ice cream(英文版)

1、? Ice cream is a colloid Ice cream is a colloid which is a type of which is a type of emulsion. An emulsion. An emulsion is a mixture emulsion is a mixture of things that just of things that just wont mix. I know that wont mix. I know that doesnt sound like it doesnt sound like it makes much sense m

2、akes much sense so let me explain.so let me explain. Ice cream is a mixture of Ice cream is a mixture of several ingredients. Two of several ingredients. Two of these ingredients dont want these ingredients dont want to cooperate on a molecular to cooperate on a molecular level. Can you guess what l

3、evel. Can you guess what ingredients Im talking about? ingredients Im talking about? Yep, you guessed it, water Yep, you guessed it, water and fat. The fat in the cream and fat. The fat in the cream doesnt want to mix with doesnt want to mix with water. The fat and air water. The fat and air bubbles

4、 in ice cream are bubbles in ice cream are suspended in a matrix of tiny suspended in a matrix of tiny ice crystals.ice crystals. Emulsifiers such as xanthenes Emulsifiers such as xanthenes gum and guar gum are used gum and guar gum are used by commercial brands of ice by commercial brands of ice cr

5、eam to help bind the fats cream to help bind the fats with the water, sugar, air with the water, sugar, air bubbles and ice. Egg yolks are bubbles and ice. Egg yolks are the traditional ice cream the traditional ice cream emulsifier which is what I use emulsifier which is what I use in my chocolate

6、ice cream in my chocolate ice cream recipe below. Egg yolks do recipe below. Egg yolks do something that other something that other emulsifiers dont do - they emulsifiers dont do - they add richness and flavor. add richness and flavor. Making Ice Cream Without A Machine1. Prepare your ice cream mixt

7、ure, then chill it over an ice bath.2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it. 3. After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freez

8、er and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer. 4. Continue to check the mixture every 30 minutes, stirring vigorously as its freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or

9、 hand-held mixer. But since were going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort. 5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready. You can easily make Stracciatella ice cream with Italian-style chocolate chips:Drizzle pure melted dark or milk chocolate (about 5 ou