Intro to frozen desserts

Question. What is ice cream?
Answer. Ice cream is a relatively soft frozen dessert made with dairy products (milk, cream or yogurt), and/or fruits and flavorings. Examples of other names for ice cream are gelato, sorbet, frozen custard, etc. Ice cream may be served with other desserts, such as apple pie.


vanilla ice cream with sugar cone

What you need to know before making ice cream

Bacteria flourishes in protein-rich foods such as ice cream; protein in the egg yolks, milk, and cream.  Food poisoning is the primary danger of eating ‘old’ ice cream. Practicing proper hygiene techniques will help prevent foodborne illness. It’s important to understand that an ice cream that smells and tastes just fine doesn’t mean the ice cream is good.

A big misconception is that bacteria gets eliminated in the freezer. Freezer temperature simply slows the growth of bacteria that is already there. If you haven’t followed strict food safety techniques in washing, rinsing, and sanitizing the equipment that you used to make ice cream, chances are that there are bacteria in the ice cream mixture even before churning. Personal hygiene is also very important.

The shelf life of ice cream partly depends on the technique used to make the ice cream.
For your own safety, and the safety of your loved ones, make sure that the ice cream is frozen solid in the freezer, and discard any ice cream that has thawed completely. To store ice cream for longer than a month you can place plastic wrap right on top of the surface of the ice cream and then place the lid on top. Also, wrap the whole ice cream container with plastic wrap.

If you made ice cream at home, if properly wrapped (as mentioned above), you can safely store the ice cream in the freezer for a couple of weeks, maximum. Although it might be ok after 3 weeks, is it worth it to take a chance? Absolutely not. Don’t forget making ice cream at home, you don’t use any preservatives, which is why you make ice cream at home in the first place; to forgo the preservatives that ice cream manufacturers use.

For more info on proper hygiene techniques to follow when making ice cream please follow this link.

Ice creams that are covered in our course

  • Caramel ice cream
  • Cherry ice cream
  • Chestnut ice cream
  • Chocolate ice cream
  • Chocolate chip ice cream
  • Coconut ice cream
  • Coffee ice cream
  • Ginger ice cream
  • Maple syrup with walnuts
  • Mint ice cream
  • Peach ice cream
  • Pecan ice cream
  • Praline ice cream
  • Pistachio ice cream
  • Raspberry ice cream
  • Strawberry ice cream
  • Vanilla ice cream (with and without eggs)
  • and more to come....

Ice cream sauces covered in our course

  • Hot fudge sauce
  • Caramel sauce
  • Butterscotch sauce

Procedure for making ice cream

 

Ice cream consists of a few simple ingredients. Before you start making ice cream, you must fully understand the effect of each ingredient on the final product. Once you have that down, you can then begin to experiment with your recipe, in order to derive your own perfect recipe. Our video training lesson on how to make ice creams focuses on the effects of each ingredient followed by a recipe for you to try and enjoy.

We have simultaneously made vanilla ice cream , chocolate ice cream , strawberry ice cream using fresh strawberries, pineapple ice cream using canned fruit, and raspberry using raspberry puree so that we can distinguish what ingredient mostly affects the outcome of the ice cream.

All ice creams are 5-star recipes, although each ice cream has slight variations on the ingredients used.

From all ice creams tested, we were able to derive the correct formula for a perfect ice cream every time. Follow the link at the bottom of the article if you wish to find out the results of our findings.

What you will learn from our frozen desserts section of the course

In the frozen desserts section of the course, you will be introduced to the following terminologies;

  • Churning
  • Molding
  • ice cream categories
  • Sorbets
  • Sherbets
  • Density
  • Bombes
  • Partaits
  • Lecithin
  • Overrun
  • Texture
  • Stabilizers
  • Emulsifiers
  • Atomized glucose
  • Invert sugar

Topics covered in this part of the course are;

  • Hygiene
  • Molding ice creams to make ice cream cakes
  • Temperature of ice cream before serving
  •  Molding and unmolding ice cream cakes
  • Ice cream cake finishing mixtures
  • Making  ice cream without eggs
  • Making ice cream with eggs
  • Making ice cream with fruit purees
  • Marking Sorbets
  • Making Sherbets
  • Ice cream terminologies
  • Churning ice creams
  • Troubleshooting tips

 

More info on mixing methods or techniques used in french pastry

 

About our recipe tables

sample recipe table

Sample recipe table

All the recipes in our course are given by weight and percentages. The advantage of having a recipe in percentages is of extreme importance. You can alter the size of the recipe to any size you wish, and most importantly you can make recipe comparisons to notice the effects of ingredients between recipes.

 What a bad ice cream recipe looks like

If you are wondering what a bad ice cream recipe looks like, simply view the short video clip below;

What is your cost of making 'Ice cream'

If you would like to know what your cost is to making ice cream please follow this link.

 

Please follow this link in order to view our recipes and step-by-step video instructions on how to make perfect frozen desserts

 

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