The following information comes from a publication developed by the late Professor A. M. Pearson of the University of Guelph, targeted to the manufacture of ice cream in the home with an old-fashioned hand or electric crank bucket, cooled by ice and salt. Please return to the ice cream page for further details related to commercial ice cream production. Homemade Ice Cream has not lost any of its good, old-fashioned appeal. Everyone can make a homemade ice cream to suit their need with convenience afforded by packages of ingredients from the supermarket. It is a favourite for desserts or snacks incorporating an array of many flavour variations.
Ice cream contains many nutrients.
With the recipes provided, all should be able to enjoy some type of this tempting food. The fat gives the product richness, smoothness and flavour. Skim-milk powder is used to increase the solids content of the ice cream and give it more body. It is also an important source of protein which will improve the ice cream nutritionally. Use good quality, fresh powder to avoid imparting a stale flavour to the ice cream.