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Ice Cream Questions and Answers (Q&A)

Ice creams have changed throughout the years. At first, the flavors included chocolate, vanilla and strawberry and some restaurants continue to only serve those flavors. However, shops that specialize in ice cream do come up with some crazy flavors. They usually only bring out these flavors for a short period of time because they are only meant to be tried and not eaten time and time again.

This is because they are usually crazy flavors that do not sound delicious. People just want to experiment and say that they have tried them. Some of these flavors include Sweet Corn, Goat Cheese Beet Swirl, Lavender Honey, and Lobster ice cream. Some of these are introduced during certain seasons of the year or in certain areas of the country.

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S. Barnes

Driving down to Knowledge town

Ice cream and gelato are two frozen desserts, and whereby some gelato can look so similar with ice cream sometimes. Many even actually thought these two entities are the same, but they have quite some differences. The major difference between them is their texture. Gelato seems softer than ice cream, and it also melts faster than most ice cream. Another difference between these desserts is the way in which they have been served, Ice cream is usually served in its frozen state, while gelato is most time kept in warmer temperature when served.

Gelato is prepared from whole milk to cream, and it contains about 5-7% of fats, while ice cream contains above 10% of fats. The way they have been stored during preparation is also different; gelato is not churned as fast as ice cream. That is the reason why it even has a denser nature with about 25% air content, while ice-cream has about 50% air content.

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Begin by making the custard base. Split the vanilla pod using a small, sharp knife. Scrape out the vanilla seeds. Add the seeds and pod to the milk and cream. Bring the milk, cream and vanilla pod to the boil. Remove from the heat and leave to infuse for at least 10 minutes. Whisk the egg yolks and sugar until pale and fluffy. Reheat the cream mixture until nearly boiling. Strain and whisk into the egg mixture until completely mixed in.

Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously for about 10 minutes until thickened. Make sure the spoon touches the bottom of the pan. When done, the custard should be thick enough to coat the back of a spoon. Strain the custard into a bowl and allow to cool, then churn until scoopable. Transfer to a container to freeze before serving.

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