Ice Cream :)

ICE CREAM ☺☺

Ice cream (derived from earlier iced cream or cream ice[1]) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.[2] Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead.[3] In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as the Baked Alaska.

Ingredients and standard quality definitions



In the U.S., ice cream may have the following composition:[32]
  • greater than 10% milkfat and usually between 10% and as high as 16% fat in some premium ice creams
  • 9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
  • 12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
  • 0.2 to 0.5% stabilisers and emulsifiers
  • 55% to 64% water, which comes from the milk or other ingredients.
These compositions are percentage by weight. Since ice cream can contain as much as half air by volume, these numbers may be reduced by as much as half if cited by volume. In terms of dietary considerations, the percentages by weight are more relevant. Even the low-fat products have high caloric content: Ben and Jerry's No-Fat Vanilla Fudge contains 150 calories (630 kJ) per half-cup due to its high sugar content.[33]

Physical properties

Ice cream is considered as a colloidal system. It is composed by ice cream crystals and aggregates, air that does not mixes with the ice cream by forming small bubbles in the bulk and partially coalesced fat globules. This dispersed phase made from all the small particles is surrounded by an unfrozen continuous phase composed by sugars, proteins, salts, polysaccharides and water. Their interactions determine the properties of ice cream, whether soft and whippy or hard.[34]



  • Ice-Cream-Maker-Free Chocolate Ice Cream
INGREDIENTS


  1. 13.5-ounce chocolate bar
  2. 1can sweetened condensed milk
  3. 2cups heavy cream

DIRECTIONS

Break the chocolate bar into chunks and place in a microwave-safe glass bowl. Microwave the chocolate, stopping and stirring every 30 seconds, until melted and smooth. Stir condensed milk into the chocolate. Set aside.
  1. Place the heavy cream in a large bowl and use an electric hand mixer to whip it until stiff peaks form. Fold the whipped cream into the chocolate mixture until completely incorporated. Scrape mixture into an airtight container and cover. Freeze for at least 2 hours before serving.


  • HOMEMADE ICE CREAM (NO MACHINE) WITH ONLY 2 INGREDIENTS


Author: 
Recipe type: homemade ice cream, 2 ingredient ice cream, no machine machine ice cream
Serves: 3 pints
Ingredients
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold
  2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  4. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  5. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! experiment and enjoy creating something that is all you.
  6. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
  7. How to flavor your ice cream base:
  8. * Strawberry cheesecake Ice Cream: Mix 1 cup cheesecake into 2 cups ice-cream base and add strawberry puree
  9. * Honeycomb Ice Cream: Mix ½ cup crushed Honeycomb into 2 cups ice-cream base link for honeycomb recipe (http://www.nigella.com/recipes/view/h...) don't add too much as it will make your ice-cream soft, but very yummy.
  10. * Cookies and Cream Ice cream: Mix ⅔ cup crushed Oreo Cookies into 2 cups ice-cream base
  11. * Mango Ice cream: Swirl ¼ cup mango puree into 2 cups ice-cream base
  12. * Rainbow Cake Ice Cream: Mix 1 cup frosted Rainbow cake into 2 cups ice-cream base
  13. * Birthday Cake Ice Cream: Mix 1 cup frosted Funfetti cake (or cupcake) into 2 cups ice-cream base





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