Ice: the size of the ice crystals largely determines how fine or grainy the ice cream eventually turns out.What makes a truly memorable bowl of ice cream is a successful emulsion of these basic components: On a molecular level, ice cream is made up of three basic components: ice crystals (solid), concentrated sweetened cream (liquid), and air (gas). What affects the final product are the ingredients that go into the ice cream as well as the process of turning the liquid base into a solid state. The Science of Ice Creamĭespite its seeming simplicity, ice cream is a prime example of some fairly complex chemistry. So, is it possible to make Vitamix ice cream comparable to the churned version? Yes, it is! All you need to know is how different ingredients and techniques affect texture and consistency. Making ice cream in an ice cream maker is quite a different story - the ingredients are already blended, the ice cream base is chilled (not frozen), and the churning happens in a controlled environment - a completely frozen freezer bowl. The ingredients are typically frozen, there is very little (if any) liquid added, the friction of the blades produces heat, and the whole mixture is exposed to warm/hot outside temperatures (unless you're making ice cream outside in the winter). One of the trickiest things to make in the Vitamix blender is ice cream.
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