This part of the process allows better emulsion to be formed thereby resulting into a smoother and creamier ice cream. This article will articulate the fundamentals of ice cream making process.

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The ice cream mix is then homogenized to reduce the size of the fat particles present in the cream or milk.

The process of making ice cream. The components of the ice cream mix include a mixture of milk cream sugars stabilizers emulsifiers other food additives and the ice cream overrun. Two stage homogenization is normally preferred and should take place at the pasteurizing temperature for great results. The mix is then pasteurized or heated to kill any harmful bacteria.

This process has been running now for 45 or 50 minutes. And the salt depresses the freezing point of the ice which lowers the temperature of this mixture down below somewhere around minus 10 degrees centigrade or so depending on how patient we are. We ll take salt and add that to ice.

Ice cream factories usually make their own mix by combining milk cream and sugar in a 3 000 gallon vat with the proportions and mixing controlled by computers. In homemade ice cream we use brine as our refrigerant. An ice cream is a dairy product produced by dynamically freezing the pasteurized ice cream mix.