PAgeTHE VITALheaderINGREDIENTS.....
INGREDIENTS
Home made ice cream is now easy to make at home and with only kitchen ingredients required to make a basic vanilla ice cream.
EGGS
All the recipes in this book were tested using standard large eggs. The egg gives ice cream volume, stabilizes and emulsifies the mixture. The yolk of the egg contains lecithin, which acts as an emulsifier to bond with the fat globules.
NOTE
Avoid using older eggs, especially if you are not cooking the mixture. Pregnant women are not advised to consume ice cream containing raw eggs.
SUGAR
Granulated sugar was used in all the recipes as it dissolves easily and to reduce crystallization (when large ice crystals form) from occurring.
As a general rule, when it comes to sugar in ice cream, more sugar added will lower the freezing point of the water inside the mixture, which prevents your frozen dessert from forming a large hard clump that is difficult to scoop.
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MILK
Whole milk was used for all milk based recipes. Lower fat varieties can be substituted but the same result will not be achieved.
CREAM
Heavy cream was used in all the recipes, creams that are thickened usually have additives such as gelatine (of animal origin to thicken and prolong the creams life). The cream gives fattiness and a smoother texture to the ice cream.
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