"On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.
Question: Do you have any information about ice cream produced
in Europe at very low freezer exit temperatures÷around 0 F?
Answer: A process developed in Switzerland and embodied in equipment
manufactured and sold by a German engineering firm produces such ice
cream. After conventional freezing (to 20-22F) and whipping, the ice
cream passes through a low temperature twin-screw extruder from which
it exits at around 0F to +5F. The product's rheology allows it to be
pumped by the energy applied in the extruder. Soon after that energy
is removed, the product develops the usual hardness expected for product
at 0F to +5F. In the meantime, it can be molded or shaped as a novelty,
or packed as regular packaged ice cream. There is no need for customary
hardening. Finished products have smaller ice crystals, retain more
of their shape upon melting, and have "creaminess" similar to ice creams
with higher fat levels.
more information on"Tharp & Young On Ice Cream" offerings
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