H&M Gelato Ice Cream Center

Should I buy crazy expensive machines?

Big Name always cost too much.Ice cream machine is not high-tech like a spaceship, it should not be so expensive! You can make your own definite choice considering more than 90% similar performance but with 60% price only.

Purchase cheaper one if you wanna make real profit from starting.

Now the global economic proble makes this tipic more critical

Contact H&M USA for details

http://www.hmcompanyusa.com

Add comment January 5th, 2010

F.A.Q

1.How these machines work together?

The first stip is a pasteurize machine.You put milk and base into it, it will cook the mix to +85 C.D. to kill the bacteria. then it will turn to age progress, which colls the mix o +4C.D.,and then keep fresh.All these progresses cost about 100 minutes and the dasher keeps on beating all the way,which makes the mix so even actually that it’s some sticky.The sticky is important which results in fantastic ice cream tastes.

Nest, you tak out the mix pan as you wish, and put it into a batch freeze.Within about 12 minutes the ice cream is ready.Now it’s -8 to -12 C.D., still some soft for eating.

Move into a blast freezer with -25 to -35 C.D. lasting for 15 to 20 minutes, theice cream is now -16 to -18 C.D.,which is the proper temperature with best taste. Now the ice cream is ferfect ready for sell. Of coures you need a display freezer. Normally it’s better to have a upright freezer with -20 C.D. for storage.

2.How to calculate the capacity?

Ice Cream should never be comples for anyone.Precisely estimate how much ice cream in KG you want for every day, and then consider how logn you need to produce it, so you can know the hour capacity for batch freezer and pasteurize machine.Thinking about how many flavors or pans you wnat to show and sell, you can know the showcase size.

Add comment January 5th, 2010

Adding Extras To Homemade Ice Cream

With most ice cream recipes, you can go one step further and add something extra to make the flavor and texture more exciting. If you’re using an electric ice cream maker, there are 2 ways of doing this:

1. Adding solid extras
Just wait until the last 2 or 3 minutes before your ice cream has batched and then add your choice from a whole list of options such as fudge chunks, chopped hazelnuts, almonds or walnuts, mashed banana and chocolate chips. There’s lots more.

Here are some examples to try:
Banana Ice Cream with chunks of fudge
Chocolate Ice Cream with 1/2 cup chopped walnuts
Strawberry Ice Cream with 1/2 cup mashed banana

IMPORTANT: Be sure to chop any solid extras into small pieces, especially if you are making ice cream for small children.

2. Adding liquid or powder extras
Just before transferring your ice cream mixture into the ice cream maker, you can add such things as mint extract or cinammon. Again, there’s lots more.

Some examples:
Chocolate Ice Cream with 1 tablespoon of cinammon
Chocolate Ice Cream with 1 teaspoon of mint extract

Gelato Ice Cream Machine
Gelato Batch Freezer Soft Ice Cream Machine

Add comment January 5th, 2010

Ice Cream Franchises

HMC

 

Posts: 155

Joined: Fri Mar 13, 2009 9:23 pm

6 comments January 5th, 2010

Ice Cream Soda – Root beer float

Root beer float

Also known as a “black cow” or “brown cow” , the root beer float is traditionally made with vanilla ice cream and root beer, but can also be made with other flavors.

In the United States and Canada, the chain A&W Restaurants are well known for their root beer floats. The definition of a black cow varies by region. For instance in some localities, a “root beer float” has strictly vanilla ice cream; a float made with root beer and chocolate ice cream is a “chocolate cow” or a “brown cow.”

In 2008, the Dr Pepper Snapple Group introduced its Float beverage line. This includes A&W Root Beer, A&W Cream Soda and Sunkist flavors which attempt to simulate the taste of their respective ice cream float flavors in a creamy, bottled drink.

The origin of the name “black cow” has always been of interest to food and beverage experts and apparently dates to August of 1893 in Cripple Creek, Colorado.

Frank J. Wisner, owner of the Cripple Creek Cow Mountain Gold Mining Company had been producing a line of naturally flavored, naturally carbonated premium soda waters for the citizens of the then booming Cripple Creek gold mining district. He had been trying to create a special drink for the children of Cripple Creek and came up with the idea for his concoction on a moon-lit winter’s eve while staring out at his properties on Cow Mountain.

The full moon’s glow on the snow capped Cow Mountain reminded him of a big dollop of vanilla ice cream floating on top of his blackened Cow Mountain. As he told the story later, he was inspired by this view to hurry back to his bar and add a big scoop of vanilla ice cream to the one soda water he produced that the children of Cripple Creek seemed to like best – Myers Avenue Red root beer – and served it the very next day to a horde of thirsty youngsters. It was an instant hit.

