Ok, here is a little known fact about commerically produced ice cream: One of its key ingredients is air.
This fun fact might not be enough for you to pick up girls in a club, but at least you now know what you are eating when you eat ice cream.
So, how is air incorporated into ice cream? During the freezing process when ice cream is being churned inside the ice cream machine, air is simultaneously incorporated.
The technical term of incorporating air into ice cream is known as "overrun". Commercial overrun can range from 21% to 100%. For example, if the overrun is 100%, you will extract two litres of ice cream for every one litre of ice cream mix you put into the machine.
Therefore, a low overrun will yield ice cream that is denser and thicker (i.e. more value for money as you will be eating less air).
Air is not all evil as it tries to sap away consumer value. Air actually prevents ice cream from simply freezing over into a solid block and gives ice cream its scoopable smooth texture.
Needless to say, home made ice cream has little or almost no overrun as your hands can never whip ice cream as frantically as a machine. But that just means denser (and more yummy) ice cream at home.
To find out what I mean by whipping air into the completed ice cream custard, read this.
This fun fact might not be enough for you to pick up girls in a club, but at least you now know what you are eating when you eat ice cream.
So, how is air incorporated into ice cream? During the freezing process when ice cream is being churned inside the ice cream machine, air is simultaneously incorporated.
The technical term of incorporating air into ice cream is known as "overrun". Commercial overrun can range from 21% to 100%. For example, if the overrun is 100%, you will extract two litres of ice cream for every one litre of ice cream mix you put into the machine.
Therefore, a low overrun will yield ice cream that is denser and thicker (i.e. more value for money as you will be eating less air).
Air is not all evil as it tries to sap away consumer value. Air actually prevents ice cream from simply freezing over into a solid block and gives ice cream its scoopable smooth texture.
Needless to say, home made ice cream has little or almost no overrun as your hands can never whip ice cream as frantically as a machine. But that just means denser (and more yummy) ice cream at home.
To find out what I mean by whipping air into the completed ice cream custard, read this.
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