It’s finally summer here in Germany. A azores high brings us the perfect summer weather: warm, but not hot or humid. Sunshine and a blue sky with little clouds makes us dreaming about icecream.
The coffee roaster sold ice lolly forms some weeks ago, a temptation I could not resist. And to my suprise the silicon form works much better then expected. As longs a the icecream mixture is not to liquid. A fruit puree, mixed with some whipped cream has the perfect consistence. I tried some recipes already and like my peach raspberry ice cream most. To keep a slightly soft texture without big ice crystals I added some Invertsyrup. This worked perfectly, even the part of the ice cream I froze in espresso cups could be spooned right from the freezer. Delicious! Until now, this is my favourite ice cream 2013!
Finally the temperature rose about 25°C and testing new recipes makes a lot of fun once again. Since I bought some Ice lollies forms I test different Ice lolly recipes as well. And a key component for icecream with a creamy consistence is invert syrup.
Invert syrup consists of glucose and fructose and can easily made from normal sugar (sucrose). Sucrose consists of glucose and fructose, connected by a glycosidic bond. This bond can be destroyed when the sugar is dissolved in water, mixed with acid and this mixture then is heated. The acid and the heat help to break the bond, and the water is build into the single sugar molecules.
These reaction can be done easily at home, using citric acid, sugar and water. It can be done either at the stovetop or (and that is the easiest method)in a slowcooker. A little bit chemistry for the kitchen.