Ice Cream: As the title suggests, ice cream is quite literally a frozen product made from cream. It’s often flavoured with fruit and/or nuts and may often be sweetened and also have milk added. The feel of ice cream is introduced by the whipping process and this is what gives ice cream its light and fluffy texture. Indeed, ice cream could be up to 60% by volume of air, which is why ice creams are typically sold by volume instead of weight.
The quality of ice cream is further dependent on the number of butterfat from the combination. Typically premium ice creams comprise between 11 and 15% butterfat. Standard ice creams typically contain 10 to 11 percent butterfat and economy ice cream contains 10 percent butterfat exactly.
Gelato. This is an Italian ice cream. It differs in a significant way from standard American or British ice creams at the amount of air that’s ventured into the mix. A typical gelato will have 20% of air, whereas an ice cream will have 60%. This results in gelatin (the plural of gelato) being far more intensely flavored desserts.
Glace is a French-style ice cream. It differs from ice creams and gelati in it is made from a custard base utilizing egg yolk. As a result it’s a very rich and silky in texture.
To assist show these differences more clearly, below I include recipes for a traditional ice cream and a traditional French glace. An ice cream maker is advocated, but you can make these at home in the freezer.
Bilberry Ice Cream
750g bilberries (or substitute blueberries)
3 tbsp orange juice
1l single cream
1 teaspoon vanilla extract
Blend the bilberriessugar and orange juice in a large saucepan. Cook over moderate heat, stirring occasionally. Every now and then mash the berries from the face of the pan as they warm up and cook. Bring to a boil then reduce to a simmer and cook for 5 minutes.
Remove from the heat, allow to cool slightly then pour?? Set the mixture aside to cool completely.
Meanwhile turn on our ice cream machine and allow the bowl to chill. Blend the blueberry mixture, the cream and the vanilla in the chilled bowl of this ice cream machine then churn according to producer ‘s directions until the ice cream is put.
Glace ?? La France?
125ml double cream
2 egg yolks
25g fresh berries, finely diced
40g fresh strawberries, pur?ed
Combine the milk and cream in a saucepan. Heat gently, stirring often, until the fluids start to boil then take off the heat, add the vanilla extract and whisk to blend.
Meanwhile, combine the sugar and egg yolk in a small bowl. Whisk together until pale and creamy then slowly whisk-in the milk mixture. Keep on whisking until smooth and well combined then tip the mix back into the pan.
Take off the heat, strain into a bowl then set aside to cool. Stir-in the berry berries and pur?ed berries and whisk to combine. Pour the resultant mix into the bowl of an ice cream machine and churn in accordance with the manufacturer’s directions.
I hope that you appreciate some of the differences between individual styles of ice cream and that you are now ready to attempt to make some of them for yourselves.