Can you use a blender to make proper icecream/gelati or only sorbets from frozen fruit and ice?!
They market them as being able to make icecream but I don't see how they can because they don't have the ability to churn like an icecream maker does or to keep themselves cool!.Www@FoodAQ@Com
Answers:
The key word in your question is, 'proper!.' My answer never having tried to do as you question would be a simple no!.
'Proper' Ice Cream of any kind to me needs 'mixing!.' Not churning, something a blender can do (A blender could make butter!.) Understanding a bit of ice cream science will help!. The paddles of an ice cream maker touch or barely touch the sides of the ice cream can!. There is a reason for this!. The wall of the can needs to be below freezing!. There is a reason for this too!.
Now the reasons!. As the paddles spins around it compresses the ice cream mix against the side of the can!. A very fine layer of the mix freezes!. The next paddle removes the frozen layer and adds a new layer!. It freezes!.!. and so on until you have a lump of soft frozen ice cream!.
The science of ice cream continues with how large the ice crystals become when the mix is frozen against the can!. Your tongue is quite sensitive to the size of an ice crystal!. The smaller the ice crystal, the creamier the ice cream!.
Among other things cream provides an even creamier texture because it has butter fat in it!. Fat does not freeze solid like water!.
Milk is less creamier because it contains less fat and more water!. Thus you get ice milk when you don't use cream!.
Gelati and sorbets from frozen fruit and ice as you know are not creamy at all but again, it would be in my opinion, a blender could not come close to what the paddles of an ice cream maker can do!. I see slushi for some reason!.
As for commercial ice cream mix or ready mix as it is called and my experience here is just a short time working at a place that had a soft serve ice cream machine was, it' not ice cream at all but a emulsification and homogenization of ingredients that trick your senses into thinking you are eating ice cream!. (Look at the ingredients) This is akin to liquid non dairy creamers, cool whip and the like!.
A last word on quality ice cream, the quality of the can and the paddles are important in an ice cream maker purchase!. Scratches in the can will affect the outcome causing larger ice crystals!. So, the finer the layer of mix that gets frozen to the side of the can, theoretically, the smaller the ice crystal that will be formed!. Www@FoodAQ@Com
'Proper' Ice Cream of any kind to me needs 'mixing!.' Not churning, something a blender can do (A blender could make butter!.) Understanding a bit of ice cream science will help!. The paddles of an ice cream maker touch or barely touch the sides of the ice cream can!. There is a reason for this!. The wall of the can needs to be below freezing!. There is a reason for this too!.
Now the reasons!. As the paddles spins around it compresses the ice cream mix against the side of the can!. A very fine layer of the mix freezes!. The next paddle removes the frozen layer and adds a new layer!. It freezes!.!. and so on until you have a lump of soft frozen ice cream!.
The science of ice cream continues with how large the ice crystals become when the mix is frozen against the can!. Your tongue is quite sensitive to the size of an ice crystal!. The smaller the ice crystal, the creamier the ice cream!.
Among other things cream provides an even creamier texture because it has butter fat in it!. Fat does not freeze solid like water!.
Milk is less creamier because it contains less fat and more water!. Thus you get ice milk when you don't use cream!.
Gelati and sorbets from frozen fruit and ice as you know are not creamy at all but again, it would be in my opinion, a blender could not come close to what the paddles of an ice cream maker can do!. I see slushi for some reason!.
As for commercial ice cream mix or ready mix as it is called and my experience here is just a short time working at a place that had a soft serve ice cream machine was, it' not ice cream at all but a emulsification and homogenization of ingredients that trick your senses into thinking you are eating ice cream!. (Look at the ingredients) This is akin to liquid non dairy creamers, cool whip and the like!.
A last word on quality ice cream, the quality of the can and the paddles are important in an ice cream maker purchase!. Scratches in the can will affect the outcome causing larger ice crystals!. So, the finer the layer of mix that gets frozen to the side of the can, theoretically, the smaller the ice crystal that will be formed!. Www@FoodAQ@Com
You can make ice cream by using blender!. Buy ready mix ice cream, do what they instruct on the package, and freeze in freezer until set, break them into small piece and put in blender, blend until smooth, and return the ice cream into tray, freeze again, repeated few time, lastly, pour the blended ice cream into a tub and keep in freezer until time to serve!.Good luckWww@FoodAQ@Com