Requires ice cream maker with removable two-layered bowl. Ingredients include milk, sugar, whipped spread, pudding mix, and vanilla. Mixture needs to be chilled for 20-30 minutes. Best enjoyed immediately, may lose texture over time
Milk, sugar, egg yolks, salt, and vanilla are used as base ingredients. Milk is heated until simmering, then egg mixture is added. Base is cooked to 170°F and chilled for 20-30 minutes. Chilled base is churned in ice cream maker for 20-30 minutes
Stabilizers thicken water by binding to water molecules. Most stabilizers are natural and come from plants, animals or bacteria. They must be listed with E numbers under European food law
Ice cream consists of air, sweeteners, fat, ice crystals, and other solids. Air makes up 30-50% of volume, preventing excessive sweetness. Sweeteners are essential for cold foods' taste sensitivity. Ice cream must contain at least 10% milk fat. Ice crystals determine texture, with small crystals preferred
Domestic ice cream makers use hand-cranking or electric motor methods. Mixture must be frozen while churning to maintain small ice crystals. Most ice creams are ready immediately, alcohol-containing ones need further chilling
Stabilizers are essential for smooth ice cream texture and preventing crystal growth. Starting with 0.25% of water weight is recommended for stabilizers. Stabilizers must be mixed with dry ingredients before adding to liquid