How Ice Cream Is Made
Published on Nov 22, 2015
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PRESENTATION OUTLINE
Ice cream's main ingredients. Come from dairy (cow) milk. It contains the non-fat, protein part of the milk to add nutritional value.
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Sweeteners (from cane or beet sugar to corn sweeteners or honey), stabilizers (plant derivatives), emulsifiers (lecithin and mono- and diglycerides) are used to create the smooth, whipped texture of ice cream.
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The ingredients are then blended in a mixing tank and pumped into a pasteurizer, where it is heated and held at a certain temperature. From here, it is then shot through a homogenizer, where pressure breaks the milkfat down into smaller particles, to allow the mixture to stay smooth and creamy. It is then quick-cooled and frozen by using the continuous freezer method.
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While the ice cream is freezing, the mix is aerated by revolving blades. The small air cells that are incorporated by this whipping action prevent ice cream from becoming a solid clump. Next, bulky flavorings (fruits, nuts and chocolate chips) are added as the mix leaves the freezer.
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Finally, the ice cream is packaged and is moved quickly to a hardening room, where sub-zero temperatures freeze the product to its final state for storage and distribution.
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