FOLLOW ME FOODIE: We all scream for ice cream
Published: August 30, 2013 12:00 PM
Updated: August 30, 2013 12:13 PM
“I don’t cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day.” – Terri Guillemets
I agree with Guillemets. I’m on one of my favourite topics: ice cream. I can have it any time of day and it is like drinking water (so I keep telling myself. )
Summer is gone, so I may be late bringing up the topic, but luckily it is available all year round even if the flavours are seasonal. Up until recently our artisan ice cream scene was lacking, and although it has improved, there is still room for more.
There are many factors that make a perfect scoop. It starts with the quality of ingredients and continues with the equipment, skill, technique and execution of the ice cream maker.
It’s not only the type of milk and cream used, but the fat has to be balanced without leaving a filmy residue. Most premium ice cream has around 14-16 per cent butterfat while an average ice cream has about 10-13 per cent. With simple flavours, the philosophy is usually high-quality ingredients, the fewer the better.
It depends on the flavour, but I usually prefer custard-based ice creams containing egg, which is a French-style ice cream, versus an egg-free ice cream which requires no cooking, called Philadelphia-style ice cream. It is a bit of “apples and oranges” to compare, but the differences should be noted.
Ideally ice cream should be made in small batches, just enough so it sells out the same day. Proper storage and keeping it covered helps prevent crystallization, but if there is fast enough turnover, crystals won’t have time to form or make a significant difference.
Some ice cream connoisseurs would recommend eating ice cream between 5° to 8° F because anything below would numb the taste buds. To optimize flavour, temperature matters.
As for the texture, it should have… Read the full article.
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