Super Easy & Delicious 2 Ingredients Ice Cream | Two Ingredients No Churn Ice Cream | Simple Recipe
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4 سال پیش
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Ice cream with 2 ingredients?
Ice cream with 2 ingredients? Real ice cream? Yes, you can really make ice cream with only two ingredients (cream + condensed milk). It shows how easy cooking (and ice cream making) can be. All you need besides two those ingredients are a bowl, a whisk, a container and a freezer.
It so happens that this recipe is also great to explain the science of ice cream. The easier the recipe, the easier it is to extract the science without being distracted by all sorts of extra ingredients and process steps. We can properly zoom in on the role of all (in this case just 2) ingredients and see how these two ingredients fulfill all the different roles within an ice cream.
What is ice cream again (from a scientist’s perspective)?
When we talk about ice cream on this blog we tend to talk about a creamy ice cream, generally scooped in balls onto a cone or in a cup. As opposed to popsicles (which are essentially frozen lemonade), these ice creams contain fats, sugars, often proteins, water and most importantly air!
A more ‘scientific’ analysis of the ice cream will see that there’s the following phases:
Water ice crystals (you want these to be small and well spread out to prevent those crispy bits; these ice crystals are what make the ‘ice’ in ice cream)
Sugar syrup (not all the water actually freezes, some might stay liquid and will have plenty of dissolved sugars inside, we discussed the important of sugars before when discussing the freezing point depression)
Solid fat (the fat will have solidified at the low temperatures ice cream is stored)
Air bubbles (oh so important to make a light, well melting and soft ice cream)
These three phases are all mixed together and separated (and stabilized) by proteins and in commercial ice creams other stabilizers to improve shelf life.
2-ingredient ice cream – Role of ingredients
In this 2-ingredient ice cream we use only two ingredients that again contain all the components we need! You will see that the ingredients both fulfill several roles at the same time to still make this complex ice cream structure.
Cream
The first is cream, more specifically cream suitable for whipping, it’s called different everywhere, but contains at least 30% fat. By whisking this cream you can create a foam and thus the air bubbles we need for making the ice cream. The reason cream can hold on to air bubbles pretty well is its high fat content. This fat, together with the proteins in the cream, will stabilize the air bubbles and prevent them from merging immediately.
The cream thus contributes the air bubbles, fat and part of the moisture thickened milk with plenty sugar. In a sense it is a pre-mixed version of sugar + water + dairy. Since the sugar is already dissolved in the condensed milk there’s no need to heat up cream or milk to dissolve the sugar. Instead, all we have to do is gently pour it in the whipped cream (making sure to break as little bubbles as possible) and gently fold it through. Easy as that!
Wondering why we need sugar at all in ice cream? It’s to make a soft ice cream. Imagine freezing a cube of water. It will become rock hard. However, if instead we dissolve in sugar not all the water will actually freeze due to a phenomenon called the freezing point depression. This will make the ice cream softer. Combine this with some air and fat in the ice cream and it will result in a smooth silky ice cream!
Side note: Why you shouldn’t boil cream meant for whipping
If you decide to infuse some flavour in the cream (e.g. vanilla or coffee), make sure you do not actually boil the cream. Instead, only heat it up slightly (max. 40C). Cream that has boiled will have denaturated proteins. These aren’t good anymore in stabilizing the foam that is formed by the cream. Instead, you might not end up with a foam, but with butter! Any cream can be whipped too much resulting in butter instead of whipped cream. However, this boiled cream never got foamy but immediately switched over to the butter stage.
Condensed milk
The other ingredient we’re using here is condensed milk. Condensed milk is boiled down,
#Icecream #2Ingredientsicecream #easyicecreamrecipe #Easyrecipeicecream #twoingredientsicecream #nochurnicecream
It so happens that this recipe is also great to explain the science of ice cream. The easier the recipe, the easier it is to extract the science without being distracted by all sorts of extra ingredients and process steps. We can properly zoom in on the role of all (in this case just 2) ingredients and see how these two ingredients fulfill all the different roles within an ice cream.
What is ice cream again (from a scientist’s perspective)?
When we talk about ice cream on this blog we tend to talk about a creamy ice cream, generally scooped in balls onto a cone or in a cup. As opposed to popsicles (which are essentially frozen lemonade), these ice creams contain fats, sugars, often proteins, water and most importantly air!
A more ‘scientific’ analysis of the ice cream will see that there’s the following phases:
Water ice crystals (you want these to be small and well spread out to prevent those crispy bits; these ice crystals are what make the ‘ice’ in ice cream)
Sugar syrup (not all the water actually freezes, some might stay liquid and will have plenty of dissolved sugars inside, we discussed the important of sugars before when discussing the freezing point depression)
Solid fat (the fat will have solidified at the low temperatures ice cream is stored)
Air bubbles (oh so important to make a light, well melting and soft ice cream)
These three phases are all mixed together and separated (and stabilized) by proteins and in commercial ice creams other stabilizers to improve shelf life.
2-ingredient ice cream – Role of ingredients
In this 2-ingredient ice cream we use only two ingredients that again contain all the components we need! You will see that the ingredients both fulfill several roles at the same time to still make this complex ice cream structure.
Cream
The first is cream, more specifically cream suitable for whipping, it’s called different everywhere, but contains at least 30% fat. By whisking this cream you can create a foam and thus the air bubbles we need for making the ice cream. The reason cream can hold on to air bubbles pretty well is its high fat content. This fat, together with the proteins in the cream, will stabilize the air bubbles and prevent them from merging immediately.
The cream thus contributes the air bubbles, fat and part of the moisture thickened milk with plenty sugar. In a sense it is a pre-mixed version of sugar + water + dairy. Since the sugar is already dissolved in the condensed milk there’s no need to heat up cream or milk to dissolve the sugar. Instead, all we have to do is gently pour it in the whipped cream (making sure to break as little bubbles as possible) and gently fold it through. Easy as that!
Wondering why we need sugar at all in ice cream? It’s to make a soft ice cream. Imagine freezing a cube of water. It will become rock hard. However, if instead we dissolve in sugar not all the water will actually freeze due to a phenomenon called the freezing point depression. This will make the ice cream softer. Combine this with some air and fat in the ice cream and it will result in a smooth silky ice cream!
Side note: Why you shouldn’t boil cream meant for whipping
If you decide to infuse some flavour in the cream (e.g. vanilla or coffee), make sure you do not actually boil the cream. Instead, only heat it up slightly (max. 40C). Cream that has boiled will have denaturated proteins. These aren’t good anymore in stabilizing the foam that is formed by the cream. Instead, you might not end up with a foam, but with butter! Any cream can be whipped too much resulting in butter instead of whipped cream. However, this boiled cream never got foamy but immediately switched over to the butter stage.
Condensed milk
The other ingredient we’re using here is condensed milk. Condensed milk is boiled down,
#Icecream #2Ingredientsicecream #easyicecreamrecipe #Easyrecipeicecream #twoingredientsicecream #nochurnicecream
4 سال پیش
در تاریخ 1399/07/13 منتشر شده
است.
473
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