How do you recognize good homemade ice cream. Here are the 11 rules of ice cream to identify and taste only quality ice creams Not only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet.

An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.

This post in brief Avoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.

Acid or very bright colors. Flee.

Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.

Help. Never happened to perceive small flakes of ice in the inner part of the ice cream.

A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it.

If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials. Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided.

A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.

It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air. The ice cream must have a soft, but aerial consistency.

Is the ice cream satisfying. Step away from the scale.

After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.

It is a serious indication of the use of products processes. But it should not melt too easily without giving time to savor it.

The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”. The ice cream if it is thirsty means that it has extremely composition rich in sugars.

Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate.

Setting high standards when it comes to food quality begins with reading product labels correctly. Certifications, ingredients, nutritional values, conditions of use and conservation, provenance and the expiration date are just some of the details included on labels, which act as a sort of product ID.

The rules for food labelling in the European Union (regulation 1169/2011, which replaced previous laws that were more fragmented) also apply to ice cream. And because no one can resist its refreshing goodness, we asked an expert to help us understand how to read its label and recognise a quality product.

She explains that, “when we purchase an ice cream, the first thing we should do is read the ingredients list: ice cream parlours must display it and declare the presence of any allergens”. “What makes the difference is whether or not the product contains chemicals, such as additives, thickeners and artificial colours.

Generally, these ingredients are the ones with the longest names or those marked with the letter E, even though this isn’t always the case”. Galatea has always strived to stay at pace with the legislative framework by adjusting its recipes accordingly.

“We simply consider it an act of honesty towards whoever chooses our products and a way of showing that we have nothing to hide in the way we work,” the company states.

An example. Mint flavoured ice cream that is naturally green by combining spirulina algae extract, which is blue, and safflower, a yellow, scented plant.

the Organic line, which contains at least 95 per cent organic ingredients. the Vegan line, which doesn’t contain animal-based products and coadjuvants, or raw materials obtained from genetically modified organisms.

Translated by Andrea Cutolo Quest’opera è distribuita con Licenza Creative Commons Attribuzione – Non commerciale – Non opere derivate 4.0 Internazionale.

Close your eyes and think of ice cream. What do you see.

A lot. Because the world of ice cream is far more diverse than most of us think.

Meet sliceable gelato and spumoni. tacky Turkish dondurma, which stretches like melted mozzarella.

This is a selective tour of the ice cream styles you’ll find around the world, with a focus on all the different wonderful ways ice cream is made. We’ll save ice cream desserts and novelties (sundaes, sandwiches, and the like) for another survey.

Get ready to learn more about ice cream than you ever thought there was to know. Serious Eats / Vicky Wasik Texture: A balance of richness, chewiness, and lightness.

It’s made with a heavy amount of cream for richness, and eggs for flavor, creaminess, and texture control. Then it’s frozen hard after churning to form neat scoops.

If you’re just starting to make your own ice cream, this is the style you’ll find in almost every ice cream book released for the American market, and it’s what you’re being served at most premium American ice cream shops. If you listen to the FDA, this style of ice cream is called “frozen custard,” and it requires a minimum of 10% butterfat and 1.4% egg yolk solids (which amounts to a couple egg yolks per quart).

Serious Eats / Vicky Wasik Texture: Dense and intense. Let’s be clear: Gelato is simply the Italian word for ice cream, and just as you’ll find regional variation in American ice cream, gelato doesn’t taste the same everywhere in Italy.

Namely, where American ice cream’s more rich and fluffy, gelato is dense and intense. It’s almost too dense to form into neat scoops, and it ripples and glides across the tongue.

a slower churn than ice cream to draw in even less air. fewer to no eggs to keep flavors pure.

All those differences mean it can be tricky to make gelato at home that doesn’t freeze rock-solid. ice cream churns don’t work like gelato machines, and our freezers are way too cold to serve gelato at the proper temperature.

Serious Eats / Vicky Wasik Texture: Chewy, elastic, dense. New England is the ice cream capital of the US, both for the density of its small-town ice cream shops and the generally excellent quality of ice cream you’ll find there.

What does New England-style mean. Ice cream so chewy you have to bite it off the cone.

It has a subtle elastic quality, thanks in part to that density but also to added milk proteins, which makes it the perfect smooshable base for slapping onto a chilled marble slab, loading with crushed candy, cookies, and brownies, and folding together for the ultimate scoop of mix-ins. Yup, the marble slab and whole “mix-in” concept is a New England thing, developed by Steve Herrell at his eponymous shop Steve’s in Somerville, MA.

