What is in the ice cream? Ice crystals: As an ice cream, how can there be no ice crystals? The size of ice crystals determines whether ice cream is soft, smooth or lumpy. Ice cream with too large crystals tastes like smoothies or shaved ice (the bigger one is popsicles). "Freeze for XX minutes, put in an egg beater/blender, freeze for XX minutes, and beat out" is secondary. The crystal of ice cream will be very rough, and the taste and quality of the product can not be compared with the ice cream machine. Dairy products and fat are put together because the fat in homemade ice cream is usually butter fat (butter, cream, milk). Dairy products make the finished products have rich milk flavor, while fat makes the taste fuller, fuller and smoother.
Salt: A small amount of salt is added to some ice cream to highlight the milky flavor and sweetness of ice cream, which enriches the taste of the finished product. It counteracts the use of sugar as a seasoning. It counteracts the intensity of intensity, intensity of intensity. But sugar has another important function: it can improve the taste of finished products. Compared with ordinary ice cream, gelatin has less fat content and can maintain its flavor at higher storage temperature and more sugar. So that's why ice cream is not suitable for cooking at home-the freezing room of your refrigerator is too hot to freeze; And the freezing room is too cold, which will cause the ice cream to freeze hard.
One thing to note is that you should not reduce the sugar in the formula, which will affect the taste of the finished product. 5. Air: Yes, it is air. The reason why you stir slowly in the freezing process is to make the ice crystals thinner and stir in air. The less air, the denser the finished product; The more air there is, the bigger the finished product will be. Too little air will make the finished product too dense, but too much air will make the finished product taste dull-some ice cream sold in the market will feel that it melts quickly in the mouth in order to make the finished product bigger, while too much air will be mixed into the product. It is said that the air volume of some varieties can reach 70% or even higher than that of raw materials.