Strawberry Ice Cream: The Art and Science Behind Its Delicious Making

Strawberry ice cream is a delightful treat enjoyed by many. Whether you're making it for a special occasion or simply to satisfy a sweet tooth, understanding the process and ingredients is crucial. This guide will walk you through the making of strawberry ice cream, from the farming of fresh strawberries to the commercial shelf life considerations.

What is a Strawberry Ice Cream Recipe?

A strawberry ice cream recipe is a detailed set of instructions written in sequence that helps you create a dish using wholesome, fresh ingredients. While some recipes may include personal touches such as homemade strawberry preserves, a chocolate syrup, or even grandma’s secret recipe, the essence remains the same—you end up with a dessert that’s as delicious as it is delightful.

Factors in Making Strawberry Ice Cream

The process of making strawberry ice cream varies based on the intended use of the ice cream. Here are some factors to consider:

For Immediate Consumption: If you're making ice cream for immediate consumption, such as for family and friends within the next day or two, you can use fresh fruits. For Retail Use: If you intending to make it for an ice cream parlor and plan to scoop it within 3 days, you can still use fresh fruits. However, this isn’t the case for commercial use. Commercial Use: If you intend to sell your ice cream commercially, it needs to have a 6-month shelf life. This means you'll need to take specific steps to ensure it stays fresh in the freezer.

Commercial Strawberry Ice Cream Making Techniques

Since I'm a small artisan ice cream maker based in rural Scotland, I have had to make ice cream with a 6-month shelf life. Here are the key steps I follow:

1. Stabilization of the Ice Cream

To ensure the ice cream has a long shelf life and doesn’t develop tiny crunchy ice crystals, I use stabilizers. The most common stabilizers are egg yolks and vegetable gum powders. Here's my approach:

Egg Yolks: Primarily used as emulsifiers to help the butterfat and water blend. Vegetable Gum Powders: Used to achieve the desired texture and consistency.

Initially, I resisted using gums due to the slight off-taste they impart. However, after experimentation, I found that a combination of Tara Gum and Xanthan Gum works best. Tara Gum is a natural, taste-neutral option that has less of an off-flavor compared to other stabilizers like Guar and Locust Bean Gum.

2. Adding Straberry Flavouring

Strawberry ice cream demands a rich, distinct strawberry flavor, especially when intended for commercial purposes. Here are the two main ingredients I use:

Freeze-dried Strawberry Powder: It provides a robust, concentrated flavor, ensuring the taste of strawberries is prominent. Strawberry Juice Concentrate: This is a commercial product typically used in large quantities and is sold to trade customers. In my 8-liter batch, I add between 300ml to 350ml of the juice concentrate and 120 grams of the freeze-dried strawberry powder.

If you’re content with a more subtle strawberry flavor, you can stop here. However, for a clear and distinct strawberry flavor, as we aim for in our product, you’ll need to incorporate both these ingredients.

Conclusion

Strawberry ice cream, whether made for personal consumption or commercial sale, requires careful consideration of ingredients and techniques. By understanding the science behind stabilization and flavoring, you can create a truly delightful and long-lasting ice cream dessert.