ice cream(英文版).ppt

What is Ice Cream?  Ice cream is a colloid which is a type of emulsion. An emulsion is a mixture of things that just wont mix. I know that doesnt sound like it makes much sense so let me explain. Ice cream is a mixture of several ingredients. Two of these ingredients dont want to cooperate on a molecular level. Can you guess what ingredients Im talking about? Yep, you guessed it, water and fat. The fat in the cream doesnt want to mix with water. The fat and air bubbles in ice cream are suspended in a matrix of tiny ice crystals. Emulsifiers such as xanthenes gum and guar gum are used by commercial brands of ice cream to help bind the fats with the water, sugar, air bubbles and ice. Egg yolks are the traditional ice cream emulsifier which is what I use in my chocolate ice cream recipe below. Egg yolks do something that other emulsifiers dont do - they add richness and flavor. Making Ice Cream Without A Machine1. Prepare your ice cream mixture, then chill it over an ice bath.2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it. 3. After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer. 4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer. But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort. 5. Keep checking periodically and stirring while it freezes by hand or with the electric mixer until the ice cream is frozen. It will likely take 2-3 hours to be ready. You can easily make Stracciatella ice cream with Italian-style chocolate chips:Drizzle pure melted dark or milk chocolate