Two Basic Steps Involved In Ice Cream Manufacture

The first step in making ice cream involves the selection of ingredients. Items can be classified as dairy and non-dairy ingredients. Dairy products include sweet cream, frozen cream, plastic cream, unsalted butter, butter oil, whole milk, whole milk powder, whole condensed milk, and evaporated milk. For more details you can browse to

Non-dairy items include sugar (cane sugar, beet sugar, and corn sugar), stabilizers (gelatin or sodium alginate), emulsifiers (glycerol monostearate), flavors (vanilla, chocolate, strawberry, pineapple, lemon, banana, etc.), dyes, egg solids, fruits and nuts (apple, banana, mango, grape, almond, pistachio, cashew, walnut, etc.).

The second step is to calculate the mix. Although calculation skills are required to produce ice cream of a quality that meets legal standards, it is easy to calculate the mix with simple methods. For ex. To make a 1 liter ice cream mix that meets legal requirements, the following ingredients are required.

  • Whole milk – 1 liter
  • Skimmed Milk Powder – 70 g
  • Butter – 100g
  • Cane sugar – 220 g
  • Gelatin – 8g
  • Mono glycerol stearate – 6 g
  • Vanilla concentrate – Q.S
  • making the mix

Care must be taken when selecting dairy and non-dairy ingredients as they determine the quality of the final end product, i.e. ice cream. Take the milk in a container and let it warm up.

When the temperature of the milk is around 50°C, solid ingredients such as skimmed milk powder, butter (cut into small pieces) and sugar are added slowly so that they are fully incorporated into the hot milk.

Gelatin and glycerol monostearate (GMS) are preferably mixed and separately heated in a minimum amount of water until dissolved and added to the hot milk. Pasteurization of the ice cream mix consists of heating it to 68.5°C for 30 minutes or to 80°C for 25 seconds.