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Ice Cream Making
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Flashcards
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Milk
Provides the base and primary source of dairy for ice cream.
Cream
Adds richness and contributes to the creamy texture.
Sugar
Serves as a sweetener and lowers the freezing point.
Egg yolks
Used as an emulsifier to help fat and water mix, giving a smoother texture.
Churning
A process that incorporates air and prevents ice crystals from forming too large.
Freezing
The step where the mixture drops below 0°C and ice crystals start to form.
Flavorings
Used to enhance or add complexity to the taste profile of ice cream.
Overrun
The percentage increase in volume from incorporating air during freezing and churning.
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