Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a blunt object for a Hitchcock's plot. Then, suddenly one day all ice cream were soft right out of the refrigerator.
What is the magic component the industry added in order to keep ice cream always soft ?
Sadly, I think the answer is less physics and more chemistry--and not the good kind. The ice creams you are likely describing have been barraged with food stabilizers, emulsifiers, and other gelling agents which have nothing to do with sugar, eggs, and cream, and everything to do with getting texture out of "milk base" or whatever dreaded concoction frozen-yogurts, low-fat ice creams, and over-processed brands employ.
Make sure your ice cream has very few ingredients, lest you accidentally eat iced-emulsified-dairy base instead.
@Michael is right on, that faster, lower-temp freezing takes for smaller ice crystals which are creamier. Just make sure you know the difference. For interest, check out iCream which uses liquid nitrogen on the spot and claims very soft results do to the low, quick freeze.
The softness of ice cream is going to depend on a variety of factors:
Use of gums and other binding agents, amount of sugar, the amount of fat, and especially the amount of "overrun" (air) that is churned into it during the freezing process. Less expensive ice creams will usually have a softer "chewier" texture than premium ice creams due to more gums and a great amount of air being churned into it to increase volume.
More air = more volume = more yield for the same amount of ingredients used.
Possible Duplicate: How to make ice cream made without a machine? I need an method for making ice cream at home, without access to an ice cream machine.
I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?
I made a batch of ice cream using the following as the base: 1 pint cream, 1 cup milk, 4 egg yolks, ½ cup sugar, 2 tsp vanilla extract I simmered that until just boiling and then cooled it for a few hours before finishing it up in my ice cream maker for 20min. I've used this base a few times and add different fruit and spices based on what I want to make. The problem I'm having is the ice cream leaves a waxy coating on the roof of my mouth. It still tastes great, but the coating is unpleasant. Should I use a different recipe to start with? Am I doing something wrong when I make it?
of ice cream base? Does it depend on the type of ice cream I use (philadelphia (no egg yolks) vs. french (with egg yolks) vs. gelato (starch-thickened))? What is the direction of the dependency? Does it depend on the overrun of the ice cream base? (I tend to keep a part of the cream aside, whip to soft peaks, then gently fold into the cooled base). What is the direction of the dependency? Does... -23°C, if I remember correctly. I could practically freeze the brine (which melts at -17.7°C, as I was informed in chat), or keep it close to freezing, before I start the ice cream making. Assume
I have several ice cream recipes that I'm generally happy with (texture is good and all). However, I'd like to make a less sweet, less rich version of some of them. How much guar gum would I expect to need if I halve the amount of sugar needed, or replaced half the cream with milk, for this example recipe: 560 ml of heavy cream 50 g of unsweetened cocoa powder 150 g of sugar 85 g semisweet/bittersweet chocolate 310 ml whole milk What if the recipe has no chocolate but several egg yolks? I know there probably isn't an exact answer, so is there any way I can efficiently test a given
I'm trying to make a McFlurry/Blizzard-like dessert in my blender, but the ice cream isn't coming out at the consistency I'd like. I tried adding milk, but that didn't seem to do much. The ice cream doesn't pour well out of the blender and is kind of clumpy. Is there anything else I can try? Do different types of ice cream behave differently in a blender?
I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk. It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not all the pudding got incorprated. I rarely use box pudding but I was thinking this could be a quick dessert to yank out if needed. Anyway, I was wondering what the best way to knock out the graininess was. Should I add some milk or just use more ice cream? The original recipe was from serious eats : http://www.seriouseats.com/recipes/2010/08/cakespy-chocolate-ice-cream-pie-recipe.html
and whisk it. So what exactly is the purpose of condensed milk, and how can I prevent those crystals from forming so that my ice-cream is smooth and soft? ...Purchased condensed milk (so expensive!) to make mango ice cream as per this recipe. After mixing up everything, the mixture seemed a bit softer in texture as compared to my Mom's way of simply mixing mango puree, milk and sugar to make mango ice cream. Mom saw me making it and said that it's un-necessary to use condensed milk. I couldn't explain to her why it's necessary either, because
My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or maybe that I'm just not getting my "batter" cold enough before I try to make it (I let it chill overnight in the refrigerator, but it doesn't always come out of the machine looking like "soft serve" as he said on the show - it's usually a little thinner). Recipe: http://www.foodnetwork.com/recipes/alton-brown/serious-vanilla-ice-cream-recipe/index.html Thanks!