VIDEO. When ice cream manufacturers sell us air
The discrepancy and considerable: "The pot is 900 ml for 482 g of ice cream, reads Henri Guittet, a Parisian ice cream maker, on the back of a tub of Carte d'or chocolate ice cream (i.e. 530 g for 1 liter, Editor's note ). This shift is due to the expansion, that is to say the amount of air that was incorporated into the ice cream at the time of making it. At Carte d'Or, air represents 47% of the volume. To compare, our craftsman, owner of the Glazed brand, weighs 1 liter of his own homemade ice cream: "950 g" is displayed on the scale, or only 5% air! At our request, Henri Guittet will try to copy the industrial product. He makes a cream by mixing milk, milk powder, cream, honey and chocolate (industrial ice cream contains about ten ingredients). And pour the preparation into a so-called “Italian-style” ice cream machine. “This wheel, he explains, pointing to a circular control inside the machine, it allows us to adjust the volume of air that we are going to incorporate. We're going to push it to get as much air as possible. »
