HOW IT'S MADE
FoodCrumbles.com
October, 2021
Aeration
01.
Whip heavy cream (with a high fat content) light and fluffy
Why whip cream?
Normally, you'd use an ice cream machine to 'whip' in air!
Here we're using heavy cream's natural "powers" to hold on to air.
Air bubbles make ice cream light and easier to scoop!
Fold in condensed milk
02.
Fold it in gently, don't break up those air bubbles from step 1!
Condensed milk contains plenty of useful sugars!
Why add sugars?
This helps keep the ice cream nice and soft.
Sugar ensures not all water freezes!
In ice cream, you want some, but not all of the water to freeze.
The phenomenon is called FREEZING POINT DEPRESSION.
Fold in condensed milk
02.
The condensed milk also adds extra fats and proteins.
This helps make the ice cream smooth and stable.
Optional: add some cookies (or peanut butter!)
Just crumble the cookies and fold them through.
They add flavor and texture, without impacting the ice cream base
Freeze
03
Freezing stabilizes the ice cream
It ensures the air remains trapped and that it doesn't split!
Did you make your own 2-ingredient ice cream? Let us know! Twitter: @FoodCrumblesSci