Ice Cream Series: Part 2
Almost all ice cream ingredients can be divided into following categories:
Milk and Cream
For reasons that will be apparent later in the series, I suggest milk and cream that are pasteurized at lower temperatures. This means not Ultra-Pasteuraized, and not UHT shelf milk—which can be fine products, but they have disadvantages in ice cream. You can identify a low-temperature pasteurized product by its short shelf life: the sell-by date will be closest to the production date. The label may even brag about it.
Do stick with homogenized milk and cream, unless you happen to have a homogenizer.
A couple of broad points to consider:
1. Our top concern with milk and cream are the water and the fat.
This lower-fat version allows for more vibrant flavors and a cleaner finish. It’s popular with pastry chefs who make fruit flavors, or who use ice cream as part of plated desserts for after a heavy meal.
1 part cream, 4 parts milk: 7-8% milk fat
This much lower fat version, in the style of northern Italian gelato, can’t legally be called ice cream, but offers the most vibrant flavors and cleanest finish. It usually depends on low overrun (very little air whipped into it) for a sense of creaminess and richness.
|Invert Syrup. You want it.|
Sweeteners and Other Solids
|The locust or carob bean. King of ice cream stabilizers.|
Stabilizers and Emulsifiers
|The best vanilla pods cost more per gram than every ingredient besides saffron|