ANSWER
Artisanal ice cream is usually made in smaller, more closely watched and cared for batches with higher quality ingredients that come from local farms. Artisan producers are able to be ‘hands on’ as they make smaller batches of ice cream that will be sold and eaten in a short period of time to achieve the taste of ‘fresh’ ice cream (Ice Cream Alliance, 2015).
Ice cream with a higher fat content melts slower than ice cream with a lower fat content. The milk solids nonfat (MSNF) also contributes to texture and flavor. The quantities of fat and MSNF should be balanced for optimum consistency. Some suggestions for fat (%). MSNF (%) combinations are: 10/11.5 to 12; 12/11 to 11.5; 14/10 to 10.50 and 16/9.5 to 10. If the MSNF content is too low, it may lead to fat churning (Hilton et al., 2017).
The overrun (amount of air incorporated) for artisanal ice cream usually ranges from 20% (Soukoulis et al., 2014).
Differences between Home-made, Gelato and Industrial Ice Cream:-
Most industrial ice creams contain one or more stabilizers, which give the product a smoother creamier texture and more body, retard or reduce crystal growth (crystallization) during cold storage (Brown, 2007) compared to home-made ice cream.
Gelato is an Italian-style ice cream. It is a form of ice cream characterized by an intense level of color and flavoring (Tharp & Young, 2012).
| Home Made Ice Cream | Gelato Ice Cream | Industrial Ice Cream | |
| % Overrun | 50 – 80%. | 25 – 60%. | 50 – 80%. |
| Milk Fat Content | Higher fat content (10-16%). | Lower fat content (6 to 8%). | Higher fat content (10-16%). |
References
Brown, A. (2007). Understanding Food: Principles and Preparation (pp. 500-511). Stamford, CT: Cengage Learning.
Hilton, C. D. & Michael, J. L. (2017). High Temperature Processing of Milk and Milk Products (pp. 387-388). Chichester, West Sussex: John Wiley & Sons.
Ice Cream Alliance. (2015). Everything you’ve ever wanted to know about ice cream and more.
Soukoulis, C., Fisk, I. D. & Bohn, T. (2014). Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Comprehensive Reviews in Food Science and Food Safety, 13(4), 627-655. https://doi.org/10.1111/1541-4337.12083
Tharp, B. W. & Young, L. S. (2012). Tharp and Young on Ice Cream: An encyclopedia guide to Ice Cream Science and Technology (pp. 286-290). Lancaster, Pennsylvania: DEStech Publications.
