Elaboration of ice cream with mixture 2
Preparation of strawberry pulp
The strawberry must be washed and submerged in water with a few drops of iodine. Then you will need to rinse it again to eliminate the iodine residue. Finally the leaves are eliminated and are used directly in the moment of blending for the preparation of the ice cream mixture.
Prime material
Previously disinfect the strawberries with a few drops of iodine in the water. You must directly use the well-rinsed strawberry.
Mixing
Dissolve the powder skim milk in water, and then add in the cream. Then add in the CMC, previously dispersed in sugar. You can accelerate this process by blending all the ingredients.
Pasteurizing
Pasteurizing is done to eliminate the pathogenic microorganisms that could affect the consumer. Besides this, it helps to dissolve and change the ingredients of the mixture, increases the flavor and conserves it better, as well as stabilizes the quality of the mixture. This is done at 60 degrees C. for 30 minutes.
Maturation
Place the already cold ice cream in the refrigerator. This process generates an augmentation and enhances the flavor of the ice cream.
Adding the pulp
To obtain the mixture, you will need to add the pulp, blending it with the base once it has finished its maturation process.
Mixing and freezing
These two activities are done by following the same steps as in mixture 1, which was previously shown.
Packaging, hardening and storing
As we mentioned earlier, the freezing process begins during the mixing and is then completed in the freezer that also serves as a storing place.
Chocolate covering
Fruit ice cream can get a chocolate covering that will need to be prepared in the following way: work with a 71.5% of covering of bitter chocolate, previously grated, and 28.5% of cocoa butter. Both must be double boiled until they reach a temperature of 45 to 50 degrees C. Once they have melted, you can proceed to the covering.
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