Ice cream is a frozen dessert that is made from cream, milk, and sweetener. The mixture is frozen using a machine which is called an ice cream churn. It has been a popular treat in many places for hundreds of years, but became really prominent because of the global use of refrigeration.

There are different types of ice creams; the most common ones being gelato, frozen custard, and sorbet. There are also non-dairy variations of ice cream.

What Is Ice Cream Composed Of

Typically, ice cream has 10-12 percent milk fat. The higher percentage of milk fat will dictate the smoothness of the ice cream as it contains less water, meaning fewer ice crystals. For low-fat ice cream, they contain less than 10 percent fat milk.

Ice cream also contains gluten that acts as a stabilizer to keep the consistency of the cream. Sweeteners like sugar or sugar substitutes are added but for people who don’t have a sweet tooth. This is why there are ice cream variations with no sugar added and only use natural sweeteners such as fruits.

There are thousands of ice cream flavors to choose from: sweet to savory choices and tropical fruits to unconventional flavors such as chili or basil ice cream. Depending on the trend or availability of ingredients, different ice cream flavors were created.

How Is Ice Cream Made

There are different techniques in making ice cream. There’s the traditional method, the modern method, and the no-churn method.

Traditional Method: The traditional method of making ice cream involves making a custard with heavy cream and milk and then freezing it. The machines used for churning ice cream are called “sorbetières” or “ice cream freezers.”

The secret here is to incorporate air to create a soft texture and to minimize the ice crystals as much as possible. This involves constant churning mechanically or by hand to make sure that there will be no large crystals forming inside the mixture. Through churning, air is incorporated inside, softening the texture and bringing it into a foam-like texture.

Modern Method: The modern method uses less fat and sugar in the mixture and churns it at higher speeds. The result is smooth and creamy ice cream.

No-Churn Method: Using the cold from the freezer and whipping it up in a mixer, you can make no-churn ice cream. No-churn ice cream has a lower fat content and a sweeter taste as sugar syrup is added while making it. 

This method makes use of salt-filled ice which is packed around the inner chamber of the ice cream. The salt doesn't touch the ice cream itself, so it will not affect its taste. 

Salt decreases the melting point of ice. And when this happens, it will draw the heat out of the ice cream mixture quicker, causing it to freeze faster. This means that only smaller ice crystals will be produced, making a softer ice cream texture.

How to Properly Store Ice Cream

Ice cream is best stored in the freezer because it is kept at a constant low temperature that won’t cause it to melt. This will also allow the ice crystals in ice cream to freeze more slowly, giving you a smooth and creamy texture.

You need to be careful about melting and refreezing your ice cream as this process can ultimately lead to developing large crystals and reducing the smooth texture of your ice cream.

Always make sure that you put your ice cream in your freezer that is below freezing point. Don't put your ice cream near the freezer door as you constantly open and close the freezer, which brings more warm air from the outside.

Now, once you open your ice cream, make sure that when you put it back in the freezer, you put a layer of plastic wrap into the surface before you put the lid on to prevent large crystal formation and other unnecessary rogue flavors.

Conclusion

Ice cream, as we know it today, has gone through many changes in production and technology, but the basic ingredient has always remained the same and that is cream. And just like its simple formula, ice cream has become a treat that is loved by many.

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