On March 19th, 2011 Studiofeast put on a workshop on Ice Cream science, the reasons and perils of manufactured ice cream, and the joys of cooking with liquid nitrogen. The workshop was called "I Scream" and was a part of the Counter Kitchen Series at Eyebeam NYC.
17. MANUFACTURED ICE CREAM
ITEM
KEEP?
ALT
Lactose Reduced Milk
YES
Whole Milk
Water
NO
None
Sorbitol
NO
Sugar
Lactitol
NO
Sugar
Polydextrose
NO
Sugar
Egg Yolk
YES
Eggs
Glycerine
NO
Eat it Fast
Natural Flavor
YES/NO
Real Flavorings
Tricalcium Phosphate
NO
Eat Fast
18. MANUFACTURED ICE CREAM
ITEM
KEEP?
ALT
Mono & Diglycerides
NO
None
Cellulose Gel
NO
Eat Fast
Cellulose Gum
NO
Eat Fast
Guar Gum
NO
Eat Fast
Xanthan Gum
YES/NO
Gelatin
Carob Bean Gum
NO
Eat Fast
Polysorbate 80
NO
None
Sucralose (Splenda Brand)
NO
Sugar
Acesulfame Potassium
NO
Sugar
19. KEY INGREDIENTS
ICE CREAM BASE
MILK
66%
HEAVY CREAM
12%
SUGAR
15%
EGG YOLK
7%
FLAVOR
TBD
Typical whole milk contains 3.6% fat wbvSkim has the fat removed, the serum solids remainSkimmed off serum solids are nonfat milk powderDry nonfat milk solids are used b/c it can trap a larger amount of air, thus bolstering the structure of sorbets/ice creams
- Only components that are important to formulate ice cream and gelato are the fat, solids, and water present in egg yolksEgg whites are not used Eggs are used to emulsify the ice cream with its key phospholipid lecithinUses for eggs: Binding liquids into a solid (dough)Leavening through foaming for baked goods (challah)Emulsifying (mayo)
Explanation:Lactose Reduced Milk: milk with lactose reduced, likely to minimize upsetting lactose intolerantWater: cutting the costSorbitol: sugar substitute; excellent texturizing agent, GRASLactitol: sugar substitute; sugar alcohol can cause cramping, flatulence, and diarrhea in some individuals, GRASPolydextrose: sugar substitute, used to boost the non-dietary fiber in foods, GRASEgg Yolk: emulsifierGlycerine: humectant (keeps food moist), solvent and sweetener, and may help preserve foodsNatural Flavor: TBDTricalcium Phosphate: increase calcium content, anti-caking agentMono & Diglycerides: emulsifierCellulose Gel, Cellulose Gum, Guar Gum, Xanthan Gum, Carob Bean Gum: stabilizersPolysorbate 80: derived from polyethoxylatedsorbitan and oleic acid, an emulsifierSucralose: splendaAcesulfamePotassium: artificialsweetener, 180-200timessweeterthantable sugarBottom line:Only Milk, Sugar, Eggs, are needed. Everything else is a workaround for “sugar free”Textureis a keyissueShelf life is a keyissue
Typical whole milk contains 3.6% fat wbvSkim has the fat removed, the serum solids remainSkimmed off serum solids are nonfat milk powderDry nonfat milk solids are used b/c it can trap a larger amount of air, thus bolstering the structure of sorbets/ice creams
Typical whole milk contains 3.6% fat wbvSkim has the fat removed, the serum solids remainSkimmed off serum solids are nonfat milk powderDry nonfat milk solids are used b/c it can trap a larger amount of air, thus bolstering the structure of sorbets/ice creams