Manufacturing techniques

Preparing the custard (recipe example)

Custard is the base of many artisanal ice creams. Here's how to prepare it:

1. Ingredients: Milk, cream, egg yolks, sugar, and vanilla.
2. Steps :
   1. Heat the milk and cream over medium heat until the mixture is hot but not boiling.
   2. In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and smooth.
   3. Slowly pour the hot milk mixture into the bowl with the eggs and sugar, whisking constantly to avoid cooking the eggs.
   4. Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
   5. Remove from heat, add vanilla extract, and let cool before refrigerating for at least 4 hours.

Industrial freezing methods

To achieve a creamy texture and avoid the formation of ice crystals, it is crucial to use proper freezing techniques:

• Ice cream maker: Use a professional ice cream maker to churn the cooled mixture. This device simultaneously cools and whips custard, incorporating air for a light texture.
• Fast freezing : Flash freezing, often done using liquid nitrogen, allows the mixture to crystallize quickly, reducing the formation of large ice crystals.
• Freezing: After churning the ice cream, it is essential to quickly freeze it at a temperature of -15°C to -20°C to preserve its texture and quality.

Adding Flavors and Ingredients

Adding flavors and solid ingredients is a key step in personalizing your artisanal ice cream:

• Fruits: Use fresh fruit or fruit purees to add natural flavors. The fruits can be cut into small pieces using a cutter or emulsifier.
• Nuts and chocolate pieces: Stir in toasted nuts, chocolate chunks, or other inclusions at the end of the churning process for a crunchy texture.
• Natural aromas : Add natural extracts like vanilla, almond or mint for authentic and intense flavors.

Basic recipes for professionals

Gourmet vanilla ice cream

Vanilla ice cream is an essential classic. Here is a simple recipe for gourmet vanilla ice cream:

1. Ingredients:
   • 1 liter of whole milk
   • 500 ml of cream
   • 250g sugar
   • 8 egg yolks
   • 2 vanilla pods
2. Steps :
   1. Split the vanilla pods in half and scrape out the seeds.
   2. In a saucepan, heat the milk, cream, vanilla pods and seeds over medium heat until the mixture is hot but not boiling.
   3. In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and smooth.
   4. Slowly pour the hot milk mixture into the bowl with the eggs and sugar, whisking constantly to avoid cooking the eggs.
   5. Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
   6. Remove from heat, let cool, then refrigerate for at least 4 hours.
   7. Turbine the mixture in an ice cream maker until you obtain a creamy texture.
   8. Freeze quickly at -15°C to preserve the texture.

Intense dark chocolate ice cream

For chocolate lovers, this intense dark chocolate ice cream is a real delight:

1. Ingredients:
   • 1 liter of whole milk
   • 500 ml of cream
   • 300 g dark chocolate (70% cocoa)
   • 250g sugar
   • 8 egg yolks
   • 1 teaspoon of vanilla extract
2. Steps :
   1. Chop the dark chocolate into small pieces.
   2. In a saucepan, heat the milk and cream over medium heat until the mixture is hot but not boiling.
   3. Add the chopped dark chocolate and stir until completely melted.
   4. In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and smooth.
   5. Slowly pour the hot milk and chocolate mixture into the bowl with the eggs and sugar, whisking constantly to avoid cooking the eggs.
   6. Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
   7. Remove from heat, add vanilla extract, let cool, then refrigerate for at least 4 hours.
   8. Turbine the mixture in an ice cream maker until you obtain a creamy texture.
   9. Freeze quickly at -15°C to preserve the texture.

Seasonal fruit sorbet

Seasonal fruit sorbet is a refreshing and light option. Here is a simple recipe:

1. Ingredients:
   • 1 liter of fresh fruit puree (strawberries, raspberries, mangoes, etc.)
   • 300g sugar
   • 250 ml of water
   • 1 tablespoon lemon juice
2. Steps :
   1. In a saucepan, heat the water and sugar until the sugar is completely dissolved to make a simple syrup.
   2. Let the syrup cool, then mix it with the fruit puree and lemon juice.
   3. Refrigerate the mixture for at least 2 hours.
   4. Turbine the mixture in an ice cream maker until it is light and fluffy.
   5. Freeze quickly at -15°C to preserve the texture.

