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Ice Cream (International) — Recipe | Foodgeist
🍰dessert·Internationaleasy
Ice Cream
Gear for Ice Cream
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Place in home ice cream freezer and mix until firm. Makes 4 quarts.
Peer-Reviewed Optimal Ranges
Duration
24min
36
Based on 2 papers
Safety thresholds
plant-based ice cream→ has →high cell density of viable lactic acid bacteria
density: >107 cfu/mLstorage: 120-days storage at −20 °C
“A high cell density (>107 cfu/mL) of viable lactic acid bacteria during the 120-days storage at −20 °C confirmed the potential of the plant-based ice cream to be used as carrier of probiotics”
ice cream→ caused →VTEC O145 and E. coli O26 infections
“In October 2007, an outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145 and E. coli O26 occurred among consumers of ice cream produced and sold in September 2007 at a farm in the province of Antwerp (Belgium).”
homemade ice cream→ increases risk of →Salmonella Enteritidis infection
odds_ratio: 4.3
“homemade ice cream (OR = 4.3)”
What science says
compound effect
“Ice cream's structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms.”
“Ice cream's structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms.”
“To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements.”
ice cream→contains→probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements
“Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil.”