Commercial Ice Cream Recipes(Chocolate Base
Commercial Ice Cream Recipes(Chocolate Base
Continue Reading Add comment January 22nd, 2010
Posts filed under 'Gelato Ice Cream Recipes'
Commercial Ice Cream Recipes (White Base)
Commercial Ice Cream Recipes (White Base)
Continue Reading Add comment January 22nd, 2010
How is ice cream made?
Dairy workers mix together cream, milk, sugar, and stabilizer, then add flavouring to the mixture before it’s frozen. Other goodies like fudge, nuts, fruits, and chocolate chips are added to create your favorite flavours. ‘Overrun’ refers to the amount of air incorporated into the ice cream. More air makes for a lighter ice cream; less air makes it richer and creamier. Premium ice creams have very little air — they’re a bit harder to scoop, but definitely worth the wait! The packaged ice creams go into a freezer for 2 1/2 hours at 30°C or 22°F below zero to set. Then they’re stored in the freezer warehouse until delivery.
Why does ice cream sometimes have ice crystals in it?
To begin with, your home freezer is not as cold as a commercial freezer. When you open and close the freezer door, the ice cream thaws slightly, and the warm air that comes in condenses and forms ice crystals.
A sub zero freezer would better conserve your icecream and limit if not eliminate the formaion of ice crystals.
What’s the difference between ice cream and other frozen treats?
To be called ice cream, a frozen dessert must contain a minimum of 10% milk fat: economy brands might have 11 or 12%mf, and super premium ice cream might have up to 16%mf. Less than 10%mf makes it ice milk or light ice cream. Sherbet is a 2% milk fat product, with a lighter texture and refreshing fruit flavours. And gelato is similar to sherbet, but without any fat. Frozen yogurt has a similar texture to ice cream, but has lower fat and an active bacterial culture.
Add comment January 22nd, 2010
What is the difference between Gelato and Ice Cream?
Premium ice creams are made with fresh cream (not condensed or powdered milk), real eggs, and natural flavorings. Quality ingredients aside, lesser ice creams also have more air whipped in. As much as half the carton may be air, in fact. ……..
Continue Reading Add comment January 22nd, 2010
low-calorie ice cream
◎ low-calorie ice cream
Template Source: Living the wisdom of King
Material: protein (about 2 volume), peanut powdered sugar (about 2 spoons).
Practices:
1. First protein, whipped to fluffy state.
2. Then add peanuts, powdered sugar Stir together. Good ingredients and then stir into the container, and then placed in the refrigerator freezer (about 5 hours) to complete you can eat!
PS: Ke Yi tastes change on their own personal preferences, such as: green tea powder, vanilla powder, sesame powder.
Note: the production process can not add water or salt, preferably fine dry powder plus class
◎ pie ice cream
Template Source: Living the wisdom of King
Materials: egg yolk, ice cream, fresh cream, frozen pie 1.
Practices:
First pie smear egg yolk and put it into the oven baking, Kaozhi pie golden yellow appearance was like Peng Peng can be removed, and then will send a skin incision from the middle of the average (from top to bottom into two pieces), and then ice cream and fresh cream as stuffing packets sent into the skin, then cover pie to complete you can eat!
◎ deep-fried ice cream
Template Source: Living the wisdom of King
Material: cream puffs, whole eggs, 1, water 100cc, flour, 150 grams.
Batter production: first egg, water, flour mixture can be stirred evenly.
PS: The batter was sticky like needs.
Practices:
First puff kept in the refrigerator freezer (about five hours) and then frozen a good cream puffs coated in batter, then into the pan with the fire inside the deep-fried, deep fry golden brown when the surface can take out food
◎ homemade tri-color ice cream
Template Source: Living the wisdom of King
Materials: Biscuit (candy OR fruit), milk an empty box (pudding cups), 50 grams of fructose, milk (juice) 100cc, whipped cream 100cc.