Advanced recipes for professionals

Sicilian pistachio ice cream

Pistachio ice cream is a rich and unique flavor. Here is a professional recipe to prepare it:

1. Ingredients:
   • 1 liter of whole milk
   • 500 ml of cream
   • 250g sugar
   • 8 egg yolks
   • 200 g pistachio paste
   • A few crushed pistachios for garnish
2. Steps :
   1. In a saucepan, heat the milk and cream over medium heat until the mixture is hot but not boiling.
   2. In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and smooth.
   3. Slowly pour the hot milk mixture into the bowl with the eggs and sugar, whisking constantly to avoid cooking the eggs.
   4. Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
   5. Add the pistachio paste and mix well.
   6. Remove from heat, let cool, then refrigerate for at least 4 hours.
   7. Turbine the mixture in an ice cream maker until you obtain a creamy texture.
   8. Add the crushed pistachios at the end of the churning.
   9. Freeze quickly at -15°C to preserve the texture.

Fresh mint and chocolate chip ice cream

This ice cream combines the freshness of mint with the deliciousness of chocolate. Here's how to prepare it:

1. Ingredients:
   • 1 liter of whole milk
   • 500 ml of cream
   • 250g sugar
   • 8 egg yolks
   • 1 bunch of fresh mint
   • 200 g dark chocolate chips
2. Steps :
   1. In a saucepan, heat the milk, cream and mint leaves over medium heat until the mixture is hot but not boiling. Remove from the heat and let the mint steep for 30 minutes, then remove the leaves.
   2. In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and smooth.
   3. Slowly pour the hot milk mixture into the bowl with the eggs and sugar, whisking constantly to avoid cooking the eggs.
   4. Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
   5. Remove from heat, let cool, then refrigerate for at least 4 hours.
   6. Turbine the mixture in an ice cream maker until you obtain a creamy texture.
   7. Add the chocolate chips at the end of stirring.
   8. Freeze quickly at -15°C to preserve the texture.

Salted butter caramel ice cream and caramel pieces

A gourmet salted butter caramel ice cream, sprinkled with bits of crunchy caramel:

1. Ingredients:
   • 1 liter of whole milk
   • 500 ml of cream
   • 300g sugar
   • 8 egg yolks
   • 150 g salted butter
   • 100 g caramel pieces
2. Steps :
   1. In a saucepan, heat the milk and cream over medium heat until the mixture is hot but not boiling.
   2. In another saucepan, melt 200 g of sugar over medium heat until you obtain an amber caramel.
   3. Add the salted butter to the caramel and mix well, then gradually add the milk-cream mixture while stirring.
   4. In a separate bowl, whisk the egg yolks and remaining sugar until pale and smooth.
   5. Slowly pour the caramel-milk-cream mixture into the bowl with the eggs and sugar, whisking constantly to avoid cooking the eggs.
   6. Return the mixture to the heat and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
   7. Remove from heat, let cool, then refrigerate for at least 4 hours.
   8. Turbine the mixture in an ice cream maker until you obtain a creamy texture.
   9. Add the caramel pieces at the end of stirring.
   10. Freeze quickly at -15°C to preserve the texture.

Special techniques for professionals

Dairy-free ice cream

Dairy-free ice creams are becoming increasingly popular, particularly to meet the needs of vegan or lactose-intolerant consumers. Here's how to prepare them:

• Alternative ingredients: Use plant-based milks such as almond, coconut, soy or oat milk. Vegetable creams can also be used to add richness.
• Adapted recipes: Replace the milk and cream in the classic recipe with plant-based alternatives. For example, for vanilla ice cream, use coconut milk and coconut cream with vanilla beans.
• Preparation techniques: The preparation methods remain similar, but be sure to adjust the amounts of sugar and stabilizers to achieve the desired texture.

Ice cream without added sugar

For consumers concerned about their sugar consumption, it is possible to make ice cream without added sugar using natural substitutes:

• Natural substitutes: Use natural sweeteners like honey, agave syrup, maple syrup or very ripe fruit to naturally sweeten the ice cream.
• Adapted recipes: For example, for fruit ice cream, use ripe bananas or dates as a sweetening base. For vanilla ice cream, maple syrup can be a great substitute for sugar.
• Preparation techniques: The techniques remain similar, but be sure to adjust the quantities carefully to obtain the desired consistency.