I want a party with roomfuls of laughter, ten thousand tons of ICE CRRREAM!

My desk has gotten messy and I realized that my ice cream notes were hiding beneath it all.  Plus I saw the cutest old couple sitting outside SF's Mitchell's Ice Cream Parlor enjoying their single scoop ice cream cones.  Super presh!! So here I am to tell you all about Part 1: ice cream composition.  It's always a nice conversation starter! :D

Ice Cream Composition:

• milkfat- fat that comes from milk, cream, or fat alternative
• non-fat milk solids- Everything else in milk - fat= proteins, lactose(milk sugars)
• stabilizer- main function is to hold ice crystals in place or bulk up the product (ex: carrageenan, guar gum, xanthan gum)
• emulsifier- ingredient used to get fat and water to blend, provides viscosity and can substitute for a stabilizer (ex: buttermilk or egg yolks)
• flavors/colors/sweetners- extra sugars, fake coloring, flavor juices for deliciousness

Those are literally the minimum 5 ingredients you need to make ice cream.  That's why Haagen-Dazs has made such a profit on this new product.  People want to know their ingredients are real and not something created in a lab.  Even though this product probably was. lol.

To just get it out there that Mr. Jeff Potter was incorrect about ice cream composition:  Those "pockets" in the ice cream are not from water.  If it is, you have a serious problem with your ice cream company because they are thinning out the milk.  The "pockets" in the ice cream composition is from AIR.  It is a contributing factor to what makes the texture of the ice cream.  The more air mixed in, the fluffier the ice cream tends to be.  Cheap ice cream has a lot more air because you're paying for...nothing, actually.  Ice creams like Haagen-Dazs or Ben & Jerry's use around a 30-45% overrun, which just means less air put in equaling a denser/smoother ice cream product.  And if you notice, those brands are more expensive. I would know.  Those are some of my favs. :)

There is much more to know but I'll let this solidify before I continue on Part 2: Processing.

P.S.  Got an interview for a dessert position.  It went well and I'm moving onto the next level. Whoo! I like how the main concern was if I understood the weather in the east coast.  AKA BURRRRRRR. I'm going to need a good coat and awesome cute boots.  Yes, that is the first thing I think of. lol.