Ice cream

Ingredients

• Fats can come from animals (dairy fats) or plants (vegetable fats). They contribute to the texture, flavor, and aroma. In fact, fats promote the formation of small air bubbles.
• Skim milk (without fat) does not contain solid components from milk (MSNF), such as lactose, proteins, and minerals. These components contribute to the texture of ice cream.
• Sweeteners, such as sugar, are often used to adjust the freezing point of ice and achieve the desired texture.
• water and air
• Stabilizers help maintain the consistency of the ice, slow down its melting, and improve its texture.
• An emulsifier that helps to maintain the mixture of water and fats.
• Colors and flavors (dyes and flavors)

Preparation of ingredients: Weigh all the ingredients and mix them together thoroughly.

The pasteurization and sterilization process, which involves heating to a temperature of at least 80 degrees Celsius for 25 seconds, followed by immediate cooling to a temperature not exceeding 4 degrees Celsius.

Standardization

A period of maturation at a temperature of approximately 4 degrees Celsius, for at least 4 hours.

Use an ice cream maker to churn and cool the mixture until it reaches a temperature of approximately -6 to -7 degrees Celsius.

Inclusion