One of Australia’s most popular desserts
About 70% of the ingredients in ice cream come from milk, although mixes often contain natural ingredients like sugar and fruit.
Small quantities of stabilisers, flavours, colourings and emulsifiers may also be added to enhance flavour, texture or appearance.
There are no added preservatives as ice cream is preserved naturally by freezing. As it freezes, the mixture is whipped and blended to give its smoothness.
Ice cream has several natural ingredients
Types of ice cream
Regular ice cream has no less than 10% milk fat.
Reduced fat ice cream is approximately 7% fat.
Low-fat ice cream is no more than 3% milk fat.
Soft-serve ice cream is aerated and frozen immediately before sale to make a frozen but fluid ice cream.
Strictly speaking, gelato always has some dairy component, otherwise it's a sorbetto (sorbet) or granita. More generally, gelato refers to frozen ice desserts ranging from granita and sorbetto to semi-freddo.
How is ice cream made?
Commercial ice cream is made with six steps:
- Milk, cream, milk solids, sugars, modifying agents and flavourings are blended together in stainless steel vats.
- The mix is homogenised to create a consistent texture.
- The mix is pasteurised by heating at 82-85°C for 15 seconds then cooled to destroy bacteria.
- The mix is left alone for 2-24 hours so fat globules solidify and viscosity increases. Flavours or colourings are added.
- The mix is frozen (at about -7°C) and beaten (or ‘agitated’). This adds air to the mix.
- 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