Artisan home made ice cream has been a focus of hot-spot frozen dessert storefronts, but now more mainstream chefs are scooping up the possibilities, according to the National Restaurant Association’s “What’s Hot” chef’s survey for 2012. Chefs say that artisan homemade ice cream is worth experimentation and an appearance on the menu.
With specialty flavors changing as fast as the chalkboard sign in front of a street-side boutique can be erased, some things, like the quality ingredients inside the ice cream, remain the same. Behind every scoop of sweet-corn or coconut-jalapeno flavored ice cream are the classic ingredients that make it smooth, creamy and delicious, namely cream, sugar and real eggs.
Obviously the dairy ingredients lend ice cream its distinctive flavor, but particularly in a vanilla-based ice cream egg yolks also contribute to flavor and color. More importantly, the egg yolk acts as an emulsifier and enables the milk fat to be evenly dispersed throughout the ice cream during freezing, creating a smooth texture in the finished product. The quality and purity of these classic ingredients creates the smooth, pure base that acts as the perfect setting for the more exotic ingredients and flavors for a memorable dessert experience.
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