How is Artisanal Ice cream made?
As well as the experience and skill of the artisan, great ice cream begins with great ingredients to make a light, melt-in-the-mouth texture we all love.
So begins the painstaking research and selection of all ingredients starting from the milk, cream, freshest of fruits, nuts, flavours and inclusions which are often supplied by specialist companies who source their raw materials from around the world.
Ingredients sorted, the process can begin.
The first step is mixing the ingredients to the artisan’s own recipe before being pasteurised. This involves heating the icecream mix to kill off harmful bacteria before the mix is cooled as quickly as possible down to a temperature of between 0°C and -4°C for at least 4 hours and often much longer especially as the flavours are added at this stage.
The next step is to churn the mix to blend in some air. It may seem strange that ice cream has air in it but if it didn’t it would come out of the freezer like ice cube and not like ice cream at all. The amount of air also varies from maker to maker and even from recipe to recipe but it is always added to produce the ‘lick-able’ treat we all love.
During the churning process the temperature of the mix is lowered to between -2°C and -7°C. At this stage choicest ingredients like pieces of fruit, toffee, cookie or nuts etc. are gently incorporated to enhance the taste, texture and flavor of the ice cream