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Ice Cream Park

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 cow's milk and cream (dairy products) with combinations of sweeteners like sugar, honey and other flavorings.

What is the history of Ice Cream?
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What is the difference between Ice Cream and Gelato?
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How is ice cream made?

Dairy workers mix together cream, milk, sugar, and stabilizer, then add flavouring to the mixture before it's frozen. Other goodies like fudge, nuts, fruits, and chocolate chips are added to create your favorite flavours. 'Overrun' refers to the amount of air incorporated into the ice cream. More air makes for a lighter ice cream; less air makes it richer and creamier. Premium ice creams have very little air -- they're a bit harder to scoop, but definitely worth the wait! The packaged ice creams go into a freezer for 2 1/2 hours at 30°C or 22°F below zero to set. Then they're stored in the freezer warehouse until delivery.

Why does ice cream sometimes have ice crystals in it?

To begin with, your home freezer is not as cold as a commercial freezer. When you open and close the freezer door, the ice cream thaws slightly, and the warm air that comes in condenses and forms ice crystals.
A sub zero freezer would better conserve your icecream and limit if not eliminate the formaion of ice crystals.

What's the difference between ice cream and other frozen treats?

To be called ice cream, a frozen dessert must contain a minimum of 10% milk fat: economy brands might have 11 or 12%mf, and super premium ice cream might have up to 16%mf. Less than 10%mf makes it ice milk or light ice cream. Sherbet is a 2% milk fat product, with a lighter texture and refreshing fruit flavours. And gelato is similar to sherbet, but without any fat. Frozen yogurt has a similar texture to ice cream, but has lower fat and an active bacterial culture.