How to make cream ice cream

Cream ice cream in the ice cream parlor is one of the basics, but not everyone makes it exquisite

A good cream ice cream has been, since the beginning of the artisan ice cream shop, one of the star ice creams of an establishment. That is why we are going to teach you how to make ice cream with cream .

It is true that today it has been supplanted by many ice creams, where cream is the dark protagonist, mixed with many actors (sometimes of dubious provenance), referring above all to marbled, loaded with colors and aromas.

However, being able to savor a good cream ice cream is like entering an Italian restaurant and being able to eat an exquisite “Pomodoro and Basilico” pasta (tomato and basil), that is, the typical base of transalpine cuisine; If it is true that the Chef who knows how to make excellent pomodoro and basilic pasta knows how to make any dish, it is also true that a qualified ice cream maker will have the ability to create a good cream ice cream .

We are going to analyze the subject in more detail, trying to understand what happens in the patio and, above all, what to do about it, when I want to develop an ice cream.

Take note and learn how to make ice cream

As in any ice cream, the good professional must create two basic hypotheses :

1. What does the product that I am going to develop have to taste like?
2. What is the personality (texture, creaminess, spreadability) that I want to give to my product?

Regarding the taste, it is clear that a cream ice cream will have to taste like cream. It seems obvious, but most of the time it is not so clear for the ice cream man or for the customer. If we look at the composition of the cow's cream, the main ingredient in this recipe, what we most notice in it is the high percentage of fat, which varies between 35% and 40%.

That said, we should think that ice cream has to taste like fat, assuming that we and our customers know what fat tastes like. We could also transfer this to the personality of the ice cream, deducing that a cream ice cream will have to promote the sensation of fat in the brain of the person who consumes it, without either generating unpleasant sensations or, worse still, structural defects in the ice cream and problems when serving it.

This being the case, we would have to indulge the fat in our balance sheet, and the ice cream would already be made, sic et simpliciter. Unfortunately I have to tell you that artisanal ice cream made by a professional is not that simple... I would have liked to learn, make and teach how to make ice cream in such a superficial way as I see on many social networks, today very fashionable in our way of communicate.

But I also don't want you to overheat your heads and think that making ice cream is a thing for great scientists!

Now, in addition to the sensation of fat that we want to give, we will also have to think about the sweetening power, which greatly influences the perception of flavor and the quality of sugars that we will use to fix our recipe, since cream is a derivation of milk, which contains only one type of sugar, lactose, made up of a molecule of glucose (dextrose) and one of galactose.
And also in the market I meet a lot of representatives of products who offer me the magic powder that comes from Italy and that will give my ice cream a unique flavor, a fact that I would not care since they are going to sell it to them later to another thousand ice cream parlors.
Lots of trouble, right?

Well let's make it easy...

1. In those market situations where I want to boost the sensation of fat, I will raise the total fat content of my recipe to more than 10% , raising the cream content and adding another type of animal or vegetable saturated fat, I will significantly lower the sweetening power , up to 13-15%, and I'll add a pinch of salt.

2) In those market situations where the sensation of fat does not have to be very high and the sensation of sweetness and milk has to be more present, I will increase the sweetening power to 18-22% , especially through galactose, which is the molecule that confers dairy identity to the product, a fact that I will achieve through powdered milk and/or condensed milk.

Two completely different ice creams, for different markets, that a good business ice cream maker will know how to identify.

Good ice cream everyone!

So now you know what keys you should follow when making ice cream in a highly professional way. If you want to know more, do not hesitate to contact us .