Cream ice cream is a frozen dessert mainly made of eggs, milk, white granulated sugar and light cream. During the production process, the egg yolks are whipped by the egg separation method and then mixed with hot milk to form an egg and milk mixture. Then, whipped light cream or egg whites are added and frozen and stirred multiple times to form a smooth texture. It needs to be stored at -12℃ to -18℃ to set. The finished product can be paired with fruits, chocolate and other ingredients, and supports flavor adjustments such as condensed milk substitution.
Its traditional craftsmanship originated from homemade methods. The core steps include heating the egg and milk liquid over water until it becomes thick, mixing and whipping the cream in several portions, and freezing and setting it in sections. Modern improved formulas introduce adjustment schemes such as condensed milk replacing white sugar and whole milk powder replacing fresh milk, and emphasize the control of freezing temperature and deodorization techniques. Some processes enhance the fineness by adding lemon juice, sieving to remove bubbles, etc. The freezing time ranges from 4 to 8 hours. After molding, it needs to be softened at room temperature for shaping.
