RKSM

Chemistry Project
Ice Cream

Name: P. Nirmala Standard: XII - A Date: 24/12/2013

Signature of Class Teacher

Signature of Principal

Ice Cream
Ice cream is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavorings and colorings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is smoothly textured semi-solid foam that is malleable and can be scooped. The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. Products that do not meet the criteria to be called ice cream are labeled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. The most popular flavors of ice cream are vanilla and chocolate.

Chocolate Chip Ice Cream

Ingredients 2 cups heavy cream 1 cup whole milk 1/2 cup sugar 1 teaspoon vanilla extract 4 ounces semisweet chocolate, chopped

Directions
1. Use an ice-cream maker. 2. In a large bowl, combine the cream, milk, sugar, and vanilla. 3. Follow the manufacturer's instructions for freezing. Once the desired consistency has been reached, stir in the chocolate. 4. Serve immediately or freeze in an airtight container.

Ice cream cone

An ice cream cone, poke or cornet is a dry, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, which enables ice cream to be held in the hand and eaten without a bowl or spoon. Various types of ice cream cones include wafer (or cake) cones, waffle cones, and sugar cones. Many novelty style cones are made, including pretzel cones and chocolate-coated cones. A variety of double wafer cone exists that allows two scoops of ice cream to be served side by side. Wafer cones are often made with a flat bottom instead of a pointed, conical shape, enabling the ice cream and "cone" to stand upright on a surface without support. These types of wafer cones are often branded as "cups".

Vanilla Ice Cream Ingredients:

2 cups heavy cream 1 cup whole milk 2/3 cup sugar 1 teaspoon vanilla extract 1 vanilla bean, scraped

Directions:
1. Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved. 2. Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat. 3. Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool. 4. Freeze in an ice cream maker according to the manufacturers instructions 5. Store in an air tight container and freeze for an additional 2 hours.

Strawberry Ice Cream Ingredients:

2 cups heavy cream 1 cup whole milk 2/3 cups sugar 1 1-lb box strawberries

Directions:
1. Wash and trim the caps off the strawberries. Then cut berries into slices that are approximately 1/4-inch thick. 2. Puree 1/2 of the sliced strawberries in a food processor or blender, and set aside. Combine cream, milk, and sugar in a saucepan and heat until the sugar is completely dissolved. 3. Remove from heat and pour into a large bowl. Add in the strawberry puree and mix well. Cover with plastic wrap. Chill in the refrigerator until completely cool to the touch. 4. While the custard is chilling, dice the remaining sliced strawberries into smaller pieces to mix in the ice cream. 5. Freeze the custard in an ice cream maker according to the manufacturers instructions. 6. Once the ice cream is done freezing mix in the diced strawberries, and pour into an airtight container. 7. Freeze for an additional 2 hours.

Blueberry Muffin Ice Cream Ingredients

3 cups half and half 1/4 cup sugar 1/4 cup brown sugar, packed 3 egg yolks 3/4 tsp kosher salt 4 oz butter 2 tsp vanilla extract 1/4 cup blueberry compote or jam 3 tablespoons cinnamon streusel

Directions:
Simmer the butter on medium heat until takes on a nice golden brown color. Remove from heat and allow to cool to room temp. In a large pot, bring the half and half up to an almost boil over medium high heat. Meanwhile, whisk together the yolks, sugars and salt until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of half and half in the pot. Return to medium low heat, and cook up to 170 degrees F, constantly stirring along the bottom of the pot to ensure even cooking. Once it has reached the 170, remove from heat and whisk in the vanilla and brown butter. Strain through a wire mesh strainer. Allow to cool to about room temperature in an ice bath and pop in the fridge. Once the mixture is chilled through, put it in your ice cream maker. Once its gotten pretty firm, pour the ice cream into a large bowl and fold in the blueberry compote and then the streusel so it ribbons through it. Put in a container and freeze until firm