Ice Cream Flavoring – Two Ways to Spice Up Your Ice Cream

There’s no shortage of flavors in the freezer section these days, but to truly craft delicious ice cream you need to be inventive and experiment. Focusing on flavor rather than mixing-in or textural additions is the key if you want your masterpiece ice cream treat to be something worth sharing with the masses. Ice cream is an emulsion – meaning its mix of fat and water must remain cohesive in spite of its tendency to separate over time; similar to salad dressing, mayonnaise, and cake batter in that regard – therefore you must ensure its flavor has an intense impact or you risk creating an unappetising mess of flavors in its place!

Therefore, we suggest experimenting with ice cream flavoring – which will have more of an impact than adding fruit or nuts alone. Here are two strategies for doing just that:

The Step

A simple approach is to add whole ingredients or extracts that you plan to add later to your ice cream base. Cream offers the ideal setting, being composed of 36% fat; thus providing more effective flavouring capabilities than milk’s only about 5% fat content. Here you can add any type of ingredient imaginable: whole spices, herbs, peppers or citrus peel; pressed or toasted nuts; pureed fruits; even whole or powdered things such as cinnamon or garlic powders – the idea being to extract their flavour compounds evenly into the final product.

Be wary: adding too many extracts, oils or flavorings may cause your ice cream to curdle and separate. So be mindful when adding extracts, oils or other flavorings; start out slowly, increasing as needed to reach desired flavor profile. Also keep in mind if adding high proof alcohol like whisk(e)ys or nut liquors so they don’t freeze up too hard before being mixed in with liquid ice cream base.

For those feeling adventurous, ice cream flavourings offer another alternative for creating recipes. Chocolate makes an excellent egg-free base which stands up well to virtually all add-ins; just remember to add sugar as this will prevent crystal formation and ensure creamy results! Once ready to freeze in an ice cream maker or refrigerate for four hours – when serving simply scoop into glasses!