A Question for the experts out there:

[whuffle.livejournal.com]

Does anyone know of any ill effects on flavor or texture if you mix your ice cream ingredients and freeze them before they've been run through an ice cream maker, then defrost them later and run them through the machine?

I usually pre-mix all of my sorbets and then arrive, defrost, and get frozen at baitcon without incident. This year I was thinking of doing the same with the cream flavors to keep me out of the kitchen when I arrive but I don't want the flavors to suffer.

Comments

[trowa-barton.livejournal.com]

In theory, it's OK to do that without loss in flavor.

[whuffle.livejournal.com]

Thanks. I did a little hunting and found references that suggest that cream and milk changes texture when frozen. I might just find myself having to do more work in the kitchen on site than I wanted to or getting creative in order to mix & freeze as much of my ingredients as possible ahead of time while still leaving out the cream.

[hammercock.livejournal.com]

You could just refrigerate the mixes instead of freezing. Transport them in a cooler with a couple of freeze packs and you're set.

[tamidon.livejournal.com]

I was under the impression(from when I worked at Tosci's) that the protein and the fats get messed up and you won't have smooth IC,and it is a bad ideatm.Because it was such a nono I've never had it,but I don't think it's a good idea