Halva is a sweet confection common in the Middle East. The key ingredient is sesame seeds, which are smashed into a paste with sugar or honey. Sometimes chocolate coating, pistachios, or coffee swirls are added, but the main event is sesame, and there’s a dry but earthy softness to it.
Halva ice cream is an Israeli variation ice cream which is made of sesame Halva, tahini paste, eggs, cream and sugar. It usually topped by pistachios and by Silan (date syrup). On a hot day in Tel Aviv, cooling off with Halva ice cream is a popular pastime.
The word “emulsion” comes from the Latin word for “to milk”, as milk is an emulsion of fat and water, among other components. An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both the dispersed and the continuous phase are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, milk, mayonnaise, and etc. Continue reading the Effect of Emulsifiers in Ice Cream→
Quality of ice cream depends on many factors, including the storage temperature. Currently, the industry standard for ice cream storage is -28.9 °C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. Of course the premise is to ensure the quality of ice cream. Continue reading the Effect of Storage Temperature on the Quality of Ice Cream→
Gelato is the Italian word for ice cream, derived from the Latin word “gelātus” (meaning frozen). It is an all-inclusive term that loosely translates to ice cream but also includes anything from sorbet and yogurt to custards.
Compared to American-style ice cream (that is one made with egg yolks, as is basically the new standard in home recipes and commercial products), gelato has less fat in the base and less air churned into it during the freezing process.
Gelato, by comparison, uses more milk than cream, so it does not have nearly as much fat. Additionally, it usually-but not always-uses fewer (to the point of none) egg yolks, another source of fat in custard-based ice creams.It is churned at a much slower speed, which introduces less air into the base-think whipping cream by hand instead of with a stand mixer. That is why it tastes more dense than ice cream.
You can make both gelato and ice cream in your ice cream machine, remember, air is only one of the differences between them.