Some premium ice creams have as much as 18 % fat, while some less expensive products have closer to 10 %. To be considered ice cream, the mixture should contain more than 10 % butterfat. reduce melting so scoops hold their shape longer as the ice cream warms up because while ice will melt to water as your ice cream thaws, the butterfat won't liquify because essentially, you've frozen whipped cream through the churning process.incorporate air, giving ice cream a lighter, less dense texture, making it easier to scoop, just like when you whip cream, the fat helps you form stable bubbles of air, when you churn ice cream, the fat allows you to form stable air bubbles that lighten the mixture so that it is pliable and scoopable when frozen. Using cream to make ice cream is really important because cream contributes fat and that fat helps you: Learn what each ice cream ingredient does: Cream
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