Many people enjoy eating ice-cream. They eat it in cones or dishes.
There are numerous types of “edible ice”, essentially mixtures of water, sugar, flavor substances, and other components, which are partly frozen and beaten to form rigid foam. In most types, milk or cream, is an important ingredient.
It is the globules of milk fat present in milk and cream that give ice cream its rich, creamy and smooth texture.
The greater the percentage of milk fats the creamier the end product will be.
Milk fat ranges from twenty percent or more in gourmet ice cream down to two percent in ice milk.
Other major ingredients present including milk protein, sugar and water.
Minor ingredients, present in small quantities less than about 1% by weight, such as emulsifies, stabilizers, colors and flavors.
While for components such as chocolate, biscuits, wafers, fruit pieces and nuts are combined with ice cream to make products.
Ice cream can be distinguished, soft serve, ordinary, and hardened ice cream. Soft ice cream is eaten while fresh. It is made on the spot, its temperature is usually –3 to -5 degree C, and hence it still contains a fairly large amount of nonfrozen water; generally its fat content and overrun are rather low.
Hardened ice cream usually packed in small portions and sometimes supplied with an external chocolate coating, is much lower in temperature (e.g., -25 degree C), it hardly contains unfrozen water, and it is thus very hard; it has a long shelf life (several month).
Ordinary ice cream has a lower temperature than soft ice cream (- 10 to -15 degree C), but is not so cold as to be entirely solid; it is stored (a few weeks at most) in cans, from which portions can be ladled out.
Ice cream is an extremely complex, intricate and delicate substance. In fact, it has been called ‘just about the most complex colloid of all’. The science of ice cream consists of understanding it ingredients, processing, microstructure and texture, and crucially, the links between them.
Vanilla flavor is nearly everyone’s favorite flavor. Vanilla ice cream can be dense and rich, light and smooth or anything in between; it all depends on the ingredients and how they’re put together.
Ice cream is an excellent source of food energy. The energy value and nutrients of ice cream depend upon the food value of the ingredients from which it is made. The milk products that go into the mix contain the constituents of milk, but in different amounts.
Ice Cream
