Tillie Doyle
Rolled ice cream, also known as stir-fried ice cream, is a popular frozen dessert that originated in Thailand. The process of making rolled ice cream involves pouring a milk-based liquid mixture onto an ice pan, which is then constantly stirred and simultaneously cooled to form a semi-solid ice cream or gelato. The ice cream is then rolled into cylinders and placed in a cup, creating a unique and visually appealing treat. This process can be replicated at home using a simple ice cream pan setup, which involves using a baking pan, a block of dry ice, and some towels to create a cold plate for making custom ice cream flavours.
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What You'll Learn
Using a towel to insulate the pan
To make rolled ice cream, you'll need a cold pan, often called an ice cream pan. This is a pan that has been placed in the freezer for several hours to chill. The pan is then removed from the freezer, and the ice cream base is spread out thinly on its surface. At this stage, you can add your desired mix-ins, such as fruits, candies, or nuts, and combine them with the base using a spatula.
The pan's chilled surface freezes the ice cream base, and a sharp-edged metal spatula or scraper is used to cut the frozen base into strips. These strips are then rolled up and transferred to serving dishes.
One challenge in this process is maintaining the pan's low temperature while working. If the pan gets too warm, the ice cream base will not freeze adequately. To address this, some people use dry ice, placing it in a baking sheet beneath the ice cream pan to keep it cold.
Another method for insulating the pan is to use a towel. This involves wrapping a towel around the pan to trap the cold air around it and slow the transfer of heat from the surrounding environment. This technique can be especially useful when working in a warm environment or when the ice cream-making process takes longer than expected.
When using a towel to insulate the pan, it is important to choose a towel that is large enough to completely wrap around the pan with some overlap. The towel should be thick and made of insulating material, such as cotton or wool, to effectively trap the cold air. It is also crucial to work quickly, as even with the towel, the pan will gradually warm up.
Additionally, it is recommended to have multiple pans chilled in the freezer so that you can swap them out as needed. This way, you can continue working while the previously used pan rechills in the freezer. By using a towel to insulate the pan and implementing these strategies, you can help maintain the low temperatures necessary for making rolled ice cream.
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Placing a block of dry ice in the pan
To make rolled ice cream, you'll need a cold plate or pan to rapidly freeze and mix the ice cream before serving. This method allows you to create custom flavours and individual portions. Here's how you can set up your ice cream pan with dry ice:
First, place a towel under a large baking pan to insulate it from the table. This will protect your work surface from the extreme cold and increase the efficiency of the cold plate. Then, put on some temperature-safe gloves to protect your hands from frostbite, as dry ice can be extremely cold and cause severe frostbite if it comes into contact with bare skin.
Next, place a block of dry ice in the centre of the pan. A 3-5 lb block should be sufficient. Cover the block of dry ice with a second towel, tucking it into the baking pan to keep the block centred. This step further insulates the setup, improving efficiency and preventing the cold plate from sliding around during ice cream preparation.
If you want to speed up the cooling process even more, you can wet the section of the towel directly on top of the dry ice with high-proof vodka or rubbing alcohol. However, be cautious when using rubbing alcohol, as it is non-edible. Finally, place your frying pan or ice cream tray on top of the moistened towel. The dry ice will effectively cool the surface, making it ideal for preparing rolled ice cream.
Remember, dry ice is powerful enough to freeze anything beneath it, so keep drinks and snacks separate to avoid accidental freezing. Always leave the dry ice at room temperature when you're finished, allowing it to dissipate into the air. Do not dispose of dry ice in sinks, sewers, toilets, or garbage disposals, as it can cause freezing and potential ruptures.
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Preparing the ice cream mix
Gather Your Ingredients
Firstly, you will need to gather your chosen ingredients. Ice cream mixes are typically made with a base of whole milk, skim milk, cream, or even water. For a classic vanilla ice cream, you will need milk, heavy whipping cream, sugar, and pure vanilla extract. You can also add ingredients like eggs or egg yolks to make the ice cream richer and thicker.
