LG ice cream powder base is an essential component of ice cream.

LG Powder helps combine ingredients together, improve the structure and reduce the melt-down speed of the ice cream. They are made from six types of various sugar emulsifiers and vegetable fibre and vegetable protein as stabilizers. If you are making ice cream first time, do not rush for comments, gain more experience with practice. You only get perfect results with practice, real experience and the right combination of recipe.

The Ice Cream Production Process

Pasteurisation - is essential for commercial ice cream production and an important part of any preparation of not pasteurised or raw milk based ice cream. Ice Cream base mix is heated to about 80° Celsius and stirred to enhance the emulsion of fat into the ice cream base, and then the base should be chilled rather quickly. Milk and cream sold in retail within UK and EU is already pasteurised.
Ageing / Maturing - for the best results ice cream base is given time (between 4-24 hours) to age and mature in fridge temperature before freezing. Allow your base mix to mature overnight in the fridge, as this will improve the final texture of the ice cream considerably.
Freezing - use ice cream maker whether domestic ice cream maker or commercial batch freezer, it makes no difference. The ice cream base is pumped into a metal barrel and surrounded by a very cold refrigerant. During the churning, the base is being frozen.
Hardening - after the freezing, you have created ice cream! However, fresh out of the churning-step, ice cream is actually only about half-frozen and may need some further time in a freezer to gain more stability.

Helpful Tips for Making Ice Cream

There are a lot of variations in preparing the Ice cream base mix. We provide here typical recipe (LG Ice Cream Base Powder Recipe) with balanced proportions for the base. Quality ice cream contains more dairy fat and less infused air, making it denser, richer, stable and smoother ice cream.

You can increase or decrease the dosage between 5g and 6g according the mix. So, if you are making lots of different flavours and are adding paste or fresh fruit into the mix, then maximum dosage is 6g LG Powder per litre of your mix.

Lumpy ice cream? - Please use an electric mixer or hand blender to mix all ingredients in your recipe, which breaks down the lumps and clumps to form a smooth mixture without wasting any of the powder.

Please remember, you cannot make high quality or professional ice cream by leaving the mix in a domestic freezer without use of ice cream machine. Nevertheless, with the right freezing and stirring process you can make your own tasty ice cream.

If you are making ice cream first time, do not rush for comments, gain more experience with practice. You only get perfect results with practice, real experience and the right combination of recipe. Make your own ice cream and have fun!