Example Of How Ice Cream Is Made Research Paper
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Making ice cream requires a few basic steps. Starting with simplest, vanilla flavored ice cream can be tried. For it one will need four eggs, using only the yolk. A hundred grams of caster sugar is needed, with one cup of whole milk, two cups of heavy cream-full fat, one vanilla pod to extract or simple use vanilla extract and a little bit of salt to taste. The utensils required include a large heavy bowl, a whisk, a wooden spoon, measuring cups, a strainer, and an ice cream maker. (Falkowitz, n.pag).
The first step is separating the yolks from the egg whites. Then adding the sugar to the yolks, whisk them until the mixture gets pale as well as thickened. The cream and milk are then added to a medium sized saucepan. The vanilla extract or the seeds from the vanilla bean can be added to this mixture. Over medium heat, the cream and milk are heated just below boiling. When ready, this mixture is added to the yolks and sugar, and it is whisked along as the cream and milk are poured in. now this custard is supposed to go into a clean pan after sieving. (BBC Food Recipes, n.pag). The heat is supposed to be very low and with a wooden spoon it needs to be stirred continuously making sure it doesn’t stick to the sides of the container. This mixture will start to thicken. One would know when it is ready when one can draw a fine line from it through the back of the spoon. To achieve this, ten minutes of time can be taken.
This mixture can then be poured strained through to get rid of any lumps in it. Afterward, it is supposed to get cooled for a while before it is churned in the ice cream maker. This makes it thicker and gives a better texture. Then it goes into the freezer for perhaps six hours or leave it overnight for a better-set ice cream. (Wiki How, n.pag).
BBC. Food Recipes. How to make ice cream. Web. 2015. N.pag. 31 Mar, 2015.
Falkowitz, Max. The Easiest Way to make Vanilla ice cream at home. Web. 31 May, 2013.
N.pag. 31 Mar, 2015.
Wiki How. How to make ice cream. Web. 2015. N.pag. 31 Mar, 2015.