Rabu, 03 November 2010

Making Ice Cream Home with Valuable Tips

How to make Ice cream at home- with valuable ice cream making tips:

1. Use only fresh cream, milk and eggs.

2. There are two types of ice cream mixtures, basic ice cream and custard ice cream. Basic consists of cream, milk, sugar and flavoring. No eggs, and it is not cooked. The custard base consists of cream, milk, egg yolks, sugar and flavoring and it is cooked until it coats a spoon.

3. Avoid metal spoons, sieves and bowls when using highly acidic fruits such as raspberries. Metal will discolor the fruit and spoil the taste. We've never seen a metallic ice cream recipe .

4. No matter which type of mixture (cooked or uncooked) always be sure to have it cold when you put it in the ice cream maker. It will freeze quicker and you will need less ice and salt.

5. Make sure the drain hole in the ice bucket is not plugged and can drain freely. This prevents the salt-water of the melted ice mixture from overflowing into your ice cream mixture.

6. When ripening the ice cream, always discard the old ice and salt and re-pack with fresh ice and salt.

7. Always take time to ripen the ice cream. It is usually still too soft when the processing is done. Ripening helps set the ice cream to the desired consistency and it allows all the flavors to permeate the product.

8. Confectioner's sugar is a handy for instantly adjusting the sweetness of your mix. Lemon juice does the same job if you need to adjust the ice cream's acidity.

9. Always use rock salt because it has the best freezing properties.

10. Always let someone you love lick the paddle after the process is done (be sure you leave a bit of ice cream on for the lucky one).

11. Remember that flavors are more pronounced at high temperatures, less strong at chilly ice cream temperatures. If you taste something in its warm state, it should be almost too sweet or too strong, too full of chocolate o (if that's possible). They will be less strong when chilled. (Cliff Lowe - inmamaskitchen)

See also :
Soto
Hanamasa

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