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If Ice Cream, Please Organic Delicious!

Ice cream is one of the most popular sweets in Germany. Especially in summer. It should be sweet, fruity, creamy or extra chocolaty. And most varieties are really tasty too – but what makes the difference? You can probably already guess. Exactly – the ingredients.

You can get ice cream almost everywhere: whether in ice cream parlors, supermarkets, in cafés, at gas stations or on mobile ice cream trucks. If you fancy ice cream, you don’t have to look far and the selection is huge. In addition to your own personal taste, you can pay attention to what your ice cream is made of.

Ingredients – what you should pay attention to

How does the creaminess get into the ice cream? How much sugar does the ice cream need and how much fruit is really in your fruit ice cream? You can pay attention to these ingredients.

1. Milk

The classic milk ice cream is still the most common on the shelves and in the ice cream parlors. It usually consists of water, milk and/or cream, sugar and – in the case of conventional ice cream – certain flavors. If you consciously feast but don’t want to do without milk ice cream, find out where the milk used comes from. Because the proportion of milk is almost 70 percent and is therefore the biggest lever in milk ice cream. The seals on the packaging, such as the EU organic seal or the Demeter logo, give you information about this. Because: if you have milk ice cream, then please with sustainably produced organic ingredients.

Alternatively, you can of course also make sure that you buy creamy ice cream made from milk alternatives or fruity sorbets. These come without any milk alternatives and are still creamy. There is now vegan ice cream in almost every supermarket.

2. Sugar

Industrially produced sugar is repeatedly criticized. Nutritionists in particular always point out that too much of it is added to our food and that we eat too much of it – above all unconsciously and uninformed. Well, it can’t be missing in sweets most of the time. And if we consciously decide to feast, we can treat ourselves to some sugar. But then it is best to use the raw cane sugar that is not processed as much.

Sugar has a special function in ice cream: it contributes significantly to consistency and creaminess. If not enough sugar is added to the ice cream, it will harden and form crystals. Incidentally, this applies to vegan ice cream as well as milk ice cream.

3. Fruit content

The fruit content of fruit ice cream is regulated by law for the definition. Fruit ice cream contains at least 20 percent fruit. For ice cream made from citrus fruits such as lemon, orange or passion fruit, it is at least 10 percent if the citric acid content is at least 2.5 percent. At 25 percent, sorbets contain the highest proportion of fruit. If it consists of citrus fruits, the fruit content is at least 15 percent. In contrast to fruit ice cream, which can also be processed as a milk product, sorbet always does without milk. When buying in the supermarket, you can find out the fruit content by looking at the list of ingredients. The same for all: Flavors may be added.

4. Air

Are you wondering what air is doing in ice? Not much, but that’s exactly the point: when it comes to the information on the packaging, it’s precisely the air that makes the difference. Usually milliliters and grams are specified. Two packages with the same milliliter specification can, however, provide different gram specifications. The reason: the composition of the content. In the case of ice in particular, the manufacturers can achieve different volumes by smashing the ice with more or less air – without increasing the weight. In the supermarket you can simply compare the packaging with each other. The ice cream with fewer grams for the same milliliter contains more air and is therefore a larger sham.

For sustainable consumers, it is not easy to make a sustainable, healthy and right decision, even when eating ice cream. What you can rely on – at least in the refrigerated section – are well-known seals, logos and brands. You can usually enjoy the ice cream from organic brands, which you already trust with other products, even in summer.

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Food

Organic Ice Cream: Less is More!

If you want to avoid cheap milk, you can’t avoid organic ice cream when it comes to ice cream either. Here you can find out what the advantages of organic ice cream are and where you can find the largest selection.

According to statistics, the average German licks and spoons eight liters of ice cream. Whether in the supermarket or at the ice cream parlor around the corner: More and more people are turning to organic ice cream. The main ingredient in ice cream is usually milk and cream. Reason enough to make sure that high-quality ingredients are used when it comes to ice cream. The choice of an organic ice cream makes sense in any case.

What can be organic about ice cream?

In addition to milk, ice cream also contains a lot of cream, sugar, egg yolk and skimmed milk powder. With organic ice cream, all of these ingredients must come from organic farming.

Organic ice cream must not contain any artificial flavors. Sweeteners, stabilizers, synthetic colors, preservatives and flavor enhancers are also banned under the regulation. As a natural stabilizer substitute, locust bean gum is often used in organic ice cream. Refined sugar is replaced with whole cane sugar, agave or corn syrup.

Organic ice cream is always GMO-free. The organic products do not contain any cheap vegetable fat and are not excessively whipped with air.

