How to freeze ice creams and sherbets
All product chills thanks to a handle that moves some palettes that went removing the layer frost that adhered inside the walls so that was mixed again with the remainder of the prepared; the cycle went repeating until all the content formed a frost mass. Other freezers lacked handle, the adjusted cover deposits that let it drive it with a semicircular movement; the same as in the other type, a layer of ice cream went being adhered to the walls of the deposit; in this case, said layer was removed scraping with a metallic spatulas. Currently, to obtain ice creams and really creamy straws ,are employed electric, provided of palettes that remove the prepared while goes chilling, avoiding the crystals of ice. Some that are formed are autonomous and besides removing the cream, they create the necessary cold; in other, the electric mechanism only produces the revolving movement of the palettes, and the freezer the one that goes provided of an electric cable crushed and It is the one that chills, and is plugged in out of the same one so that the palettes rotate.The result obtained is equal of satisfactory in both models. But, in fact, the homemade procedure that is more used to freeze complete or partly ice creams and straws consists of introducing the corresponding preparations in the freezer, so that it can be in low temperature.
Preparation of ice creams and straws
In the preparation of ice creams you can use different ingredients, chosen logically in relation to the product are used that to have what you desired. It’s very habitual to devise them based on creams with vanilla, with coffee or with chocolate. The ice creams of biscuit type understand as main ingredients the eggs and the cream of milk mounted, very aromatic, richer in vitamins and with a contribution more drop of calories, the ice creams to base. They received currently above everything when it is incorporated a little sugar or is used exclusively or in part a sweetener, they can form part of the desserts minceur. We can tell that this denomination does not exactly mean that the desserts makes you thin, but that they do not make you gain weight.
Technique to continue to chill in the freezer
With cubes and other containers of aluminum, that is a good conductor of the cold as of the heat, very fast results are obtained; but this metal is dissuaded if among the ingredients emphasize juices or acid purées, being recommended in its place the containers of porcelain, crystal or plastic. To accelerate the freezing, dampen the chosen container and to introduce it a quarter of an hour in the freezer before pouring. They indicated in the prescriptions, because an excess of this product complicates too much the freezing. Expect until the prepared has already chilled completely to introduce it in the freezer and, later, to cover the container. To supply in a way the work that carries out the palettes of the freezers, manual or electric, to beat the prepared two times as a minimum: when it harms to be solidified and, again, past an average. So that all that consumes them, turn out to be more smooth, to remove the ice creams of the freezer it has to be 45 minutes before serving them and to leave them in the refrigerator; If you desire, form balls using the special spoon for that. The time of freezing depends, of course, of the ingredients used in the preparation and of the quantities, but you should calculate, as a minimum, some 3 hours for it to chill the sherbets, of Way that with the somewhat different ice creams of the straws that there are in the iced drink. They prepare itself with a quantity of water considerably superior than the straws, what does all that be frozen the little crystals of ice appear and the ingredients characterize them as a general rule are reduced to juices of fruits (especially lemon and orange) or infusions (coffee, tea),, and enough water.
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