Recipes

NOTE

Make sure your ice cream mixture has been refrigerated for 1-2 hours, if recipes require heating then chill mixture for 2-4 hours or overnight if time permits before churning/ freezing. This will maintain that you achieve consistent quality ice cream results every time.

Ingredients

Home made ice cream is now easy to make at home and with only 4 staple kitchen cupboard ingredients required to make a basic vanilla ice cream.

Eggs

All the recipes in this book were tested using standard 60g eggs. The egg gives ice cream volume, stabilises 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 woman are not advised to consume ice cream containing raw eggs.

Sugar

Caster sugar was used in all the recipes as it dissolves easily and to reduce crystallisation (when large ice crystals form) from occurring.

The amount of sugar is important in ice cream making as it defines the time your ice will take to set and once frozen to melt. As a rule the more sugar added will lower the freezing point of the water inside the mixture, which prevents your ice from forming a large hard clump that is difficult to scoop.

Milk

Full cream 10% fat milk was used for all milk based recipes. Lower fat varieties can be substituted but the same result will not be achieved.

Cream

Pure cream 35% fat 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.

BIA500 specifications

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