Production methods for artisanal ice cream

Today in our Krämagazin blog, we want to take a closer look at the different production methods for artisan ice cream ice cream. What production methods are there actually? What are the advantages and disadvantages do they have? Which devices do I need? And which production method is actually the best for me?

Three basic production methods

There are three basic production methods for artisan ice cream:

Production using the cold process, the classic hot process with pasteurization and maturing or with combined machines with heating and cooking functions .

In the so-called cold process the ice cream mix is produced from various ingredients in a cold state, without heating or pasteurization, i.e. balanced, weighed and mixed. This cold-produced ice cream mix is placed directly into an ice cream machine and frozen into ice cream. All you need is an ice cream machine, not a separate pasteurizer or a combination machine with a cooking function

Often referred to as "classic ice cream production" ice cream production is based on the production of a basic basic ice cream mix (usually based on milk) in a pasteurizer. pasteurizer. The ingredients are weighed, mixed and placed in the pasteurizer, which first controlled heated and then cooled back down to 4 °C. Only then is the pasteurization is complete. The end result is usually a "milk base" (Italian "base bianca") is available in large quantities, which is then used for up to 72 hours and can be used as a "base mix", which is then used with other ingredients (vanilla, nut, cocoa, etc.) to produce all other types of milk ice cream. Of course, it is also possible to pasteurize each flavour separately, given the right quantity - but more on that later.

With the combination method each each type of ice cream is produced separately in portions and cooked in a cooking cylinder, then fed directly into the freezing cylinder and frozen straight away without a cooling or maturing phase. That is why this is also not a pasteurization processbut a heating or cooking of the mix. In almost all cases, special combination ice cream machineswhich each have a separate cooking and freezing cylinder have separate cooking and freezing cylinders.

Why heat at all?

Before we go into the advantages and disadvantages of the different production methods, let's take a quick look at the basics: Why should ice cream mix - especially if it contains fat - actually be heated at allbefore freezing it again afterwards? There are three main reasons for this: Hygiene, texture and shelf life

Heating for hygienic safety: On the one hand, heating the mass largely kills any bacteria that may be present. bacteria are largely destroyed - This makes the ice cream much hygienically safer. It doesn't matter whether the products are fruit, milk, eggs or anything else. Controlled heat kills the bacteria and thus ensures hygienic safety in the ice cream.

Activation of stabilizers to improve texture: A uniform, creamy texture of the ice cream with the smallest possible ice crystals and a velvety feeling on the tongue is an extremely important factor for a high-quality ice cream. To achieve this, the dry substances, fat and water molecules contained in the ice cream must be stabilized with the help of stabilizers as evenly as possible with the help of stabilizers. Many high-quality and natural stabilizers stabilizers require heat for activation.

Longer shelf life due to maturing: The stabilizers also prevent the "or separation of the water and fat molecules contained in the ice cream. in the ice cream. This process works best in the so-called "ripening phase", when the stabilizers activated during the heating process activated during the pasteurization process "mature" for a further 4 to 8 hours (usually overnight) and stably bind all the ingredients of the eixe together. This leads to a significantly longer sensory shelf life of the of the finished ice cream.

Advantages and disadvantages of the production methods

So, after the brief digression on why ice cream mix should be heated in the first place, let's take a look at the advantages and disadvantages of the three production methods.

Cold processing: Simple and inexpensive, but with disadvantages

Obviously, the cold process - production of the mix in a cold state and direct freezing - does not offer any of the above-mentioned advantages of hot production. Due to the lack of heating, increased hygienic caution is required, and some ingredients (e.g. fresh eggs or raw milk) must not be used at all.

The texture of the ice cream is less creamy and the shelf life (whether in the counter or in the ice cream freezer) is significantly shorter.

The biggest (and absolutely obvious) advantage of this production method is that you only need one ice cream machine - the investment and investment and acquisition costs are therefore by far the lowest.

Basically, one can therefore say that cold production is the cheapestbut also the least high-quality way of producing artisan ice cream.

Don't get us wrong: with great ingredients and loving handiwork, you can also produce great ice cream using the cold process. But the other production methods make it even better.

It should also be added that many manufacturers of ice cream bases now offer completely ready-made, so-called "sprint products" - ready-made ice cream mixes in powder form that only need to be mixed with water and/or UHT milk - or even UHT ready mixes in liquid form in liquid form. Quasi "convenience ice cream". This form of production naturally requires cold processing is absolutely sufficient - all you need is an ice cream machine. The resulting ice cream is not bad - but it is not a genuine, artisanal and homemade ice cream more.

