why don't we boil the cream in ice cream recipes?

Discussion in 'Pastries & Baking' started by kazeya, Dec 27, 2010.

  1. kazeya

    kazeya

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    ok here's a food for thought...i was just curious as to why we don't boil the cream together with the milk in vanilla ice cream recipes in general? i mean doesn't this help sterilize the mixture? just curious lol!
     
  2. petemccracken

    petemccracken

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    Boiling may pasteurize but I seriously question whether it would sterilize.

    TBS, it only takes something on the order of 160-180°F to pasteurize and avoid the problems with higher temperatures denaturing proteins.

    Besides, why pasteurize something that is already pasteurized, at least in the USA?