Jun 26, 2017
It doesn’t matter if you’re young or old, it’s fair to say that most Australians have a sweet tooth. Over the last year, 93 per cent of consumers purchased ice cream, according to Nielsen Homescan, highlighting our love for this frozen dessert option.
We might now be in the midst of winter, but this doesn’t stop ice cream from being a fan favourite. As more exotic and innovative flavours appear on the market, ice cream is more than a summer treat – it’s an important add on to any QSR menu.
With Huxtaburger recently announcing the addition of mini ice cream burgers to their menu (complete with a vanilla ice cream patty rolled on crushed feuilletine pastry flakes, drizzled with a chocolate, strawberry or caramel sauce and stuffed between a slider-sized brioche bun) and Royal Stacks winning over fans with their homemade frozen custard, here’s what you need to know about the science behind a delicious frozen dessert.
What makes ice cream so good?
When customers tuck into a scoop of ice cream, their focus will be on flavour and texture. However, to get ice cream to this stage, chefs must get the recipe exactly right and understand the complexity of ingredients.
In order for ice cream to have that creaminess, flavour and soft texture that makes it so appealing, it needs to be frozen as quickly as possible following whisking. This helps micro ice crystals and air bubbles to form in the mixture – the basis for creamy and soft ice cream. Blast freezing also assists the creation of a thin surface barrier that ensures air is retained and the ice cream is able to keep its shape.
Put simply, ice cream doesn’t like changes in temperature. The longer that the mixture sits at room temperature, the more ice crystals will melt. When these ice crystals are frozen again they expand, which takes away some of the creaminess. Customers certainly know the difference between quality and sub-standard ice cream so getting this balance right is key.
Creating inventive ice cream flavours
One of the benefits of ice cream is its flexibility. Whether it’s added to a hot slice of apple pie or a children’s sundae, there are always new ways that QSR’s can leave their customers with a sweet end to their meal.
Recently, ice cream giants Ben & Jerry’s released a list of crazy trends that are gaining momentum around the world. While they might not fit into your existing menu, they could just offer that dash of inspiration needed for a new dessert option!
Alternative ice cream sandwiches
Sounds simple, right? Well, instead of using wafers, people are using everything from macarons and cupcakes to donuts and croissants. You could even try stacking them as high as possible for that wow factor!
Savory ice cream flavours
According to another trend, ice cream doesn’t even need to be sweet! Many restaurants are creating ice cream based around garlic, rosemary and even cheese. As a way to spice up your menu, you could serve ice cream with your mains!
Tecnomac blast chillers and freezers
If you want to produce high quality ice cream for your customers, there is no looking past the comprehensive product range from Tecnomac. Tecnomac blast chillers, such as the E520-USB, come with a special freezing function for ice cream to ensure its creamy, smooth and tasty every time.
The Tecnomac brand is known for its efficiency, durability and performance – everything that you need when producing complex food such as ice cream. To learn more about the range, get in touch with our expert team today.
Comcater – behind every great menu
As one of the largest suppliers of the Australian Quick Service Restaurant and Fast Food markets, Comcater is proud to present a portfolio of brands dedicated to high volume output, speedy service, consistency and space saving kitchen designs.
Perfect the art of a crisp chip with our huge range of Frymaster fryers, or grill the best burgers in town with thanks to the affordable Trueheat range. Plus with a staff filled with Chefs and industry experts, you’re guaranteed to find the right solution for any QSR need.