Our recommendation for cold processing is the Carpigiani Labo XPL-Pan easy-to-operate, high-quality ice cream machine from Carpigiani with an optimum price-performance ratio

Combi method: the perfect compromise for ice cream perfectionists

The combination method - producing and heating the individual types of ice cream in portions and then freezing them immediately - offers several advantages over cold production.

The hygienic safety due to the heating of the ingredients and the creamy texture by activating the stabilizers is offered by the combi method as well as the classic method.

However, as one variety is frozen out directly after the other, the ripening phase unfortunately omitted - and so the ice cream generally does not have not have the shelf life and storability of classic production.

The basic base must be individually weighed and mixed for each variety produced produced - this is more time-consumingthan using a pasteurizer to produce a large quantity of "base mix" at once. Working in parallel with cooking and freezing cylinders requires a lot of concentration and is somewhat slowerthan with a pure ice cream machine.

However, each individual variety can be can be perfectly and individually balanced and produced whereas a certain compromise must always be found when using just one "Base Bianca".

For the combination process, a Combi ice cream machine with cooking and freezing function This is more expensive than a pure ice cream machine, but cheaper than a variant with a pasteurizer. The investment costs are therefore in the middle of the three variants.

Our recommendation for the combination method is the Coldelite Compacta VariO with cooking and freezing function.

Classic production: Highest quality and durability, but not without compromise

The classic production with ice cream machine and one (or more) separate pasteurizer(s) offers many advantages and is the the most common production method among professional gelato makers.

The mix is hygienically safe through heating, the creamy texture due to the activation of the stabilizers and the shelf life due to the ripening of the stabilizers during the maturing phase optimal.

In all situations in which the ice cream has to keep longer must have a longer shelf life - e.g. in centralized production for several locationsin the production of bottled ice cream for the food retail trade - we always recommend in any case a classic production processn with pasteurization and maturing.

Working is quick and convenientas the basic mix only needs to be weighed once and not for each individual portion, and the ice cream machine can reach its maximum production speed. maximum production speed production speed.

However, there are also disadvantagesOf course the investment with this type of production highest highestand, as already briefly mentioned in the previous section, the production of a wide variety of ice cream flavors from a neutral base ultimately always a compromise - The best way to make ice cream is to balance and produce each flavor individually and optimally.

Our recommendation for classic production is a combination of the Carpigiani Labotronic HE and the Carpigiani Pastomaster HEthe two top models from the market leader Carpigiani.

The royal road - the best of all worlds

The famous "royal road" would therefore be to advantages of the different production methods with each other combine.

In concrete terms, this means Use not just one, but several pasteurizersand the different mix families - e.g. white base, chocolate base, etc. - each in a perfectly balanced pasteurizer and allow them to mature.

This combines the best of all worlds: Hygienic safetycreamy texture, optimal durability, efficient work and always a perfectly balanced ice cream mix.

But it is also clear that this naturally requires high investment - and is therefore only suitable for very large and professional ice cream productions be considered.

Conclusion: It depends on you!

Your decision in favor of a specific production method depends on many factors: The the size of your ice cream parloryour budget, your quality standards and the variety you want in your ice cream range you want to offer. Each method has its own advantages and challenges.

The cold process is a good fit if you are just starting out or are running a small business and need to your resourcesor when using convenience convenience alternatives such as Sprint products or UHT liquid mix.

The combination method is suitable if you are looking for high quality at medium investment costs and are prepared to make certain compromises in the maturing phase and durability, as well as for perfectionistswho each ice cream flavor individually and optimally and are prepared to put in a little more effort to achieve this.

The classic method with pasteurization is the best choice for larger farmswho not want to compromise on quality and efficiency and for all situations where the longest possible shelf life is required. longest possible shelf life of the ice is crucial.

The "royal road" with several pasteurizers for the different varieties requires a high investmentbut combines the best of all production methods and is suitable for large, professional ice cream laboratories.

What is and remains certain is that the quality of your ice cream depends not only on the chosen production method, but also on the care in the selection and processing of your ingredients and the love and passionthat you put into the production.

Regardless of the method, with the right ingredients, expertise and dedication, you can make delicious, high-quality ice cream. We hope this article has helped you to understand the different options and make the best decision for your ice cream making. Good luck and have creative fun with your ice cream creations!