ACARA 3 ICE CREAM

Summary

This practical session demonstrates how to make ice cream, from ingredient preparation to the science behind its formation. Key steps include measuring ingredients like milk, sugar, and stabilizers, heating the mixture, and using an ice cream maker for churning. The process also includes tests like organoleptic evaluation, melting, and overrun measurement to assess the ice cream's texture and quality. The session provides a comprehensive understanding of the technical and scientific aspects of ice cream production.

Takeaways

• 😀 The video introduces a practical session on making ice cream, highlighting key ingredients and tools needed for the process.
• 😀 Ingredients for making ice cream include fresh milk, sugar, agar-agar, gelatin, egg yolks, stabilizers, emulsifiers, and cream.
• 😀 The process starts with weighing ingredients, followed by mixing the ingredients in a pan and heating them to 40°C while stirring.
• 😀 Once the mixture reaches 40°C, a small amount is taken, mixed with egg yolks, and returned to the main mixture before heating it to 85°C.
• 😀 After the mixture reaches 85°C, it is kept at that temperature for 30 minutes to avoid ice crystals forming.
• 😀 The cooled mixture is placed in a closed container and stored in a refrigerator for several hours before use.
• 😀 Before using the ice cream maker, it is preheated for 10 minutes to ensure proper freezing.
• 😀 The cooled mixture is then poured into the ice cream maker, where the mixing mechanism is set for 45 minutes.
• 😀 During mixing, food coloring can be added to the ice cream to enhance its appearance and flavor.
• 😀 Once the ice cream reaches the desired texture, it is placed into cups and stored in the freezer until frozen solid.
• 😀 Various tests are conducted on the ice cream, including organoleptic tests (taste, smell, and texture), as well as overrun tests to measure volume changes during the freezing process.

Q & A

What is the primary focus of the practical session in the script?

The primary focus of the practical session is to learn how to make ice cream, including understanding the ingredients and the process involved in making it, along with using stabilizers and emulsifiers.

What are the key ingredients needed to make the ice cream as per the script?

The key ingredients include fresh milk, skimmed milk, heavy cream, sugar, gelatin, agar-agar, egg yolk, and stabilizers.

What tools are required for making ice cream in the practical session?

The tools required are an ice cream maker, pan, stove, thermometer, mixer, scales, and caliper.

What is the first step in the ice cream-making process?

The first step is to measure the ingredients, including gelatin, agar-agar, sugar, fresh milk, heavy cream, and egg yolk.

At what temperature should the ice cream mixture be heated to during preparation?

The ice cream mixture should be heated to 85°C during preparation, after which it is allowed to cool to room temperature.

How long should the ice cream be refrigerated before using the ice cream maker?

The ice cream mixture should be refrigerated for several hours until it reaches a suitable temperature for the ice cream maker.

How long should the ice cream mixture be churned in the ice cream maker?

The ice cream mixture should be churned for 45 minutes in the ice cream maker.

Why is it recommended to add color or flavoring during the churning process?

Adding color or flavoring during churning helps enhance the appearance and taste of the ice cream.

What type of tests are conducted to evaluate the ice cream?

Organoleptic tests (taste, smell, and texture) and melting time tests are conducted to evaluate the ice cream. Additionally, volume tests are performed to measure changes in volume before and after churning.

How are the amounts of ingredients calculated for the ice cream mix?

The amounts of ingredients are calculated based on the total mixture weight (1000 grams). The percentages of ingredients like sugar, stabilizers, and emulsifiers are used to determine the required amounts of each ingredient.