All ice creams contain sugar. Some recipes call for honey, corn syrup, sweetened condensed milk, brown sugar, or other sweeteners. We use white granulated sugar in most of our recipes. Honey can add a nice taste to some recipes. A small amount of corn syrup can help lower freezing temperature without making the ice cream […]
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Many commercial ice creams include a number of additives to act as stabilizers to keep water from migrating and ice crystals from growing, thickeners to adjust the texture and make the ice cream more scoopable, additives to keep air bubbles from collapsing and to adjust how hard the ice cream is at various temperatures, additives
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Ice Cream Base Mixes: An ice cream base mix is a pre-mixed combination of milk, cream, sugar, and other ingredients that is common to all ice cream recipes. Commercial ice cream manufacturers each have their own ice cream base mix that they use to make all of their flavors of ice cream. They pour in
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Some ice cream recipes call for alcohol to lower the freezing temperature and to add flavor. We have chosen not to because we don’t drink alcohol, don’t like the taste of alcohol and we can adjust the freezing temperature by adjusting the amount of sugar. If you do add alcohol, be careful not to add
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Some people have egg allergies. You can replace the whole pasteurized eggs in our Ice Cream Base Mix #1 with liquid lecithin, which is derived from soy beans. We did that for a few years, but liquid lecithin is very sticky (like honey or tar) and can be difficult to mix in well. There is
Some people are allergic to nuts, milk, cream, eggs, wheat, soy, extracts, food color, smells, additives in flavorings, and preservatives. They can be adversely affected even by very small amounts, including cross contamination by any of these in other ingredients or on equipment, even in minute quantities. For people with food allergies, this ice cream
Ice cream is a frozen foam made of milk fat, air, sugar, and flavoring. Normally when liquids freeze, they become solid, hard, and unappetizing like an ice cube. To prevent that from happening, we want to keep the ice cream as a frozen foam, not a frozen liquid. We do that by adding air (by
