Name-brand standard 60–90 130–250 Economy standard 90–100 120–150 “French” (commercial) 60–90 130–250 French (handmade) 0–20 150–270 Gelato 0–10 300–370 Soft-serve 30–60 175–190 Low-fat 75–90 80–135 Sherbet 25–50 95–140 Kulfi 0–20 170–230 Making Ice Cream There are three basic steps in making ice cream: preparing the mix, freezing it, and hardening it Preparing the Mix The first step is to choose the ingredients and combine them The basic ingredients are fresh cream and milk and table sugar A mix made of up to 17% milk fat (equal volumes of whole milk and heavy cream) and 15% table sugar (¾ cup per quart/180 gm per liter of liquid) will be smooth when frozen quickly in kitchen ice cream makers A smooth but lower-fat ice cream can be made by making a custard-style mix with egg yolks; or by replacing some of the cream with high protein evaporated, condensed, or powdered milk; or replacing some of the sugar with thickening corn syrup In commercial practice, most or all of the mix ingredients are combined, then pasteurized, a step that also helps dissolve and hydrate the ingredients If carried out at a high enough temperature (above 170ºF/76ºC), cooking can improve the body and smoothness of the ice cream by denaturing the whey proteins, which helps minimize the size of the ice crystals Mixes that include egg yolks are always cooked until they just thicken Simple home mixtures of cream and sugar can be frozen uncooked and have their own fresh flavor ... pasteurized, a step that also helps dissolve and hydrate the ingredients If carried out at a high enough temperature (above 170ºF/76ºC), cooking can improve the body and smoothness of the ice cream by denaturing the whey proteins, which helps minimize the size... whey proteins, which helps minimize the size of the ice crystals Mixes that include egg yolks are always cooked until they just thicken Simple home mixtures of cream and sugar can be frozen uncooked and have their own fresh flavor... protein evaporated, condensed, or powdered milk; or replacing some of the sugar with thickening corn syrup In commercial practice, most or all of the mix ingredients are combined, then pasteurized, a step that also helps dissolve and