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What's in your Ice Cream?

Updated: May 11

When I started making ice cream, I was determined to create the best possible product. Here are a few things I discovered about ice cream. Butterfat is crucial in ice cream, but having a low amount of butterfat, as in gelato, can still result in a fantastic frozen dessert. Here are the standards for different types of ice cream. The minimum butterfat standard for regular ice cream is 10%.

1. Economy ice cream: 10% butterfat 2. Standard ice cream: 10-12% butterfat 3. Premium ice cream: 12-14% butterfat 4. Super premium ice cream: 14-18% butterfat (this is what I have) Anything over 20% butterfat can cause the ice cream to become greasy, leaving a fatty film in your mouth. Butterfat contributes to the texture of the ice cream, adds flavor, improves firmness, and slows melting by stabilizing the air bubbles. Below is a chart that explains what makes ice cream.

Next ice crystals and air Air incorporated in ice cream gives it a softer texture. You might have noticed that ice cream containers can vary in weight. This is because ice creams with more air are lighter in weight and less creamy, while ice creams with less air are denser and creamier. Ice creams with higher air volume might make you eat more because they are made mostly of air. On the other hand, ice creams with lower air volume will make you feel full with less consumption. However, if you have an ice cream binge, these differences won't matter. The regulations require a minimum of 4.5 pounds per gallon of ice cream. The ice cream would have even more air if the government didn't require this. In all ice creams, ice crystals are present, but smaller crystals are better as they are not detectable in your mouth. Micro ice crystals

Packaging and prices Firstly, I would like to clarify that I am not writing this article to defend my prices. However, they will eventually increase due to high costs. Here are some of the common tactics people use: When you bought ice cream in the past 1 pint equals 16 oz 1 quart is 2 pints or 32oz 1/2 gallon is two quarts 64oz Present 2024 1 Pint is sold between 14 and 16 oz, depending on the ice cream brand. But the average cost is 5.00 -11.00 pint in grocery stores right now! Here is a perfect example of dropping from 16 oz to 14oz

It seems that the half-gallon container of ice cream we used to buy now only contains 1.5 quarts instead of the previous 2 quarts. The manufacturers have made the lids of the ice cream containers larger, which gives the impression that the container still holds half a gallon of ice cream.

I wanted to provide you with a list of ingredients used in some of the ice cream products.

Corn syrup has received a negative reputation lately, but it is important to understand that high-fructose corn syrup is the real culprit. This type of syrup is high in sugar, which your body has to work harder to break down. However, corn syrup is used in small amounts to create the texture of ice cream. In fact, it is not very sweet at all. You can taste it and see for yourself. As someone who produces small runs of ice cream, I want to share my knowledge and help people understand what goes into their food. I only produce 8-12 quarts of ice cream per week, so this is not a lucrative business for me. I do it because of my love for food. My Salted Caramel ice cream is made with six ingredients: Organic Whole Milk, Organic Heavy Cream, Organic Sugar, Corn Syrup, Corn Starch, and Salt. The corn syrup helps with the texture, and the 1.5 tablespoons of cornstarch are added to thicken the mixture slightly when heated. Voila!



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