Archives: Glossary Terms

Rocher

A rocher is a technique of scooping ice cream (or any other scoopable food) that creates an elegant, oval shaped scoop. While not used at your average ice cream …

Overrun

Overrun refers to the amount of air that is added to the ice cream during churning. An ice cream with 50% overrun means that for every 2 litres of …

Frozen custard

Very similar to ice cream but it incorporates egg yolks. If you make an ice cream at home using around 3 or more yolks the chances are you’re making …

Bombe

A French frozen dessert made formed into the shape of a bomb. The bombe comprises of several different flavoured ice cream for maximum visual impact.

Stabilisers

Stabilisers are added to ice cream to create a creamier, smoother product that stores better in the freezer. Common stabilisers include egg yolks, guar gum, xanthan gum and carrageenan.

Homogenisation

Back when my parents were kids, they used to have their milk delivered in glass bottles. At the top of the bottle was a thick layer of cream which …

Pasteurise

To increase the temperature of the ice cream base (milk, cream, eggs) to around 72 degrees C so as to kill any harmful micro-organisms. Pasteurisation makes food safer to eat and …