Practices:
First fructose and whipped cream into the milk, an empty box, and then mouth off milk cartons, and then shaking it evenly, and then an empty box of milk into the milk, and then mouth off milk cartons, and then shaking it evenly, the last and then put biscuits (torn small pieces), and then mouth off milk cartons, and then shaking it evenly, and then into the refrigerator freezer about six hours, you can take out food
Add comment January 17th, 2010
Ice Cream History
1. The late Tang Dynasty, people began to ice in the summer.
2. Song Dynasty, merchants began to add fruit or fruit juice cold inside.
3. Yuan Dynasty, and some even add the pulp in ice and milk.
4.13 century, Marco Polo • the method of manufacturing ice cream, brought to Italy, the Italians, then it spread to France. The French invented a semi-solid-shaped ice cream — the cream, milk, spices braced to re-engraved patterns to make ice cream even more brightly-colored and delicious.
5. At this point, more and more types of ice cream into a food that everyone likes.
Cold in the summer heat in the avalanche of ads, there is always a tempting you ice cream, it’s in there, always full of temptations, forever irreplaceable.
The method of manufacturing ice cream was only until the 13th century Italian traveler Marco. Polo brought to Italy. Later, Italy has a letter called Charles who, in the Mark. Polo brought the recipe to add the orange juice, lemon juice and so on, is called “Charles the letter” drinks.
In 1553, King Henry II of France was married, from Italy will be invited to do an ice cream chef, his new guise of the French people’s congresses and cream ice cream to make an eye-opener. Later, an Italian who have the courage to spread the ice cream in France. In 1560, the French Queen Catherine, a private chef for the Queen to give the taste, invented a semi-solid like ice cream, he put cream, milk, spices braced to re-engraved with patterns to make ice cream even more brightly-colored, delicious delicious.
Ice cream is most likely evolved from the flavor of water ice. The fourth century BC, Alexander the frozen ice and snow of his wine. AD 62 years, the Roman emperor Nero (NERO) sent his slaves to collect ice and snow in the mountains used together with the frozen fruit and honey. In Mark. Polo Far East, many discoveries of travel, there is, including formula milk, frozen confections.
Although the tone of these early products, much like ice-class, class and dew cream category, but they produce the ice cream has a deep impact. In the sixteenth century in Europe the first time ice cream, this fact has been accepted by the general public. However, the No one was confirmed in the taste.
The first time that ice cream was recorded in England in 1769. In the mid-nineteenth century, in Baltimore, a milk dealer Jie Kebo. Vasse (Jacobfussell) decided to adopt the production of ice cream to deal with his excessive amount of cream. Soon he found that his business than his milk, ice cream business, the profits of a good many, so he put all his devices are used to make ice cream and has opened several other ice cream factory. Today, he is considered the father of the U.S. wholesale ice cream .
1, the situation of foreign
Cold development must talk about the development of refrigeration technology from the earliest invention of refrigeration technology is a British Ferchen the nineteenth century, he created the world’s first with ether as a refrigerant compressor with the early British colonists enter the United States, also put into the ice-cream production technology, was founded in 1851, the U.S. ice cream plant; 1860-1872 years, the French card vegetables, spinach, and the Americans have invented the German Linde ammonia as a refrigerant compressor, frozen storage and frozen drinks from the production technology has fundamentally changed not long Swede Laval cream separator invented, this high-fat ice cream production in 1890 played a decisive role in the Americans Babcock fat Ba’s fat bottles, right Detection of milk, cream and ice cream in the amount of fat played a role in promoting ,1909-1912, the French Goering created the first high-pressure homogenization pump, ice cream to improve the organization of state and played a key role in swelling; 1917 British Qiong Nier Brothers invented ice cream measured expansion rate of the technology, raising the rate of expansion has played a guiding role in the 1920 ice cream flavor and nutritional value has been widely recognized since ice cream has begun very much welcomed by the public ; in 1921, Japan began producing American-style ice cream; in 1926 the U.S. Food Research Institute of the sterilization method of mixing materials were further research, but also due to improvements in cold storage, transportation advances, the promotion of household refrigerators, packaging improvements, and even marketing sales The establishment of networks and the improvement of the standard ice cream ingredients have to enable consumers everywhere to buy ice cream, cold drinks around the world bloom everywhere.