And while Mr. Wisner couldn’t quite come up with the right name, the children had no problem christening it a “black cow” in homage to the rich, dark color of their favorite soft drink from Mr. Wisner (Myers Avenue Red root beer) and Frank’s famous claims on Cow Mountain.

Mr. Wisner was known to say many times in his later years that if he had a nickel for every time someone ordered a black cow, he’d have been a rich man.

Add comment January 5th, 2010

HISTORY OF THE ICE CREAM CONE

For over a century, Americans have been enjoying ice cream on a cone. Whether it’s a waffle cone, a sugar cone or a wafer cone, what better way to enjoy a double scoop of your favorite flavor?

Making Its Appearance
The first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. He was granted a patent in December 1903.

Although Marchiony is credited with the invention of the cone, a similar creation was independently introduced at the 1904 St. Louis World’s Fair by Ernest A. Hamwi, a Syrian concessionaire. Hamwi was selling a crisp, waffle-like pastry — zalabis — in a booth right next to an ice cream vendor. Because of ice cream’s popularity, the vendor ran out of dishes. Hamwi saw an easy solution to the ice cream vendor’s problem: he quickly rolled one of his wafer-like waffles in the shape of a cone, or cornucopia, and gave it to the ice cream vendor. The cone cooled in a few seconds, the vendor put some ice cream in it, the customers were happy and the cone was on its way to becoming the great American institution that it is today.

A Business Is Born
St. Louis, a foundry town, quickly capitalized on the cone’s success. Enterprising people invented special baking equipment for making the World’s Fair cornucopia cones.

Stephen Sullivan of Sullivan, Missouri, was one of the first known independent operators in the ice cream cone business. In 1906, Sullivan served ice cream cones (or cornucopias, as they were still called) at the Modern Woodmen of America Frisco Log Rolling in Sullivan, Missouri.

At the same time, Hamwi was busy with the Cornucopia Waffle Company. In 1910, he founded the Missouri Cone Company, later known as the Western Cone Company.

As the modern ice cream cone developed, two distinct types of cones emerged. The rolled cone was a waffle, baked in a round shape and rolled (first by hand, later mechanically) as soon as it came off the griddle. In a few seconds, it hardened in the form of a crisp cone. The second type of cone was molded either by pouring batter into a shell, inserting a core on which the cone was baked, and then removing the core; or pouring the batter into a mold, baking it and then splitting the mold so the cone could be removed with little difficulty.

In the 1920s, the cone business expanded. Cone production in 1924 reached a record 245 million. Slight changes in automatic machinery have led to the ice cream cone we know today. Now, millions of rolled cones are turned out on machines that are capable of producing about 150,000 cones every 24 hours.

Add comment January 5th, 2010

How to Make Ice Cream in a Bag

It’s a dessert! It’s a science project! It’s way cool fun. Let the kids shake up their own ice cream, and sneak in a little brain food while they’re at it.

This no-cook recipe for vanilla ice cream makes about eight half-cup servings.

Ingredients:

* 2 cups heavy whipping cream
* 2 cups half-and-half cream
* 1/2 cup white sugar
* 2 teaspoons vanilla extract
* 1 bag crushed ice
* 4 cups coarse salt

For each kid you’ll need:

* 2 pint-size resealable plastic freezer bags
* 1 gallon-size resealable plastic freezer bag
* Gloves or towel to protect fingers

1. In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved.

2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.

3. Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.

4. Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn’t formed after 10 minutes of continuous motion.

5. Remove the outer pint-size bag before you open the inner bag so you don’t get any of the salty ice on your ice cream!

Add comment January 5th, 2010

Japanese Ice Creams

Japanese have long taken pride in their ability to adopt, adapt and improve on customs, practices and styles from other countries.

Having succeeded globally with cars, electronics and even fashion, it was only natural the Japanese turned their hand to trying to surpass the West with one of its favourite culinary delights – ice cream.

Cactus Ice Cream (Saboten Aisu)

A tasty treat that will prick the hearts of ice cream lovers everywhere. It is smooth and refreshing with a taste that must be like drawing water from a cactus after being parched in a desert for days.

Chicken Wing Ice Cream (Nagoya Tebasaki)

Nagoya is famous for its poultry, so it shouldn’t come as a surprise that the taste of this ice cream is best described as foul. It actually tastes like a fried chicken wing, which is fine if that’s what you’re eating, but not if you’re tucking into some ice cream.

Crab Ice Cream (Kani Aisu)

Hokkaido, Japan’s northernmost prefecture, is renowned for its rich array of seafood, prime amongst the delicacies being crab. Though not everybody’s preferred ice cream flavour, this is a dish worth getting the claws into.

