HomeGuideHow to recognize good homemade ice cream The 11 golden rules

How to recognize good homemade ice cream The 11 golden rules


How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creams

Not just in summer, but also in winter by now the ice cream has entered fully into the heart of the Mediterranean diet. But what may seem like a light food can hide big dangers that it is important to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.

An ice-cream dthe poor quality it can not only contain a high quantity of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetic and children, or dyes or preservatives that can create some serious disorders in digestion or reactions allergic.

For this reason, in collaboration with the experts of Gelatosità we have tried to enclose the most important observation rules for to recognize good ice cream "by eye".

1) Gonfio (exposed in the ice-cream counter with the "mountain" shape)

A healthy ice cream can not overflow from the pan without melting as the temperature kept inside it is of -14 °, but outside the situation changes: the temperature is that environment and the ice cream should melt.
If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.
An escamotage often exploited to improve the appearance of ice cream making it more inviting, but the cost is a big sacrifice in terms of quality of the same.

2) Strongly colored (acid or very bright colors)

The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.

3) Granitic (presence of grains in the palate)

Never happened to perceive small flakes of ice in the inside of the ice cream? They are a clear sign of the addition of water to ice cream, clearly perceptible on the palate, often a symptom of a frozen ice cream. Practice that could be due to thawing and subsequent refreezing of a slice of meat. Would you eat it?

4) Fruit ice cream with milk

Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is probably a ploy to disguise it poor quality of raw materials.

5) Of unlikely tastes

Just like the now famous "Puffo" flavored gelato is nothing but a stuffed fiordilatte taste dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children's diets by now prohibited in craft workshops. A serious ice-cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.

How many days are there some flavors?

It is important to bear in mind that the process of oxidation ice cream begins as soon as it is exposed in the ice-cream counter in contact with the air.

6) Stopposo

The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.

7) Satievole (Sense and fullness)

A too nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it must not give the body a sense of satiety. Ice cream is not an abundant dish of pasta, it should not give the same feeling.

8) Resists melting

Does ice cream struggle to melt? It is a serious indication of the use of products chemicals.

9) It melts immediately

But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it's too high.

10) Fat (buttery)

The patina of fat in the mouth is a negative symptom, which emerges particularly when using hydrogenated fats.

11) Thirst after ice cream

The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream should not make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you do not feel thirsty (the fruit already contains the right amount of water). If you eat a dish prepared with condiments and more, the body asks for water to be able to synthesize (digest) what you ate. The more you get thirsty after an ice cream the more the ice cream is processed and therefore not very natural.

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