I just read another article about how the commercial ice cream manufacturers make ice cream. In particular, how they have their freezers set up.
The University of Delaware’s UDairy Creamery has three different freezers. Each is set at a different temperature, to achieve a different effect. One for churning, one for hardening, and one for storing and easy scooping.
So unless you have three freezers that go below 0 degrees, you won’t get the same end results.
They also use stabilizers and gums to get the texture in their ice cream. And lots of overrun (that’s the amount of air added when the base mixture is churned into ice cream.)
So their 5-gallon base ends up being an 8-gallon batch of finished ice cream. You’re paying for 60% air when you buy their product.
Read more about commercial ice cream manufacturing.
But you know what? That’s okay by me. Because not only do I not want to be eating gums and stabilizers, I do not want to be paying for premium air.
I love making homemade vegan ice cream. If you’re interested in learning more, you can read more in my book. It gives you all the tricks and tips to getting the best homemade product from your ice cream machine. It’ll even teach you how to make chocolate chips the same way the commercial manufacturers do. You’ll never want to dump a handful of chocolate chips in your ice cream ever again!
Here’s a recipe for vegan Pumpkin Ice Cream. You don’t need an ice cream machine to make it, but I recommend one. Because you’ll get wonderful, creamy ice cream at home, made with ingredients you want in it, when you want it.
Disclaimer: I am affiliated to the products recommended on this site.