Buying an Ice Cream Maker
Ice-cream is still one of the most popular items on the dessert menu of any restaurant. Buying from a food wholesaler is perhaps the most obvious choice, but nothing compares to ice-cream made by chefs in the kitchen.
Kitchen Batch Freezers
The ingredients will be superior and the precise flavours are chosen by the chef. Your own ice cream can easily be sold in preference to a branded product because of the universal appeal of fresh, natural homemade food.
The process of ice-cream making is to churn and then freeze the mixture. This is done using a machine known in professional circles as a batch freezer, but more commonly to chefs this is simply an ice-cream maker.
Homemade Frozen Desserts
Most machines have a timer that indicates when the ice-cream is ready and most units can also be used to produce a whole range of popular iced fruit desserts, such as granitas and sorbets.
Homemade ice-cream seldom contains preservatives or stabilisers so will not keep well. Ideally you should try to only make the amount which you are realistically going to need each day. A good method is to offer different flavours each day of the week!
A professional heavy metal serving scoop is the best way of dispensing ice-cream and should be kept in a pot of water that is changed regularly.