Clean Ice Cream Making Tips
Making sure to keep your hygiene at an impeccable standard while making ice cream will ensure that you can keep your ice cream safe to eat for a long, long time. In turn, you’ll be able to furnish your family with sweet treats as much as you might like!
There are lots of things to bear in mind for this specific case, but we’ve got a few of the important ones here: let’s get to it!
Ensuring that you cook with clean utensils is the biggest part of food safety. Utensils make their way around the kitchen like nothing else, so they are most likely to pick up pathogens in your home.
Therefore, set your utensils aside in advance. Make sure that they’re as clean as possible, and only cook with those utensils. To know which utensils to clean, read the recipe in advance, and take note of what you’ll need to use. That will quickly and easily make your ice cream safer to eat in the long run!
You can also apply this practice to utensils that you’ll be serving your ice cream with. Serving scoops, for instance, could be submerged in boiling water for a few seconds before use. That way, they’ll be sterile, and they’ll quickly press through your ice cream, too!
Making sure that your ice cream batter is sterile is a wonderful way to ensure that your food will be safe.
However, if you allow your ice cream batter to get too hot, it will start to curdle, which will lead to a strange, cheese-like substance that certainly isn’t ice cream. Therefore, we always recommend that you heat your ice cream batter until the surface is barely steaming. This ensures that any pathogens within the mixture are killed, so your ice cream is safe.
Clean ice cream making tips:
In all of the recipes on our site, we make sure to mention heating your ice cream to that point – it’s important!
Properly sanitizing your containers is another way to ensure you won’t have any pathogens within your ice cream. It’s a little different than our previous tips, though, as it’s one that will only work in a ‘delayed-reaction’ sense.
Pathogens within your ice cream containers will be released into the ice cream if it thaws and is then refrozen. Therefore, preventing those pathogens from being within the tub at all will mean that you can prevent that problem from ever arising.
Ice cream containers are typically made from plastic, so using boiling water to sterilize them isn’t too wise an idea. Instead, we’d recommend looking for sterilizing tablets, typically used for brewing. The tablets are dissolved in water to create a solution that sterilizes utensils over time, while also being completely food-safe.