Eel Ice Cream (Unagi Aisu)

Eel is a summer delicacy in Japan, which probably explains why Futaba decided to use it to flavour an ice cream. Surprisingly, the smooth taste is quite palatable, even if the thought of what’s being eaten is not quite as tasty

Add comment January 5th, 2010

Chocolate-Goji Vegan Ice Cream Recipe

Quote:
Chocolate-Goji Vegan Ice Cream Recipe

Written by Meredith Melnick
Published on June 7th, 2008

Posted in Eat.Drink.Better, nutrition and health, recipes, vegetarian

Following my goji berry coup in Chinatown last week, I found myself with an embarrassment of riches. What to do with all of these berries? Where before I meted out a small handful to enjoy at the bottom of a tea cup, I was now free to make recipes that included whole cups of goji.
I was inspired by this combination of chocolate and goji, but decided to make an ice cream. When I found out that a vegan friend was coming over, I surveyed my non-dairy ingredients and came up with this frozen dessert, which was surprisingly creamy and quite delicious. The combination of chocolate and goji is reminiscent of black forest (chocolate-cherry), but more herbal and less saccharine.

Vegan Chocolate Ice Cream:
1 cup chocolate soy milk
8-10 oz soft tofu almond dessert (any soft tofu or even soy yogurt would make a good replacement)
1/2 cup brown rice syrup (in retrospect, I would have liked to switch this for agave nectar, golden syrup or maple syrup – the brown rice syrup added a slightly bitter aftertaste that was not to my liking).
1 tb of premium vanilla extract
1 banana (optional)
2 tb cocoa
1/2 cup goji berries
Blend together all of the ingredients except for the goji berries – I used an immersion blender, but a food processor/standing blender would obviously be fine. Pour the mixture into the waiting ice cream machine and let mix for 10 minutes until the mixture has thickened a bit. Add the goji berries. I was fearful that they would turn into little rocks in the freezer, but the moisture from the ice cream plumped them. If you are particularly concerned about the plumpness of the goji berries, I would recommend soaking them for 5 minutes before adding.
The result was cool, sweet and of a pleasing consistency. It resembled ice milk, due to a slightly increased iciness.
Enjoy!

Add comment January 5th, 2010

A source of vegan ice cream (?) recipes

Quote:
Make Delicious, Dairy-Free Ice Cream with The Vegan Scoop

Written by Marygrace Stergakos
Published on June 1st, 2009

Posted in Book Reviews

For most people, the beginning of summer is marked simply by Memorial Day weekend. I, on the other hand, need something more: Ice cream. More specifically, a scoop of ice cream in a sugar cone on a warm, sunny day. Being vegan, I wasn’t super interested in the ice cream run my family took to the local Dairy Bar over the holiday weekend, but that’s OK, because as of today, I can make my own ice cream. The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream That Tastes Better Than the “Real Thing” is finally available!

» See also: Cooking Green: How to Reduce Your “Cookprint”
» Get Eat. Drink. Better. by RSS or sign up by email.
The ice cream recipes were created by Wheeler Del Torro, founder of Wheeler’s Frozen Dessert Company. Unless you’re vegan, that name might not mean much, so let me fill you in. Based in Boston, Wheeler’s Black Label has sort of taken the dairy-free world by storm for being the richest, creamiest, most delicious vegan ice cream in the world. Really! Unfortunately, it isn’t available in a lot of places. Yes, I can settle for a pint of Soy Delicious, which tastes alright, but in my opinion, has a sort of thin, icy texture to it that doesn’t completely match up with traditional ice cream.
While it’s not quite realistic for me to drive 5 hours to Boston to get my vegan ice cream fix, now I can make Wheeler’s-style ice cream at home. There are 9 chapters in The Vegan Scoop, and each one is dedicated to its own flavor family: Classic, fruity, healthy, Asian, Caribbean and Island, Experimental and Novelty, and Aphrodisiacal, plus a chapter for sauces and another for ice-cream based desserts.
I received a preview of the book and am kind of at a loss as to which flavor to make first. I could go the traditional route with Butter Pecan (complete with a recipe for making chocolate cup serving bowls, yum!), get fancy with Fig, or break out the PB for peanut butter and jelly OR peanut butter cucumber ice cream. Or if I was in the mood for something lighter, I could try Watermelon Sorbet with Salted Chocolate Pumpkin Seeds. Clearly, this is not your average ice cream book!
The next couple of days are setting up to be warm and sunny, and I’ve got an amazing set of dairy-free ice cream recipes. I think summer is here–all I need are the sugar cones.

Add comment January 5th, 2010