Author : Kusrahayu Suryaodikusumo

Summary : A modified method of making ice cream at household level was compared with the traditional 0.5 gallon capacity of the electric ice cream maker. The modified method used egg beater and bowl and froze the ice cream mix without using ice and salt. To compare the two methods of making ice cream, ice cream mixes with different fat content were prepared. Likewise, the sensory qualities and overrun were evaluated and compared. Results showed that the test panel indicated low preference only for body and texture of the ice cream processed using the modified method. Regardless of fat content, the ice cream produced using the modified method did not significantly differ from the producer of the traditional method in terms of appearance, flavor, aroma, and general acceptability. Moreover, the modified method had less overrun than the traditional method. The significant difference (P<0.05) in amount of overrun did not, however, affect the general acceptability of the ice cream produced by the modified method. Analysis of the chemical composition (fat, total solids, and moisture) and microbiological qualities (total bacteria and coliform contents) of the experimental samples showed that both methods produced good quality ice cream.