SC - OOP - Ice Cream

[Nick Sasso]

the fats encapsulate the liquids (read emulsify) so as to make for
smaller ice crystals.  Cookwise (a great book, BTW) goes into some depth
on the effects of lactose and fats on crystallization of ice cream.  Too
high of a ratio of lactose in the dairy will cause you problems (they
link and attract water), so you want a higher proportion of cream than
milk.  adds more fats to buffer the sugars and water molecules that are
drawn to them, as well as less lactose per volume.

niccolo
(hi, Eden . . . fancy meeting you here)

"E. Rain" wrote:
> 
> Ilia asks about making Icecream smooth.
> 
> To get really good quality ice-cream you need to have a heavier
> concentration of fat (egg yolks & cream) and then you need to process it
> carefully.  the more fat, the fewer ice-crystals, but the higher risk of
> beating the cream into butter accidentally.  you also have to be sure &
> incorporate the eggs carefully so they don't scramble.  It's worth it
> though.
> Don't forget also that too much sugar or alcohol will prevent freezing.
> Eden - gelato junkie