Cream ice cream
Cream ice cream is a type of ice cream that is made from milk or cream , egg yolks and sugar without adding water . The term is mainly used due to regulations by food authorities to differentiate this special type from other types of ice cream . The high proportion of fats and egg yolks results in a thick, creamy texture that is smoother than that of ice cream. Also, it is often not kept at as low a temperature as ice cream, so it is softer when served.
In different countries
Germany
According to German food law , the terms cream ice cream and egg cream ice cream may only be used if no water is used in the production and the ice cream consists of at least 50% milk and at least 270 g whole egg or 90 g egg yolk are added to 1 liter of milk .
Austria
In Austria , cream ice cream is also called milk ice cream and contains at least 10% fat in the milk .
United States
In the USA , due to the regulations of the FDA, cream ice ( frozen custard ) must contain at least 10% fat in the milk content and 1.4% egg yolk components. If it contains less egg yolk, it must be referred to as ice cream .
In some areas of the United States are employed the term Frozen custard or custard The term soft ice cream the same. Mostly you get it in three flavors: vanilla , chocolate and one other flavor. Classic American ice cream shops , however, also offer many other flavors.
Manufacturing
Domestic production
If ice cream is made by yourself, it is mostly cream ice. Commercially it is usually only available in a few flavors, but home and professional chefs add a myriad of flavors. Real egg yolk (instead of the powder used in commercial production) can be used, and to make a good cream ice cream base, the ingredients should also be briefly heated or peeled in a water bath to the rose . This also pasteurizes the ice cream mass , which is particularly important when using fresh eggs in order to kill any germs and bacteria that may be present . Furthermore, binders , emulsifiers , stabilizers as well as flavorings and colorings can be avoided, which are used in industrial production to maintain the typical consistency and color (since in this case the egg yolk and the lecithin it contains largely fulfill these tasks) .
Possibly the recipe was created by heating creamy milk to preserve it , which resulted in the creation of a thick cream, the basis for cream ice cream.
Cream ice cream can be made in every household using a conventional ice cream maker .
Commercial ice cream manufacturing and differentiation
Cream ice cream is commercially produced in a process called "overrun". Air is whipped under the mix of ingredients until the volume has increased by around 20%. By comparison, ice cream has an overrun of 100%, which means that half of the finished product is made up of air.
Another difference between commercially made ice cream and ice cream is the way in which the finished mixture is frozen. Cream ice is frozen very quickly and is constantly stirred. Because the product leaves the freezing process quickly, the amount of air in the ice mass is minimized, and it is ensured that the resulting ice crystals remain as small as possible.
Usually it is freshly prepared at the point of sale and not kept, but it can also be found in the freezer chests of the supermarkets.
Individual evidence
- ↑ The guiding principles can be downloaded here as a PDF. Accessed January 6, 2012
- ↑ Konditorei Patisserie Bäckerei, published by Trauner Verlag, ISBN 3-85487-589-4 , 2nd edition 2005