Skip to main content
Like
Create new Glog
previous
next
Email share
22 views | 0 likes | 0 reposts
8 The ice cream is then packaged and put into a blast freezer at -30 to -40C where more of the water in the ice-cream is frozen to make it harder.
6 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.
7 Then the biscuit bits are added to the semi-frozen mixture at this point.
4 The mix is then left for at least four hours, usually overnight, to let the fat cool and form into crystals.
3 The mix is also homogenised. This means breaking down the fat globules in the milk or cream to make them smaller. Now the ice-cream will be smoother, will whip better and won't melt as easily.
5 Then cream flovour is added
2 Then the mix is pasteurised. This means it is heated to a high temperature to kill off any harmful bacteria.
1 First the ingredients are weighed out and mixed together.
MORE
