Fruit ice cream: a healthy choice!
Preparing some home-made ice cream is much easier than pie, but if you’re planning to churn fruit flavors, say peach, pineapple, or raspberry, it would really help having a few ground rules. Fruits are full of water, and this means that they’re full of potential ice crystals, therefore, potentially icy ice cream. To prepare the best fruit ice cream, you need to keep tabs on a few ratios. Once you got them, you’ll be in a position to ad-lib almost every fruity ice cream flavor.
What constitutes a good ice cream?
There are many factors, such as flavor, melting quality, appearance, body and texture, color, and the overall acceptability of an ice cream by the consumer, that can be factored in to make an ice cream palatable or not. Obviously, appearance is the first product aspect that influences buyers.
This could be the package appearance, or it could be how the ice cream is served in the serving dish. Most buyers won’t evaluate the quality of the ice cream if the package doesn’t attract them.
How to prepare fruity flavored ice cream
Get great fruits: You should get the best fruit to prepare your ice cream. It should be ripe, tender, and almost unbearably fragrant. It won’t matter how much you’ve mastered your machine or how best you prepare your ice cream, but if you start with subpar fruit, the ice cream you make will be top quality.
Decide: Cooked or Raw. To preserve the fresh and bright flavors of the fruit, you’d better go for the latter option. However, some varieties will do better with some simmering on a stove in a touch of water in order to soften. But how do you decide? If you can pinch the fruit to mush on your fingers, then you’d better have it raw. Low heat and fast cooking are most important here, otherwise, you might end up adding unwanted cooked flavors into your ice cream.
Blitz it smooth. Blending the fruit in a blender until silky smooth for not less than 30 seconds should be the next step. Pour the mix through a fine sieve to strain out seeds, pulp, and any bits of skin. You’ll then have a silky puree to mix into ice cream base.
Measure. You can use a refractometer to determine the sugar content of purees for high-precision ice cream making.
Sweeten. Add sugars once your fruit and other inclusions are mixed fully. The table sugar will be responsible for the base sweetness, but a bit of corn or glucose slurp will be perfect for texture enhancement.
Whisk, season, and adjust. Whisk thoroughly so that no sugar grains are left at the bottom of the mixing bowl. Then you can add some salt to taste and a few drops of lemon juice just to brighten it up all.
If you want to thrill your guests, you should serve them with a healthy ice cream, and this most definitely fruit ice cream. Also if you operate an ice cream shop or restaurant, this is the time to get in touch with Antico Eremo for our top quality products.
Here’s what we do
Customization: in case you need any custom recipes, then you’re in the right place. We can customize our products and recipes in order to meet your needs.
Private labels: contact us to customize our products with your specific brand colors and logos so you get a unique product for your customers.
Preparing good ice cream can be a bit challenging without the right tools. Fruit ice cream is considered healthy as it’s lighter and non-dairy. If you want to make ice cream for sell in your shop or restaurant, then get in touch with Antico Eremo for quality raw materials. We will also be of help in case you need to customize our products or have your own private label.