Ice cream Archives - The Food Untold

Guar Gum: The Secret Ingredient for A Creamy Ice Cream

One frequently utilized stabilizer in ice cream production is guar gum, a natural polysaccharide derived from the seeds of the guar plant. When incorporated into ice cream, it aids in thickening the mixture and yielding a smooth and uniform texture. Through its binding action on water molecules, guar gum effectively hinders their separation and the subsequent formation of ice crystals. The outcome is a consistently creamy ice cream, even when stored for extended periods.

Nitrogen Ice Cream: The Science and Common Questions

Nitrogen ice cream, often referred to as “cryogenic ice cream,” is a distinct type of frozen dessert that is made using liquid nitrogen. Conventional ice cream-making methods involve a slow freezing process. Nitrogen ice cream, on the other hand, is rapidly frozen at exceptionally low temperatures.

Liquid nitrogen has an ultra-low temperature, often reaching around -320°F (-196°C). When introduced to the ice cream mixture, the liquid nitrogen causes an instant freezing reaction.

Emulsifiers Used In Ice Cream

Traditional emulsifiers for ice cream production include egg yolks. They contain lecithin, a natural emulsifier that aids in uniting the molecules of fat and water to produce a creamy and smooth texture. Egg yolks are a common ingredient in custard-based recipes because they give ice cream a richness and depth of flavor.

The Science Of Making Ice Cream

Ice cream is a mixture is made up of three phases: partially frozen milk fat and ice (solid); unfrozen cream and water (liquid); and trapped pockets of air (gas).

How Salt And Ice Bath Freezes Ice Cream Faster

Have you ever wondered how salt and ice bath freezes ice cream?