Professional ice cream: how is it made?

The authentic professional ice cream has its origins in Italy where artisan ice cream began to be made as an art and honor to the tasting of a good ice cream dessert. However, we must emphasize that the first ice cream parlor was opened in 1686, in Paris by the Silician Francesco Procopio dei Coltelli.

This type of ice cream is characterized by its high quality, its natural products and its aroma, texture and authentic flavor. In this way, artisan ice creams have become an excellent business due to their advantages and quality compared to industrial ones.

Characteristics of professional ice cream

For an ice cream to be considered of high quality and to be called professional, it must meet certain characteristics in terms of flavor, texture, preparation, raw material and even authenticity.

• Made with fresh products
• creamier consistency
• Greater variety in terms of non-traditional flavors, Gourmet, natural and vegan ice creams.
• They tend to have lower fat content.
• Free of preservatives, dyes and essences.
• They have less air.
• The recommended temperature is usually -11/12C but this may vary depending on the type of ice cream.

When we start learning about ice cream, we don't usually see the differences between a professional and an industrial one so easily. But over time we adapt and we see them easily. So if you plan to start your path as a professional ice cream maker, we recommend you constantly train and experiment. Remember that practice makes perfect.

Professional ice cream preparation

The preparation of the ice cream varies according to the type of ice cream that is going to be prepared, for this there are different types of solutions. But first, what is ice cream?

Ice cream is a solution, a more or less homogeneous mixture, of one or more substances dissolved in another substance, usually present in greater quantity. The substance in greater proportion is called "Solvent", while the rest of the substances are called "Solute". In the case of ice cream, the solvent is represented by the water present in the different ingredients that make up an ice cream. Likewise, the solute is made up of the different solid elements that are housed in the same ingredients, such as sugars, salts and proteins.

The more solutions are known, the more ice creams can be created. Always taking into account the composition of these solutions and their mathematical and gastronomic validity. Based on this we can have an ice cream made up of 60% water and 40% solids, like one made up of 25% solids and 75% water.

However, as we mentioned before, this varies depending on the type of ice cream that you want to create and currently in the world of ice cream we have more than 10 families.

ice cream families

• White Creams
• Yogurt Creams
• Egg Yolk Creams
• Fruit Straws
• Fruit Creams
• chocolate creams
• Nut creams
• Creams of spices, flowers and aromatic herbs.
• Spices, flowers and herbs sorbets.
• salty creams
• salty sorbets
• Alcohol Creams
• alcohol sorbet

Professional ice cream production process

By being clear about exactly what type of ice cream is going to be prepared, high-quality ingredients are obtained and the formulation of how much of each solute and water is needed to prepare it begins. Having all this ready, everything is mixed and passed through the corresponding machinery (Pastobutter, although there are more methods).

When the ice cream is 100% complete and at the perfect temperature, it is transferred to a showcase where it will be preserved and served for a maximum period of two days.

If you want to learn how to make professional Mango ice cream, we invite you to our YouTube channel , there we have some good recipes.

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