Even if you have created a small amount of ice cream (say, about 150 ml), it is still possible to whip air into the mix. If a whisk is too big for the job, it can be substituted with a fork.
How do you know if air is successfully whiped into the custard? It is simple: Pockets of air bubbles would form at the surface of the custard. This indicates that you are whipping rigorously enough.
If whipping is not rigorous enough, you are more likely just stirring the mixture, which wouldn't be correct. You need air in ice cream to make the texture smooth as ice crystals are broken apart by the whipping motion. This mimicks ice cream machines that churn the custard mixture.
If air is not whipped into the ice cream, the finished product would be a frozen block of fatty, icy emulsion foam. It really wouldn't taste good. At all.
How do you know if air is successfully whiped into the custard? It is simple: Pockets of air bubbles would form at the surface of the custard. This indicates that you are whipping rigorously enough.
If whipping is not rigorous enough, you are more likely just stirring the mixture, which wouldn't be correct. You need air in ice cream to make the texture smooth as ice crystals are broken apart by the whipping motion. This mimicks ice cream machines that churn the custard mixture.
If air is not whipped into the ice cream, the finished product would be a frozen block of fatty, icy emulsion foam. It really wouldn't taste good. At all.
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