Making the Best Ice Cream

The 3 Keys to Making the Best Ice Cream

Making the best ice cream is not overly complicated, but it does require care and attention to detail. In fact, three main factors contribute to creating an exceptional final product: the quality of your mix, the authenticity of your flavor, and the precision of your process.

• 1. The Mix: Start with a Superior Base

  The foundation of any great ice cream is the mix itself. To achieve a premium result, you should pay close attention to its components. For instance, look for the following:

• A Natural, Dairy-Fat Cream: Always opt for a base made with real dairy fat. Many vegetable fat alternatives can leave an unpleasant, waxy layer in the mouth. In using Aussieblends, follow the instructions on the product page to obtain a minimum of 10% Dairy Fat.
• Natural Sweeteners: Your mix should use natural sweeteners, such as sugar. Consequently, this helps you avoid the chemical aftertaste often associated with corn-based or artificial sweeteners.
• A Good Texture System: A well-crafted mix will have a balanced system of natural emulsifiers and stabilizers. This is essential to maintain a creamy and soft texture long after the ice cream is made.

2. The Flavor: Keep it Authentic

The second key is the quality of your flavoring. The goal is to enhance the cream base, not overpower it with artificial tastes. Therefore, consider these points:

• Prioritize Natural Flavors: Whenever possible, using natural flavorings like pure fruit pastes or vanilla will yield the best results.
• Choose Concentrates Wisely: If you use concentrates, opt for high-quality versions that are free from added sugar. This gives you full control over the final sweetness of your product.
• Use Toppings for Texture: In addition to your primary flavor, consider using toppings like brownie pieces, nuts, or chocolate chunks to add both flavor and a delightful texture.

3. The Process for the: Best Ice Cream Precision is Everything

Ultimately, how you handle the mix is just as important as the ingredients themselves. Pay close attention to your specific production process:

• Control the Air (Overrun): For machine-churned ice cream, be careful not to incorporate too little or too much air. The right amount is crucial for the final texture.
• Use High-Fat Bases for No-Air Methods: If you are making Liquid Nitrogen or Rolled Ice Cream (which don't add air), you must start with a premium, high-dairy-fat cream to ensure a smooth, non-icy result.
• Maintain Proper Temperatures: Once your ice cream is ready, proper storage is critical. Ensure your storage and display freezer temperatures are correct and consistent to prevent the formation of unpleasant ice crystals.

You can always count on us to guide you in your process. At AussieBlends®, we provide not only the premium mixes but also the expertise to help you succeed.