Ice cream is one of the most beloved desserts in the world. Each of us has enjoyed a delicious ice cream on hot summer days, but not everyone knows what goes into creating high-quality ice cream. In this article, we will reveal 5 interesting and little-known facts about ice cream production that will make you look at this dessert in a completely different way.
1. The quality of the ingredients is crucial
The first secret to good ice cream lies in the quality of the ingredients. High-quality ice cream starts with great base products – fresh dairy products, real vanilla beans, natural fruit juices and high-quality chocolate pastes. Each ingredient plays an important role in the taste and texture of the final product. Using natural and fresh ingredients ensures that the taste of the ice cream will not only be delicious, but also authentic.
2. The pasteurization process – key to safety and quality
The pasteurization process is one of the most important steps in ice cream production. It involves heating the mixture to a specific temperature that kills all possible bacteria and microorganisms without destroying the beneficial nutrients and flavors. This is not only necessary for the safety of the product, but also for achieving a smooth texture and deep flavor.
3. The mix between air and mixture is an art
One of the secrets to perfect ice cream is how much air is incorporated into the mixture during freezing. This process is called “overrun.” The ideal amount of air that is added is key to the texture of the ice cream. If there is too much air, the ice cream will be light and airy, but without any real flavor. If there is too little air, the ice cream can become too dense and heavy. High-quality ice cream usually has an “overrun” of 20-50%, which gives it the perfect consistency and texture.
4. Storage temperature is crucial for taste and texture
When it comes to storing ice cream, many people don't realize how important temperature is. To preserve the taste and texture of ice cream to the maximum, it should be stored at an optimal temperature of -18°C to -20°C. At higher temperatures, ice cream can start to melt and form ice crystals, which affects the quality and taste. That's why it's important to store ice cream in specialized refrigerated display cases and not expose it to temperature fluctuations.
5. The choice of additives – important for the balance of flavors
Additives in ice cream, such as fruits, nuts, chocolate chips or caramel, are not just decorations. They must be carefully selected to achieve the perfect balance of flavors and textures. Quality additives must be fresh and have a high content of flavor components. For example, real fruits add not only color and texture, but also natural flavors that make the ice cream more delicious and authentic. It is also important that the additives do not disrupt the main taste of the ice cream, but complement and emphasize it.
Producing high-quality ice cream is a true art that requires attention to detail and the use of the best ingredients. Every stage of the process – from the selection of ingredients to pasteurization and the addition of air – is important in achieving the perfect ice cream. At Medina, we pride ourselves on offering ice creams that not only satisfy taste preferences, but also meet the highest quality standards. Remember – when it comes to ice cream, every little thing counts!
