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Air – the ice cream man’s cheat

As mentioned previously, ice cream is a combination of a number of different ingredients emulsified together, heated up and cooled down. If you simply froze the mix down it would just be a frozen block and completely inedible. So the magic needs to happen and that is ‘whipping’ to get some air into the product. […]

As mentioned previously, ice cream is a combination of a number of different ingredients emulsified together, heated up and cooled down. If you simply froze the mix down it would just be a frozen block and completely inedible. So the magic needs to happen and that is ‘whipping’ to get some air into the product. This is another area where the consumer needs to be wary! Ice cream is generally sold on volume, not density, which, unfortunately means that a litre of ice cream can be sold at vastly different prices, because, generally, the cheaper the product the more air has been put into the ice cream. Again, as mentioned previously, when comparing ice creams don’t always go for the cheapest as that will generally have more air in it.
The input of air into ice cream is what gives it that smooth ‘mouth feel,’ but is also an hidden ingredient, so don’t be seduced by the price, you may not be getting what you think!

Richard Done

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