The ice cream are maintained in basic training: milk, eggs, cream, and in some cases, starch or gelatin. This will prevent them from crystallizing. The addition of the cream is to give a smoother consistency. In all cases should be referred to using very fresh ingredients. Do not forget to check out the dates and buy them in places where guarantee not to break the cold chain. Formulation:
3 L
Milk Cream 3 L
Sugar 750 g. Cornstarch
375 g. Eggs
6
Fruit. 1kg.
Materials and Equipment: Olla
Mixer Refrigerator. Balance
utensils (knives, spoons, plastic containers, etc.).
Methodology:
1. Wash and disinfect areas and equipment.
2. Testing platform for the milk.
3. Strain the milk with the help of a clean cloth in order to remove impurities.
4. Weigh the ingredients according to the formulation.
5. Whip the cream using a mixer until stiff peaks form, is left in the freezer for 15 minutes.
6. Milk is pasteurized at 72 ° C for 5 min, then add the cornstarch, is heated with stirring until it thickens, remove from heat stirring constantly until cool.
7. Classify the fruit, cut into pieces, then mixed with sugar and heated to boiling, remove from heat stirring constantly until cool.
8. Mix into the bowl containing the milk and cornstarch, egg yolks, sugar and chopped fruit and cream, stirring to homogenize the mixture.
9. The resulting mixture is added to ice cream molds or cups.
10. They take the glasses or molds in the freezer and stored until the time of consumption.
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