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HOW TO MAKE ICE CREAM BY: CAROLINE BRANK. THE HISTORY OF ICE CREAM… Ice creams origin is know to go back as far as the second century B.C The inventor.

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Presentation on theme: "HOW TO MAKE ICE CREAM BY: CAROLINE BRANK. THE HISTORY OF ICE CREAM… Ice creams origin is know to go back as far as the second century B.C The inventor."— Presentation transcript:

1 HOW TO MAKE ICE CREAM BY: CAROLINE BRANK

2 THE HISTORY OF ICE CREAM… Ice creams origin is know to go back as far as the second century B.C The inventor or date when ice cream was created are not certain. Alexander the Great enjoyed snow and ice flavored with honey and nectar. The first time ice cream came to the New world came in a letter written in 1744. The first advertisement of ice cream was in the New York Gazette on May 12, 1777. The summer of 1790 President George Washington spent around $200 on ice cream. Until 1800 ice cream was rare and exotic dessert and mostly just the elite people ate it.

3 THE PROCESS OF MAKING ICE CREAM It starts with cows not just a few but tens of thousands of them. Then, from hundreds of farms that sell their raw milk, then the milk is separated into heavy cream and condensed skim milk, then shipped. Then, when the milk and cream arrive at the factory in a truck, the milk and cream is pumped into four 6,000-gallon storage silos, and kept cool at 36 degrees. Then it is blended in a huge blender, A batch of ice cream mix starts with heavy cream, condensed skim milk, and liquid cane sugar, then adds more ingredients. Then is blenderized for a few minutes, then goes through strainers and stored until ready for the pasteurization process.

4 MORE STEPS…. Pasteurization is the process of heating the mix in order to kill harmful bacteria. The pasteurization process is made up of a series of plates, hot water flows on one side of the plate as the cold mix is pumped on the other side of the plate, then heat from the hot water is transferred to the mix. Before the mix cools, it is put into the Homogenizer. The mix is forced with high pressure through a small opening, so that the fat particles from the cream are divided very finely. When the mix cools, it is pumped into the tank room. Held there for a few hours. They add the flavoring to the mix from big stainless steal vats. When the proper amount of flavor is added, it goes to the freezer, as the mix freezes it becomes ice cream as it is scraped way from the side of the barrel

5 MORE STEPS… After freezing the mix to a cream at 22 degrees, they can either make a chunky ice cream or a smooth ice cream. Then the ice cream is pumped directly into a pint-filling machine, but if the flavor is a chunky ice cream it goes to the chunk feeder. Then the ice cream is passed through a blender attachment, which mixes the chunks throughout the ice cream. Have you ever wondered how the ice cream is so perfectly swirled? Well its called variegate. How it works is the ice cream passes through the Contherm, this lowers the temperature just enough to keep them from pooling. Then it inserts cooled variegates into the ice cream stream. Next, ice cream is put into containers, done with the automatic filler, after the cups are filled, the machine also puts the lids on the cups.

6 MORE STEPS… The next step is called hardening, this is when the packaged ice cream is frozen to below zero in a spiral hardener. After the hardening the pints are frozen solid. They are ready for packaging. The machine turns every other pint upside down. There are 8 pints in each sleeve or package. Next, the quality assurance these people make sure every pint meets the strict standards. Last but not least its distributed for all of us to enjoy nationwide.

7 RECOURSES http://www.benjerry.com/flavors/how-we-make-ice-cream#3timeline http://allrecipes.com/Recipe/Vanilla-Ice-Cream-V/Detail.aspx?evt19=1 http://www.idfa.org/news-views/media-kits/ice-cream/the-history-of-ice- cream http://www.idfa.org/news-views/media-kits/ice-cream/the-history-of-ice- cream


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