Ice cream Flashcards
Why do we churn ice cream?
To break down ice crystals and aerate
Basic method of making custard base ice creams
Make a crème anglaise.
Cool down and freeze asap.
Whizz in magimix until just broken down and not turned to liquid.
What are the four methods of making ice cream?
Custard, meringue, mousse and yoghurt (all in one)
Reasons ice cream isn’t freezing properly
Too much acid or alcohol
Reasons a sorbet isn’t freezing properly
Too much sugar or alcohol
Which type of ice cream requires churning
Custard base to break down ice crystals and aerate
Why to we churn ice cream?
To cool down mixture quickly, break down ice crystals and aerate
Which ice cream method involves sugar syrup?
Mousse base
What temperature do we classically take a syrup to for sorbets?
108C
Why would an ice cream have a crumbly texture?
Too much fat
What would give ice cream a granular/grainy texture?
Too much lactose
