How to make Icecream

Ice cream

In this essay, I will describe different method of how ice cream is made by some of ice cream factory.

First the ingredients are weighed out and mixed together. The mix is pasteurised. This means it is heated to a high temperature to kill off any harmful bacteria. Then the mix is also homogenized which is breaking down the fat globules in the milk or cream to make them smaller. So that the ice-cream will be smoother, will whip better and won't melt as easily. Next the mix is left for at least four hours, usually overnight, to let the fat cool and form into crystals. Any flavours, fruit purees, or colours are added at this point. After that the mix is then pumped through a special barrel freezer which freezes some of the water in the ice-cream and whips air into it at the same time. Up to half the volume of ice-cream is air. Without it, the ice-cream would be like a frozen ice cube. Then at this point, any fruits, nuts, sweets or biscuit bits are added to the semi-frozen mixture. Finally the ice cream is packaged and put into a blast freezer at -30° to -40°C where more of the water in the ice-cream is frozen to make it harder.

As I have described, ice cream can be made by us at home by using the step by step explained above. Even though the ice cream we made not delicious as the one that sold by factory but at least we created it by our own.