MAKING OF ICE CREAMS
The origins of ice cream date back to the 13th century, or even earlier, from mountainous regions of ancient China. Today, it's one of the most popular desserts throughout most of the world.
MAKING ICE CREAM is easy and fast. And you can avoid the stabilizers and artificial coloring that are part of most commercial ice creams. Here are some tips.
Stirring the mixture preparation is important for two reasons while the ice cream is freezing. For one, the ice crystals that form along the metal container need to be scraped off. Also, it is important to stir in from 10% to 25% volume of air into the mixture for proper freezing and texture.
Ice cream is best stored in an airtight container in the freezer. It picks up other flavors fast, so eat it within a week or so.
The easiest way to make it is with an electric ice cream maker. The refrigerated units (not shown here yet) are like mini freezers; just plug them in, allow cooling to occur, place your ingredients in a bowl, and the ice cream is ready within 20 minutes.
The electric ice cream makers that contain a freezing liner are just as quick. Freeze the liner/container overnight, place it in the ice cream maker, add the ingredients, and the stirring is done for you.
The manual ice cream makers that contain a freezing liner work just like the similar electric ones. All you have to do is stir every few minutes.
The old fashioned ice cream makers require
rock salt and ice in the tub surrounding the freezing container. (This lowers the melting temperature of the ice.) The wonderful thing about these is that you can make great quantities at once, and they are relatively inexpensive to boot.
THE SCOOPS that work best, under most circumstances in our experience, are the liquid-filled ones. The heat from your hand keeps the surfaces of the scoop warm and prevents ice cream from sticking to the bowl, so it is easier to serve.
I like (as opposed to scraping,) to dig the tip of the scoop into the ice cream, then I turn the bowl so as to surround and separate a "ball" of ice cream. Like with a melon baller.
Use of a spade works best for scooping large quantities at a time.