But with a little kitchen science, and some consultation with the Herrell family, I’ve developed a copycat recipe that’ll bring that Boston ice cream experience right to your kitchen. Serious Eats / Vicky Wasik Texture: Light, fluffy, icy.

(Or New York. Or America for that matter.) All it really means is an ice cream made without eggs, to distinguish it from “French” or “European”-style custard-based ice creams.

James Beard theorized it was simply a way to class up the ice cream, as Philadelphia was an ice cream hot spot back in the 19th century. Compared to egg-based ice creams, Philadelphia ice creams are lighter, fluffier, and melt more milky on the tongue.

But if you’re looking for a lightning-fast ice cream that tastes resoundingly of fresh milk and cream, one that doesn’t have any fatty yolks to get in the way of your added flavorings, Philly is the way to go. Serious Eats / Robyn Lee Texture: Rich, soft.

The Midwestern take on custard means something very specific: It’s what happens when you take extra-rich ice cream and leave out all the air, then serve it fresh from the churn when it’s so soft it can barely support its own weight. Midwestern custard is served in ploops, not scoops, and it’s richer than any soft serve out there.

You pour base into one side, and the machine sends it down a pipe that freezes the custard to soft serve temperatures, then spits it out in one continuous stream. The machine works a little air into the custard, but way less than the fast-and-furious paddles of a standard ice cream maker.

It’s then served fresh, within a few hours of getting churned, to keep the custard at its soft and silky best. I prefer my custard plain, but there’s no shame in ordering it as part of a concrete: custard + mix-ins blended like a milkshake, minus any of that pesky milk, for a “drink” you can eat with a spoon.

Frozen yogurt’s developed a bad rep as that swirly, artificially enhanced soft serve swill from chains that sell dense, sugary toppings over a flavorless, not-at-all-tart yogurt-like substrate. But in my book, frozen yogurt is just ice cream made with yogurt instead of milk and cream.

There’s no reason frozen yogurt has to be served soft. let it harden in the freezer and it scoops exactly like ice cream.

fro-yo is ripe for fruity additions. Serious Eats / Max Falkowitz Texture: Icy, dense.

But it’s an important member of the ice cream family. Unlike ice cream, which derives its texture from a complicated combination of sugar, fat, protein, and air, sorbet’s texture is nearly entirely dependent on the concentration of sugar and the type of sugar used to make it.

The science of how it works is fascinating stuff. In recent years, some pastry chefs have been making “sorbets” out of dairy ingredients like yogurt and buttermilk: sherbet-like frozen desserts that are pretty much just some liquid dairy and sugar.

Strictly speaking, maybe not, but in terms of texture, sorbet is probably the closest description. Serious Eats / Max Falkowitz Texture: Light, icy.

They’re either served in relatively warm display cases for easy scoopability, or frozen solid into cups for a customer to scrape away with a spoon. Italian ices made with dairy for a richer texture are called “cream ices.” Water ices like these are some of the world’s oldest frozen desserts, but these days the New World (especially the Northeastern US) is their biggest home.

My favorite Italian ice spot remains the Lemon Ice King of Corona, where the lemon ices are still made the old-fashioned way: fresh-squeezed lemon juice, not industrial flavoring, because life is short and who has time for that mishegas. If only more of New York’s vanishingly small Italian ice appreciators felt the same way.

Most people I know stopped eating sherbet when their parents stopped making them go to church socials. But if you’re willing to put the past behind you and forget that tub of the rainbow stuff, it’s time to accept that sherbet can be amazing.

For home recipes, that means about equal amounts of dairy and another liquid, such as juice, fruit, or even tea or soda. For me, the hallmark of sherbet is its texture: smooth, less fatty than ice cream but more substantial than sorbet.

There are times when ice cream is too rich but you still want some dairy to mellow out the fruit’s bite. These are your sherbet times.

Modern ice cream technology has been around for over a hundred years, but soft serve only dates back to the early mid-20th century. Some say Carvel was America’s first soft serve operation, while others point to Dairy Queen.

What is soft serve exactly. A low-butterfat base (three to six percent as opposed to ice cream’s 10 to 20), mainly made of milk, sugar, and some common stabilizers (but usually not eggs), that’s kept continually cool, then rapidly mixed with air to form a light foam right at the point of service.

But the best soft serve isn’t completely loaded with air, so it feels dense on the tongue and melts slowly on your cone. Because of the specialized technology involved, making soft serve like the ice cream truck is tricky, but there are definitely ways to hack it at home.

This now-archaic term still holds nostalgic appeal for many long-time ice cream lovers. Ice milk is basically hard ice cream with less than 10% butterfat, but unlike sherbet, it’s mostly dairy-based and often less sweet.

