How to Make Ice Cream Easier to Scoop
May 17, 2016Enjoying a few scoops of ice cream is a great way to relax and cool off on a hot summer day. If you have ever taken a container of ice cream out of the freezer and tried to scoop it right away, you have probably struggled and possibly bent your spoon or hurt your wrist. Scooping rock hard ice cream is a chore that can be made much easier by following these steps. Cut the Ice Cream First, you will need the right tools. Start out with a sharp knife. It is important to use a sharp knife because a dull one will require you to dig to cut the ice cream. This can make you slip and possibly cut yourself. A sharp knife will cut cleanly through the ice cream, keeping your hands safe. Wet the knife with hot water. You can run it under hot tap water or…
Read MoreWhat Makes Premium Ice Cream Different?
May 11, 2016Ice cream that is sold in grocery stores falls into several categories. Premium and super-premium ice cream is more expensive, but many people enjoy the rich and creamy taste it offers. The process used to make this ice cream is different than the process used to make lesser quality ice cream. Ice cream is made using varying amounts of overrun, which is the amount of air pushed into the ice cream while it is being churned. If ice cream has a 50 percent overrun, that means that it is made with one part air for every two parts cream. Some ice cream manufacturers use a quart of ice cream base and make it into a quart and a half of ice cream, while others add more air to produce a gallon of ice cream. The amount of overrun used is important because ice cream made with a lower overrun is…
Read MoreShops in Japan Serve Ice Cream Topped with Gold
May 4, 2016Most ice cream shops top their frozen desserts with chocolate sauce, whipped cream, nuts, sprinkles, and cherries. Ice cream parlors in Japan are doing something over the top in honor of holidays. They are coating their ice cream sundaes and cones with edible gold. Golden Week is a series of holidays celebrated in Japan, but they actually have nothing to do with the precious metal. The special days include Greenery Day, a celebration of nature, and Children’s Day. Two restaurants in Japan are topping their ice cream with gold in honor of Golden Week. A local brand of rich vanilla ice cream is being coated in gold leaf. The dessert is only available to customers during Golden Week. The restaurants are both located in the Hokuriku region that is located near the Sea of Japan. The region is the historic home of Japan’s most talented goldsmiths. Gold flecks and dust…
Read MoreHomemade Vanilla Bean Ice Cream Recipe
April 27, 2016Even though it is not as popular as it once was, vanilla ice cream is still a favorite for many Americans. The typical American eats about 13 pounds of vanilla ice cream per year. If you would rather not have to go to the store or an ice cream shop, you can make your own vanilla ice cream at home. If you want to make it even tastier, you can add fruit, nuts, chocolate chips, and other add-ins. Ingredients: 4 egg yolks 1 ¼ cups white sugar ½ teaspoon salt 4 cups milk (whole, 2%, or skim) 2 cups heavy cream 3 vanilla beans, split and scraped Directions: Whisk together the egg yolks, sugar, and salt in a medium bowl and then set aside. Combine the milk, cream, and vanilla in a large saucepan and cook over medium-high heat until the mixture begins to bubble around the edges. Remove the…
Read MoreHow to Make Waffle Cones
April 19, 2016There is nothing like enjoying an ice cream cone on a warm, sunny day. You can go the easy route and buy cones and ice cream at a grocery store or ice cream shop, or you can make your own waffle cones at home and top them with a frozen treat. Making your own waffle cones is not nearly as hard as you might think. You will only need a handful of ingredients you probably already have in your kitchen and, of course, a waffle maker and ice cream. Ingredients: 3 cups heavy cream 1 ½ teaspoons vanilla extract 1 ½ cups all-purpose flour 1 ½ cups powdered sugar 1 tablespoon cornstarch ¼ teaspoon ground cinnamon Pinch of ground nutmeg Directions: Whisk together the cream and vanilla extract in a bowl until the mixture is the consistency of mousse. It will not form peaks. In a separate bowl, sift together…
Read MoreThe Science of Making Ice Cream
April 13, 2016Making homemade ice cream can be fun, but you can get better results if you understand the science behind it. Some steps should not be skipped, and some substitutions can cause you to wind up with ice cream that is not as good as you might have hoped for. Here is a brief explanation of some of the scientific principles of ice cream making. The type of dairy product you use in your ice cream will have a major impact on the final product. Grocery stores sell skim and whole milk, half and half, and cream. The difference is the amount of fat. Whole milk has 3.25 percent fat, and skim milk has almost none. Half and half is a combination of milk and cream, and heavy whipping cream has the most fat. Buttermilk is a low-fat type of milk that has a bacterial culture added. You can use buttermilk…
Read MoreCommon Mistakes to Avoid When Making Homemade Ice Cream
April 6, 2016With spring here and summer right around the corner, you might be looking forward to pulling out your ice cream machine and whipping up some delicious frozen treats with your kids. Homemade ice cream can taste great, but some common mistakes can cause you to wind up with a mess that is far from delicious. Here are some things you should avoid doing when making homemade ice cream. One mistake many people make is using an ice cream machine that is not cold enough. The ice cream maker should be in the freezer long enough that it is frozen solid. A machine that is not cold enough will give you soupy ice cream. It should also be completely dry, or else it will not churn. Start out with a custard base made by cooking milk, cream, and sugar on the stove and then adding egg yolks. Some people cook the…
Read MoreHow to Store Homemade Ice Cream in the Freezer
March 30, 2016Summer will be here before you know it, and that means that many people will be enjoying the sweet taste of cold, refreshing ice cream. If you would like to make a big batch of homemade ice cream with your family, you want to make sure it lasts long enough to enjoy all of it. Here are some tips to help you choose the right container and storage method to keep your homemade ice cream fresh and creamy as long as possible. The first thing you should do is to check the temperature of your freezer. Ice cream maintains its flavor and consistency best when it is stored at a temperature of 0 degrees Fahrenheit or below. Store your homemade ice cream in an airtight, freezer-safe container. Tupperware containers work well and are sturdy and easy to stack and organize. You want a container with a high surface-area-to-volume ratio to…
Read More3 Possible Origins of the Ice Cream Sundae
March 24, 2016Historians have long debated the origin of the ice cream sundae. Stories have been passed down for generations about several people who supposedly invented the dessert and their reasons for doing so. The issue has been a source of contention between the cities and among ice cream enthusiasts. Ed Berners of Two Rivers, Wisconsin claimed that he invented the ice cream sundae in 1881. A customer, George Hallauer, reportedly asked for a serving of ice cream topped with syrup that was typically used for sodas. Berners added the dish to his soda fountain’s menu. George Giffy, the owner of another soda fountain in nearby Manitowoc, Wisconsin, felt that he had to serve the same treat in order to compete with Berners. He believed that Berners’ price, a nickel, was too low and decided to serve ice cream and syrup only on Sundays. After he began making a profit from the…
Read MoreHow Are Ice Cream and Sherbet Different?
March 14, 2016Ice cream and sherbet are both delicious desserts that are popular around the world, but many people do not know what the difference is between the two. They vary in terms of the amount of dairy products they contain and must meet standards set by the federal government. Ice cream and sherbet are made with a similar process, but the only difference is in the ingredients. The main ingredients in ice cream are milk, cream, sugar, and any of an endless variety of flavorings. Some recipes also include eggs, fruit, and colorings. Ice cream is defined by the U.S. federal government as a frozen dessert with at least 10 percent milkfat. It also has no more than 100 percent overrun, which means that it is churned in air during the freezing process but contains no more than 50 percent air. Ice cream can fall into one of several categories, depending…
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