At present the means of production have been completed by a computer controlled automated. In the world specializing in the production of the famous cold drink equipment manufacturer APV members of the company GLACER the United States and CREPAC0 Corporation, Sweden, ALFA-LAVAL Group HOYER company, Italy’s MAKE Company. Currently the world’s largest ice cream producers are the United States, annual production of more than 800 million tons, more than 40 kilograms per capita. China’s output of almost two years to cold hovering at 1.2 million tons, about 0.9 kilograms per capita, a far cry from the developed countries, there are prospects for development.
Add comment January 17th, 2010
Homemade rice ice cream
Homemade rice ice cream
Materials: rice 100 grams, milk 200 grams, fresh cream 3 spoons, sugar spoon 3
Practice: Material placed after the fruit juice machine, and then frozen out
◎ honeydew yogurt ice cream
Materials: muskmelon 1, yogurt 200g, fresh cream 100g, honey, 1 tablespoon gelatine films 2.
Practices:
1. Yang melon cut a half years, half of the device in order to dig the ball dug fruit stand, and the other half will flesh out the whole, it will flesh, a little yogurt
And a little milk to oil, fruit juice machines labeled as post-paste, then adding honey whipped.
2. Gelatine watertight melted, sub-sub-join the yogurt, stir well and then fell back to blender, add the remaining whipped cream mix well.
3. To (2) ice cream into the blender, the mixing can be shaped into a solidified.
4. Poured in freezing ice cream, mix well after adding melon balls, Cantaloupe filled back in, the above mini-tomatoes with melon balls and decorated.
Add comment January 17th, 2010
Haagen-Dazs story
Haagen-Dazs story
Haagen-Dazs ice cream brand, is a myth, it is applied to the birth of a popular term, is a coincidence. Haagen-Dazs is the father of a man named Reuben. Matas of the Poles, by selling fruit and ice started to accumulate his first pot of gold. In other ice cream manufacturers to lower their prices to compete, such as in ice cream, by adding stabilizers, preservatives and to increase the air content at the same time, Matas determined to create the best ice cream, and insist on the use of pure, the most natural原料. Matas for his ice cream took the name of a Danish-Haagen-Dazs, he thought that this Scandinavian to Vigna’s name can be mustered for fresh, natural, healthy and high-quality pursuit. The first Haagen-Dazs ice cream is only vanilla, chocolate and coffee, three kinds of taste, strawberry is the fourth. Today, Haagen-Dazs ice cream brand has been seen as the aristocracy, in addition, it has emerged as a secular symbol of love between men and women. Love her, ask her to eat Haagen-Dazs bar.
Haagen-Dazs Just how expensive? An ice cream ball on a unit marked 100g35-70 dollars a reputation of ice cream in the “Rolls-Royce.” The boss said that the weight of Haagen-Dazs ice cream is the same size about double the density of such a great ice cream, in other words, that is expected to foot the highest refinement. Haagen-Dazs ice cream without adding ingredients, its taste is very pure. The use of pure material is its success in this. One from Madagascar vanilla, Belgian chocolate, Colombian coffee, to remove several inherent taste Haagen-Dazs, the following is recommended: Maccha, mango, Hawaii, nuts, cookies fragrant milk, as well as this year’s Haagen-Dazs New – Jishibuding. Perhaps in the future there is a saying: If you do not eat Haagen-Dazs, you can not self-Xu as petty bourgeoisie.
Add comment January 17th, 2010
Haagen-Dazs Ice Cream
Haagen-Dazs (Haagen-Dazs) as the U.S. ice cream brands in 1921 by Reuben Mattus (Reuben Mattus) was successfully developed, and in 1961 in the United States Bronx, New York, named and listed. It also set up a chain of ice-cream shop to sell their brands in the world ice-cream, in 54 countries opened a total of more than 700 stores. In addition, the market share: the United States 6.1% United Kingdom 3.5% France 1%, Japan 4.6%, Singapore 4%, Hong Kong 5%, South Korea less than 1%. Haagen-Dazs products including ice-cream, ice-cream section, sorbet and frozen cheese and so on.
