What You Need to Know
The process involves rapid freezing, tempering, and emulsification, with the Maillard reaction contributing to flavor and browning. Stabilizers like xanthan gum and guar gum are used to prevent ice crystal growth and improve texture.
Steps
- 1.
Turkish Dondurma (Turkey): Uses salep flour and mastic resin for stretchy texture
- 2.
Japanese Mochi Ice Cream (Japan): Combines flash freezing with glutinous rice coating
- 3.
Italian Semifreddo (Italy): Relies on partial freezing while maintaining creamy texture
The Science
Primary Reaction
Maillard reaction