Experiment No.

7
Ice Cream Production
1. Objective(s):
To determine the ideal cooking procedure in making ice cream
2. Intended Learning Outcomes:
The students shall be able to:
2.1 Produce the best textured and flavored crème anglaise and ice cream.
3. Discussion:

Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a
snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with
fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically,
flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces
and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is
smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as
its temperature increases.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen
custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In
some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most
governments regulate the commercial use of the various terms according to the relative quantities of the main
ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are
labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all
variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy
milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan.

Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may
be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice
cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as the Baked Alaska.

4. Materials:
1 liter container
whisk or Electric whisk/mixer
2 500 mL beaker or pot
1 hot plate
Coffee Powder
Ice
Salt
Sugar
All-purpose cream
500 mL whole milk
5. Procedure:
Prepare an ice bath in a large bowl with flat surface. Pour the heavy cream into a mixing bowl and place the
bowl into the large bowl with ice bath
1. Combine coffee powder, milk, sugar, in beaker/2500 mL beaker and warm them up over medium heat
until sugar has completely dissolved.
2. In a separate bowl, whisk the egg yolks lightly. Then gently pour the milo mixture into the egg yolks in a
steady stream, while whisking constanly.
3. Transfer the mixture back into the beaker/pot. Return pot/beaker to low heat and gently cook (stir
constantly) until mixture is thick enough to coat the back of a spoon.
4. Strain through a fine mesh sieve into the mixing bowl with heavy cream. Stir to mix well until the mixture
cools to room temperature. Cover and chill in the refrigerator for at least 4 hours.
5. Churn in an ice cream maker according to manufacturer instructions. Serve directly as soft serve from
the ice cream maker or chill in freezer in an airtight container until needed.

Course: CHEM 005 Experiment No.: 7

Group No.: 2 Section: CH41FB1
Group Members: Date Performed: February 23, 2018
ISLA, Stephen Nikoe P. Date Submitted: March 12, 2018
MARTI, Benedick Jayson P. Instructor: Engr. Juanita Apostol
MONSALUD, Lea E.
MAWILI, Mia. Beatrice V.
6. Documentation:

INGREDIENTS MIX ALL INGREDIENTS

AND MIX

REFRIGERATE >> ICE

CREAM
7. Conclusion: