Helado - Homogeneizar

Homogeneizar en Laiskonis: Also important in the formation of the structure of our finished ice cream is the relative size and dispersion of the milk fat particles. We almost always heat our ice cream bases in order to dissolve sweeteners, cook proteins, and pasteurize the final mix. This heat will liquefy the previously crystalline milk fat; upon cooling, the milk fat will have a tendency to form large fat particles. In recent years I have become fanatical about homogenizing the mix after cooking, to aid in breaking up those fat particles, which ultimately give way to better structure. A thorough buzzing with an immersion blender, while not the perfect tool, will certainly yield better results than skipping the step outright. An aging period is also important, among other reasons, as it allows those milk fat particles to properly crystallize.