Most ice cream is purchased by the consumer on basis of flavour and ingredients. There are many different flavours of ice cream manufactured. (aveholidayhome.com)

Ice Cream Flavors

Vanilla

Vanilla is without exception the most popular flavor for Ice Cream in North America. The dairy industry uses half of the total imported vanilla to North America. It is a very important ice cream ingredient, not only in vanilla ice cream, but in many other flavors where it is used as a flavor enhancer, e.g. chocolate much improved by presence of vanilla.

Vanilla comes from a plant belonging to the orchid family called Vanilla plan folia. There are several varieties of vanilla beans among which are Bourbon, Tahitian, and Mexican. Bourbon beans are used to produce best vanilla extracts. Bourbons from Madagescar are the finest and account for over 60% of World production, Indonesia, 23% (UN FAO 2005).

From each blossom of the vine that is successfully fertilized comes a pod which reaches 6-10 inches in length, picked at 6-9 months. It requires 26-29oC day and night throughout the season, and frequent rains with dry season near end for development of flavour.http://www.foodsci.uoguelph.ca/dairyedu/icflavours.html

Fruit Ice Cream

Fruit for Ice Cream is available in the following forms:

• Fresh Fruit
• Raw Frozen Fruit
• Open Kettle Processed Fruit
• Aseptically Processed Fruit

Advantages of processed fruits:

• Purchasing year round supply: problems of procurement and storage transferred to fruit processor
• Availability: blending of sources from around the world in RTU form, no thawing, straining, etc.
• Quality control: processor adjusts for quality variations
• Ice Cream quality: fruit won't freeze in ice cream, usually free of debris, straw, pits.
• Microbial Safety
• Convenience

 Nuts in Ice Cream

 Nuts are usually added at about 10% by wt. Commonly used are walnuts, pecans, filberts, almonds and pistachios. Brazil nuts and cashews have been tried without much success.

Quality Control of Nutmeats for Ice Cream

• Extraneous and Foreign Material:

Requires extensive cleaning, Colour Sorter, Destoner, X-rays, Aerator, Hand-Picking, Screening

• Microbiological Testing:

Aflatoxin contamination can be a hazard with Peanuts, Pistachios, Brazils. All nutmeats should receive random testing for: Standard Plate Count, Coliform, E. Coli, Yeast and Mold, Salmonella.

• Bacteria Control:

Nuts must be processed in a clean sanitary premise following good manufacturing practices. Nuts should be either oil roasted or heat treated to reduce any bacteria.

• Sizing:

Some nutmeats require chopping to achieve a uniform size in order to fit through the fruit feeder, i.e.: Pecans, Almonds, Peanuts, Filberts

Storage Nutmeats should be stored at 34-38° F to maintain freshness and reduce problems with rancidity.

Contact Detail

AVE Beach Resort

Veerabagupathy,

Chothavilai beach,

Thengamputhoor,

Kanyakumari.

Call

Tel No: 04652 221337

+91 8220099080

Email: aveholidayhome@gmail.com