How is strawberry ice cream made

What is conventional ice cream made of?

Conventional ice cream usually consists of water, milk, cream and often egg yolk (as an emulsifier) ​​and of course for the sweet tooth: sugar. In addition to the flavorful ingredients, additives are often used for coloring.

How is ice cream made?

Basically, the commercial ice cream production differs little from the preparation in the ice cream machine in the home kitchen.

Private: Usually all ingredients are mixed together. The mixture is then placed in an electrically operated ice cream maker available for use in the home. Depending on the equipment of the ice machine, the waiting time is at least 24 hours or a few minutes. There are ice machines with a compressor, in which the ice freezes without a pre-frozen cooler, or cheaper ice machines without a compressor, in which the cooler has to be pre-frozen for 24 hours. The machines, regardless of their equipment, constantly stir the liquid. Gradually the ice will freeze. Depending on the equipment and performance of the machine, usually between 20 and 30 minutes.

Commercial: The procedure is similar to the procedure in private use. However, aids are often used here (binders, emulsifiers, stabilizers, vegetable fat, flavoring and colorings) so that the ice cream stays creamy and crystal formation is avoided as far as possible.

Ready-made ice cream - bought quickly, eaten quickly, forgotten about sugar

Ordinary ice cream is rich in sugar. Logical: ice cream should taste sweet. The industry is pleased: Sugar is a cheap raw material. Even homemade ice cream with special powders can usually not do without sugar, or without fructose. The sugar content of a common type of ice cream is over 20g - per 100g, mind you. If we assume that a scoop of ice cream weighs around 60g, if you usually eat two or three, you quickly have a sugar intake of over 40g, i.e. 8 sugar cubes!