Haagen-Dazs ice cream in 1921, was born in the Bronx, New York City, a family. The twentieth century, the fifties, due to the development of freezing techniques and technologies which led to a lot of ice cream manufacturers in their products by adding more air, stabilizers and preservatives to extend product durability and reduced operating costs. Thereby the quality of ice cream as before, Reuben Mattus was then set an ambition to produce natural, high-quality, excellent flavor of ice cream products, and let the world to enjoy the real taste of high-quality ice cream.
⑴, Haagen-Dazs course:
1921, the brand founder of§ Rubens. Matus developed delicious ice cream, was widely welcomed.
1961, the Rubens. Matt will be§ officially named this ice cream, “Haagen-Dazs,” and in the United States formally listed.
1976, the first house in the§ United States opened Haagen-Dazs desserts.
1983, the Haagen-Dazs to enter§ Singapore and Hong Kong.
1984, the Haagen-Dazs to enter§ the Japanese market.
1987, the Haagen-Dazs in Europe§ debut.
1992, the Haagen-Dazs to enter§ Italy, Taiwan and Iceland.
1996, the Haagen-Dazs landing,§ Shanghai, China opened its first ice-cream dessert house, all the rage.
1998, the Haagen-Dazs grand§ debut in Beijing, Shanghai Huaihai Road flagship store shine.
1999, the Haagen-Dazs visit§ West Lake, Hangzhou, Beijing, the second store in the International Trade Center.
2000 years, with the first§ store opened in Guangzhou, Haagen-Dazs entered the South China market.
2001, the Haagen-Dazs became§ the General Mills brands.
2004, the Haagen-Dazs expansion§ to Ningbo, Suzhou, Nanjing and other places; Shanghai, Guangzhou, Beijing, a number of new store opens; Haagen-Dazs shops in China to reach 40 more than the rapid spread of sweet breath.
2005, the Haagen Dazs shop in§ Chengdu, Qingdao, and Changzhou debut so far has been over a dozen cities.
In 2006, the Haagen-Dazs flavor sweet spread quickly swept the country more than 10 cities, a new lifestyle to experience.
In 2008, romantic summer, Haagen-Dazs store opened in Dalian City, a hundred years, more than 70 stores nationwide, invites you to enjoy a common experience, enjoy the perfect life.
Produced three kinds of ice cream flavors, vanilla, chocolate and coffee, mainly the products to a number of high-level restaurants and shops. Lay out the product in 1961, officially named “Haagen-Dazs”. Yes Matus created according to the Nordic languages, this is because he was young, he had tasted in Denmark think the best ice cream, so used this language for product names.
Haagen-Dazs ice cream has many different tastes, also known as a “super brand” ice cream because of its higher density, mixed in the production of air is relatively small, have a higher butter fat.
Haagen-Dazs name of the very European-oriented, but in fact does not come from Europe, leaving only composed of two composite characters, it even without any stores in Northern Europe. Its founder is the European immigrants from Poland. Haagen-Dazs brand was held by General Mills. In the United States and Canada, the product of Nestle brands. Haagen-Dazs through unique marketing strategy in China has become the top ice cream brands, ice-cream moon cakes taste enjoys popular support – and even become a kind of living symbol of what a petty bourgeoisie does not know what it’s daimyo. While high-end consumer class is its loyal customers; in the low-end consumers are attracted by it, if there spare cash, will be a luxury one. Haagen-Dazs ice cream is already mature market, has made high-end consumers, recognition and welcomed its “luxury” marketing tool, became a classic case of the industry.
Today, not only in the nation in the world are very popular brands. No matter where a reference to “Haagen-Dazs,” people will think of an extremely attractive delicious ice cream, in China, too, she seems more like a symbol of quality of life and taste.
Haagen-Dazs advocate “enjoy enjoy, perfect” way of life, to encourage people to pursue high quality of life to enjoy. At the same time in the provision of ice cream, Haagen-Dazs attaches great importance to create an environment in which the taste of Haagen-Dazs ice cream into a memorable experience.. This is the “Haagen-Dazs moment.” Its famous advertising word “love her, they took her to Haagen-Dazs (If you love her, take her to Haagen-Dazs.)” Can be said to be a household name.
Add comment January 17th, 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