Combine the Ingredients
Next, combine your liquid ingredients in a medium saucepan over medium-low heat. Warm the mixture for around 5 minutes, whisking frequently, until the sugar is fully dissolved and the mixture is evenly warmed through. At this stage, you can also add in any powdered ingredients, such as skim milk powder, sugars, or whey powder, ensuring they are fully mixed in.
Add Stabilizing Agents
To ensure your ice cream has a smooth and stable consistency, add stabilizing and emulsifying agents to the mix. These can be dry-mixed with other powdered ingredients beforehand to aid incorporation into the liquid.
Incorporate Fats
If your recipe includes fats like butter or other solid fats, melt them separately before adding them to the mix. This ensures they blend seamlessly into the ice cream base.
Pasteurize and Homogenize
To ensure food safety and a smooth texture, pasteurize your ice cream mix at around 185°F (85°C). Then, homogenize the mixture, usually by passing it through a high-pressure homogenizer. This step helps create a consistent and creamy final product.
Chill the Mix
Before churning your ice cream, chill the mixture overnight or for at least a couple of hours. This step helps the ice cream thicken and ensures a smoother final texture.
Remember, the key to a successful ice cream mix is careful measurement, controlled heating, and thorough mixing. Always follow food safety guidelines and manufacturer's instructions when using kitchen equipment. Enjoy creating your own delicious ice cream treats!
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Pouring the mix onto the pan
To make rolled ice cream, you'll need to pour your ice cream base onto a cold pan or sheet pan. The ice cream base should be about 1/8 of an inch thick—too thin and it won't curl, and too thick will cause it to collapse when rolled. You can use a simple baking sheet or a specialised ice cream pan.
Before pouring your ice cream base, you'll need to chill your pan. You can do this by placing dry ice in your pan, or by storing your pan in the freezer. If using dry ice, be sure to wear temperature-safe gloves and exercise caution. If using a freezer, your ice cream base will need about two hours to freeze.
Once your pan is chilled, pour your ice cream base onto it. You can make your base by boiling your ingredients until they bubble, then letting them cool in the freezer until they are super cold. You can also add sugar or condensed milk to your base, but note that condensed milk tends to be too sweet and creates a poor texture.
After pouring your base, spread your mixture and wait for it to harden. Then, place it in the freezer for 3 to 5 minutes so the top hardens faster without the dish losing its cool.
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Rolling the ice cream
To make rolled ice cream, you'll first need to prepare your ice cream base and chill it in the freezer for at least 4 hours, or until it's frozen solid. You can make your base with just two ingredients, and add in any extra toppings and mix-ins of your choosing, such as nuts, chocolate, or fruit.
When your base is ready, take your ice cream pan out of the freezer. Position the pan with the longer side facing towards you. Use a sharp-edged metal spatula or paint scraper to cut the ice cream into strips—these should be around 3 inches wide. If your ice cream is too hard to roll, it may help to use a butter knife to help form the sheet into a roll. If it's too soft, it will need to freeze for longer.
Now, working quickly, use your spatula to gently push each strip, at a 45-degree angle, into a tight tube. You can use tongs to transfer the finished roll to your serving dish. Repeat this process for the remaining frozen ice cream.
If you're making multiple batches of ice cream, make sure to keep the base cold between batches. You can do this by placing the pan back in the freezer for 3 to 5 minutes.
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Frequently asked questions
An ice cream pan, also known as a cold plate, is used to rapidly freeze and mix ice cream moments before it is served.
A block of dry ice is placed in the centre of a pan, which is then covered with a towel and moistened with alcohol. The ice cream mixture is then poured onto the pan and manipulated until it becomes creamy.
The ice cream mixture typically consists of milk, cream, sugar, and other added ingredients for flavour.
The process to create stir-fried ice cream takes an average of two minutes.
Once the ice cream has frozen solid, use a spatula to cut it into strips and roll each strip into a tight tube.
