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png, transparent chocolate ice cream with chocolate syrup, chocolate ice cream, strawberry ice cream, ice cream cone, ice cream, cream food leaf

png, transparent chocolate ice cream with chocolate syrup, chocolate ice cream, strawberry ice cream, ice cream cone, ice cream, cream food leaf
png, transparent chocolate ice cream with chocolate syrup, chocolate ice cream, strawberry ice cream, ice cream cone, ice cream, cream food leaf

Making Ice Cream in an Ice Cream Maker
Being a scientist and ice cream lover, I recently started experimenting with making my own ice cream. After a few kitchen disasters, I started to get the hang of making a decent mixture to use in an ice cream maker.

It is possible to use this recipe and freeze the mixture without stirring it, but that will leave you with an ice cream that is hard and unyielding, instead of the smooth and creamy texture you should get by using a good ice cream maker.

The reason for this lies in the fact that by stirring the ice cream mixture, air gets trapped in the mixture as is freezes, giving it the creamy texture and at the same time expanding it, much like whipped cream. But like whipped cream, you pay for that rich texture with a reduced storage time of the ice cream.

To get the best texture, you also want to have the mixture as cold as possible (without freezing) before adding it to the ice cream maker. Also, the mixing bowl in the ice cream maker should be cooled before adding the mixture to it for the same reasons.

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