In 1994, the FDA gave manufacturers permission to label ice milk as “low-fat ice cream,” which not only meant the end of the ice milk name, but also that unique texture. Low-fat ice cream is pumped full of stabilizers to imitate full-fat ice cream’s creamier body, which means old-fashioned ice milk is now decidedly a thing of the past.

Semifreddo is a frozen dessert you can slice. It (glory be.

And it might be even easier to make than ice cream (which, yes, is really easy). But what exactly is it.

The dessert gets its richness from a stirred custard or batch of sweetened cream, either of which sometimes gets a jolt of flavor from melted chocolate or puréed fruit or nuts. That’s then lightened by a whipped meringue of raw egg whites and sugar, for a fluffy substance that retains its shape but doesn’t quite freeze solid.

And in historical terms, it’s the O.G. ice cream cake.

In India, the ice cream of choice is kulfi, a dense dessert frozen in molds rather than churned in an ice cream maker. It’s made with milk cooked for hours on the stove with sugar, nuts, and/or spices until it turns thick, syrupy, and heavily perfumed, then hardened into popsicle shapes and eaten on sticks.

Slow simmering and constant stirring is the key to caramelizing sugars and browning milk proteins for the dessert’s signature flavor. Some cooks take shortcuts with heavy cream or cans of already reduced condensed milk, but both of those approaches make for a kulfi that’s too slickly fatty on the tongue or cloyingly sweet.

Kulfi’s flavors run the gamut of the South Asian sweets canon: pistachio, rosewater, mango, even saffron. And as far as I’m concerned, it’s the tastiest and most refreshing dessert from the subcontinent.

If you want to see creamy ice cream pushed to its limits, head to Turkey, where the frozen treat of choice is an ice cream as stretchy as melted mozzarella and as chewy as taffy. Moustachioed men at street stalls twirl dondurma on long staffs and play sugar cone keepaway with customers before handing them an ice cream so elastic that dentists could use it to take tooth casts.

Ground into a fine powder, the salep functions as an elastic hydrocolloid, letting the ice cream flex to as much as a foot or two in the air. Since salep is illegal to export, the only ways to make dondurma outside Turkey are by knowing a smuggler or hacking together an ersatz version with other hydrocolloids.

Serious Eats / Leon Brocard, Flickr Texture: Creamy and rich. The ‘ice cream of the future” dates back a mere 28 years, when an Illinois grad student got the idea to flash-freeze little droplets of liquid ice cream base in liquid nitrogen to make tiny pearls of ultra-creamy ice cream.

In part that’s because Dippin’ Dots require exceptionally cold temperatures to remain hard, separate, and dot-like—below -40°F, which is lower than most grocery and all home freezers could ever hope to maintain. Want to know more.

Serious Eats / Max Falkowitz Texture: Soft and plush. Less a distinct style and more an ice cream innovation, liquid nitrogen-frozen ice cream is one of the latest developments in ice cream technology.

The premise is simple: whip ice cream base in a mixer while pouring in liquid nitrogen to immediately freeze the base while it aerates. The faster an ice cream churns, the smaller its ice crystals, and the creamier it’ll be.

It’s typically served right away, not stored for later scooping, so it’s soft and plush, but solid enough to form into scoops. Since it freezes so smooth, ice cream makers can get away with using lower butterfat bases for the same ice-free texture.

liquid nitrogen freezes so quickly the ice cream can harden in uneven chunks, which is why San Francisco’s Smitten developed special double-helical mixing paddles that move through the ice cream more evenly than any stand mixer whisk. Serious Eats / Max Falkowitz Texture: Creamier than water or cream ice but not as substantial as a thick custard-based ice cream.

In Italy, it’s traditionally a semifreddo-like molded dessert, while in the US it’s more ice cream-like and scoopable. Spumoni has two main distinguishing characteristics: the inclusion of nuts and/or candied fruit, and the tendency to layer different flavors, Neapolitan-style, into a single batch.

or cherry and pistachio with vanilla or chocolate. or—most common in the US—pistachio, almond cream, and chocolate.

Serious Eats / Vicky Wasik Texture: Smooth and light. One of the coolest new street snacks in Thailand is i tim pad, a made-to-order ice cream that’s not churned, but quick-frozen on a frozen metal disc (effectively a lo-fi antigriddle).

Serious Eats / Vicky Wasik The theatrics really begin when the stall owner scrapes the ice cream off the metal plate with a paint-scraper, creating perfect hollow cylinders of ice cream that are then stacked vertically in a cup. Toppings like whipped cream and chocolate sauce come after, but I’d go with a light hand.

Owner of sweetemmajean This seller usually responds within a few hours.