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Studiofeast - Ice Cream - Eyebeam/Counter Kitchen
- 1. The Counter Kitchen | Eyebeam March 19, 2011" Mike Lee | Soomin Baik | Derrick Yuen
- 9. FROZEN DESSERT ICE CREAM
- 10. KEY INGREDIENTS MILK Whole = 3.6% Fat
- 11. KEY INGREDIENTS HEAVY CREAM 40% Fat
- 12. KEY INGREDIENTS EGGS An Emulsifier
- 13. KEY INGREDIENTS SUGARS Sweeten | Freeze Pt
- 14. OPTIONAL INGREDIENTS FLAVORS Open Ended
- 15. MANUFACTURED ICE CREAM BREYERS VANILLA Lactose Reduced Milk, Water, Sorbitol, Lactitol, Polydextrose, Egg Yolk, Glycerine, Natural Flavor, Tricalcium Phosphate, Mono & Diglycerides, Cellulose Gel, Cellulose Gum, Guar Gum, Xanthan Gum, Carob Bean Gum, Polysorbate 80, Sucralose (Splenda Brand) Acesulfame Potassium
- 16. MANUFACTURED ICE CREAM CATEGORY ITEM “CORE” INGREDIENT Lactose Reduced Milk STABILIZERS Cellulose Gel Egg Yolk Cellulose Gum Sucralose (Splenda) Guar Gum Natural Flavor Xanthan Gum Carob Bean Gum SWEETENERS Sorbitol Lactitol EMULSIFIERS Mono & Diglycerides Polydextrose Polysorbate 80 Acesulfame Potassium MISC Water Glycerine Tricalcium Phosphate
- 17. MANUFACTURED ICE CREAM ITEM KEEP? ALT Lactose Reduced Milk YES Whole Milk Water NO None Sorbitol NO Sugar Lactitol NO Sugar Polydextrose NO Sugar Egg Yolk YES Eggs Glycerine NO Eat it Fast Natural Flavor YES/NO Real Flavorings Tricalcium Phosphate NO Eat Fast
- 18. MANUFACTURED ICE CREAM ITEM KEEP? ALT Mono & Diglycerides NO None Cellulose Gel NO Eat Fast Cellulose Gum NO Eat Fast Guar Gum NO Eat Fast Xanthan Gum YES/NO Gelatin Carob Bean Gum NO Eat Fast Polysorbate 80 NO None Sucralose (Splenda Brand) NO Sugar Acesulfame Potassium NO Sugar
- 19. KEY INGREDIENTS ICE CREAM BASE MILK 66% HEAVY CREAM 12% SUGAR 15% EGG YOLK 7% FLAVOR TBD
- 20. KEY INGREDIENTS ICE CREAM DEMOS Basic Vanilla | LN Popcorn
Notes de l'éditeur
- Ice Cream:Sorbet: Gelato:Sherbert:
- Typical whole milk contains 3.6% fat wbvSkim has the fat removed, the serum solids remainSkimmed off serum solids are nonfat milk powderDry nonfat milk solids are used b/c it can trap a larger amount of air, thus bolstering the structure of sorbets/ice creams
- - Only components that are important to formulate ice cream and gelato are the fat, solids, and water present in egg yolksEgg whites are not used Eggs are used to emulsify the ice cream with its key phospholipid lecithinUses for eggs: Binding liquids into a solid (dough)Leavening through foaming for baked goods (challah)Emulsifying (mayo)
- Explanation:Lactose Reduced Milk: milk with lactose reduced, likely to minimize upsetting lactose intolerantWater: cutting the costSorbitol: sugar substitute; excellent texturizing agent, GRASLactitol: sugar substitute; sugar alcohol can cause cramping, flatulence, and diarrhea in some individuals, GRASPolydextrose: sugar substitute, used to boost the non-dietary fiber in foods, GRASEgg Yolk: emulsifierGlycerine: humectant (keeps food moist), solvent and sweetener, and may help preserve foodsNatural Flavor: TBDTricalcium Phosphate: increase calcium content, anti-caking agentMono & Diglycerides: emulsifierCellulose Gel, Cellulose Gum, Guar Gum, Xanthan Gum, Carob Bean Gum: stabilizersPolysorbate 80: derived from polyethoxylatedsorbitan and oleic acid, an emulsifierSucralose: splendaAcesulfamePotassium: artificialsweetener, 180-200timessweeterthantable sugarBottom line:Only Milk, Sugar, Eggs, are needed. Everything else is a workaround for “sugar free”Textureis a keyissueShelf life is a keyissue
- Typical whole milk contains 3.6% fat wbvSkim has the fat removed, the serum solids remainSkimmed off serum solids are nonfat milk powderDry nonfat milk solids are used b/c it can trap a larger amount of air, thus bolstering the structure of sorbets/ice creams
- Typical whole milk contains 3.6% fat wbvSkim has the fat removed, the serum solids remainSkimmed off serum solids are nonfat milk powderDry nonfat milk solids are used b/c it can trap a larger amount of air, thus bolstering the structure of sorbets/ice creams