Ice Cream Nutritional Information & Types | How Is Ice Cream Made?

Here are the best information about Types of ice cream public topics compiled and compiled by our team

How is ice cream made?

Commercial ice cream is made with six steps:

  1. Milk, cream, milk solids, sugars, modifying agents and flavourings are blended together in stainless steel vats.
  2. The mix is homogenised to create a consistent texture.
  3. The mix is pasteurised by heating at 82-85°C for 15 seconds then cooled to destroy bacteria.
  4. The mix is left alone for 2-24 hours so fat globules solidify and viscosity increases. Flavours or colourings are added.
  5. The mix is frozen (at about -7°C) and beaten (or ‘agitated’). This adds air to the mix.
  6. The ice cream is moulded, packaged and frozen at around -25°C to allow it to harden.

Making ice cream at home follows a similar process. You can use an ice cream machine to “stir freeze” the mix, which whips in air while the mix freezes.

“Stir freezing” is the method of stirring the mixture by hand a number of times during the freezing period to achieve a smooth texture. Partially frozen mixtures can be stirred in an electric mixer or food processor, though it needs to be processed quickly and returned to the freezer in between.

Ice cream nutritional information

Type per 100g Proteing (g) Fat (g) Carbohydrate (g) Energy (kJ) Calcium (mg) Standard Vanilla 2.1 5.9 11.5 447 52 Reduced-Fat Vanilla 1.9 1.5 16.0 351 51 Gelato 2.2 2.6 26.9 570 36

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You may also be able to find the frosty waffle cone, which also comes in vanilla or chocolate flavors. This is made with a slightly creamier consistency so that