ICE No milk solids, tart flavor. Complex food systems. Foams with air cells dispersed in a continuous liquid phase that contains ice crystals, emulsified fat globules, proteins, sugars, salts, and stabilizers. Although commercial and homemade ice creams differ considerably in quality characteristics, the basic principles involved in their preparation are similar. For that reason, we will prepare homemade frozen desserts so that we may understand better how commercial products are prepared.
Pure liquids have characteristic freezing points.
The ice cream mix is a solution and therefore has a lower freezing point. The ice melting temperature can be lowered by adding salt which lowers its melting point considerably. Most ice brine solutions are at -10 to 0 degrees. Since ice brine is colder than needed to freeze the ice cream mix, ice crystals form inside the bucket. The dasher in the ice cream maker keeps the newly formed ice off of the sides of the canister or inner metal container which conducts heat out of the mixture and distributes the mixture so that the warmer part is exposed to the colder ice brine.