Archives: Glossary Terms

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 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 …

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 …

A rich, creamy egg based ice cream. This style of ice cream traditionally uses a custard base made up of egg yolks, sugar and dairy. French style ice cream …

A float, also known as a Spider here in Australia, is a soft drink served in a glass with ice cream on top.

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 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.

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 …

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 …