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Welcome to IceCreamPark.com, this is a wonderful online resource that tells you everything about the world of Ice Creams. This is a must site for those who are interested in Ice Creams. It is interesting to know that Ice-cream was originally called as Iced Cream which a frozen dessert made out of cows milk and cream (dairy products) with combinations of sweeteners like sugar, honey and other flavorings. Look at our Nutrition Value section which tells you about the nutrition value of ice creams. Today Ice Creams have also been developed for those with special dietary needs such as lactose intolerants and for people who following religious restrictions such as Jews and for vegans.

Wednesday, January 14, 2009

Ready to Prepare Homemade Ice Cream

The main constituents of ice cream are fat, milk solids-not-fat (skim-milk powder), sugar, gelatin (or other suitable stabilizer), egg and flavouring.

A variety of milk products can be used: cream, whole milk, condensed milk and instant skim-milk powder. The recipes stated below proved satisfactory using whipping cream (32-35% fat), table cream (18% fat) and whole milk. 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.

Liquid coffee whitener (usually purchased frozen) is a cream substitute in one of the recipes. It will yield a slightly different flavour which is still very acceptable. The texture of the ice cream is very creamy. Liquid coffee whitener offers the convenience of being stored frozen in your freezer and is readily available if a quick decision is made to make ice cream.

Sugar is a common ingredient to use as a sweetener. It increases the palatability and improves the body and texture.

The next ingredient, gelatin (or similar substance) assists in absorbing some of the free water in the ice cream mix and helps prevent the formation of large crystals in the ice cream.

It also gives substance or a less watery taste when the ice cream is consumed. The eggs are added to make the fat and water more miscible and also to improve the whipping ability which gives the ice cream greater resistance to melting.

Although vanilla is the flavour added to all of the mixes listed below, you may add flavours to suit you taste.

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