Binders can be used to give the ice additional Stability be awarded when we no raw egg want to use. Emulsifiers bind the water and make the ice cream mass thicker. However, do not use too much of them, or the consistency may become gummy or slimy. Again, there are two binders that natural are and are made from seeds.
Guar gum is obtained from the Seeds of the guar bean and is often used in the food industry as a natural thickening agent. deployed. Do not be confused by the E-number designation (E412).
Tip: 125 g is enough for approx. 100 recipes or 400 servings.
Locust bean gum
Locust bean gum is produced from the ground Seeds of the carob tree produced. Just like guar gum, it prevents the formation of large ice crystals. It is also frequently used as an additive in foods, where it is labeled E410. However, this does not make it any less natural.
Tip: 65 g is enough for approx. 60 recipes or 240 servings.
I hope the compilation helps you with the procurement of your ingredients. If you are still missing something in the list, feel free to leave a comment.
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