These seals guarantee the quality of organic ice cream

EU organic seal: The aim of the EU organic seal is to promote organic farming. Products that bear this seal must come entirely from organic farming. One exception: Five percent of a product may come from conventional agriculture – but only if the ingredients are not available on the market in ecological quality. Mineral nitrogen fertilizers are forbidden, as are chemical-synthetic pesticides, and species-appropriate animal husbandry is prescribed. Additives are only permitted to a limited extent in processed foods – currently 49 instead of the 316 in conventional products. These must be natural flavors or extracts obtained from natural raw materials.

Bioland: Bioland has a very extensive quality assurance system that goes beyond the EU organic guidelines. Animal welfare is also a priority here. During the controls, not only is it ensured that the barn is big enough – the animal itself is also checked regularly. In contrast to the other two large cultivation associations (Naturland and Demeter), Bioland also attaches great importance to regionality: in order to bear the seal, the producers must be from Germany and South Tyrol. You can find a list of all Bioland ice cream manufacturers on their website.

Naturland: Another important seal for products from organic farming is Naturland. Naturland is one of the largest organic farming associations. The demanding label not only contributes to ecological improvements in the cultivation and processing of food worldwide, but also takes social aspects into account. Human rights and working conditions are the focus. The label is credible due to extensive and regular controls by external, state-approved bodies.

Demeter: With around 1,500 German member companies, Demeter is the smallest of the three important cultivation associations. In contrast to the others, Demeter farms practice biodynamic agriculture. Demeter is the strictest farming association with regard to the guidelines – both in terms of animal husbandry and arable farming and processing.

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Cooking Tips

Can Ice Cream Go Bad? You Should Pay Attention to That

Can ice cream go bad? This question is important both the next time you visit the ice cream parlor and for ice cream in your own freezer. We explain how you can extend the shelf life of ice cream and what you should pay attention to before consuming it.

Whether as a ball of ice cream in a cone, as a bar or on a stick: ice cream is particularly popular in summer. But can ice cream go bad? Here you can find out when you should stop eating the popular candy and what role the cold chain and best-before date play in this.

What role does the cold chain play?

Maybe you know it: You just bought an ice cream in the supermarket and were stopped on the way home. Suddenly you realize you’ve been carrying the fresh ice cream around with you for an hour in the heat. Can ice go bad if the cold chain has been broken for so long?

If you transported the ice in a cooler or in a special cooler bag, you may be lucky. But: Just to be on the safe side, check whether your ice cream is still good. If ice crystals have formed on the surface, this is a clear indication of an interrupted cold chain. In this case, you should not refreeze the ice cream. This is because germs can easily develop that can cause food poisoning.

Even if you have stored the ice cream in the freezer at home, you should still pay attention to the cold chain. It is best to fill smaller portions of ice cream into a bowl instead of leaving the whole pack out for a long time. Make sure to use a clean spoon or ice cream scoop for this.

Can ice go bad in the freezer?

If the cold chain is maintained throughout, you don’t have to worry. In this case, ice will last for many months. Of course, there is also a best-before date for ice cream. But you don’t necessarily have to stick to it. As a rule, you can still eat ice cream after a week has passed.

It’s best to do a little “taste test”: If your ice cream tastes fresh, it’s still edible. On the other hand, if it tastes slightly sour or has a different consistency, you should better dispose of it.

Tips for the ice cream parlor on the shelf life of ice cream

You can also easily recognize good ice cream in the ice cream parlor with a few tips. If you like to get vanilla ice cream at the ice cream parlor around the corner, next time you should take a closer look at the ice cream parlor. Is the water in the scoop clear or stale? Are the ice tubs clean? Does the ice cream itself look smooth and creamy? These indicators already tell you whether the ice cream is good or whether it could be contaminated.

A clear red flag that indicates “bad” ice is a friable surface. Then you can be sure that the ice has definitely been thawed before. The risk is great if you ingest germs and pathogens with the ice cream.

Make ice cream yourself

If you want to be on the safe side, you can of course prepare the frozen candy yourself. Then you can also be sure that there are no additives (such as flavor enhancers or preservatives and colorings) in the ice cream. However, even with the homemade varieties, make sure to use up the dessert quickly after the cold chain has been broken. Put ice cream that you don’t need back in the freezer as quickly as possible and use clean utensils to serve.

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Cooking Tips

Make Ice Cubes Yourself: This is How It Works Without an Ice Cube Mold

Need ice cubes but don’t have an ice cube mold? No problem! We have put together various ways for you to make ice cubes yourself at any time.

If you want to prepare ice cubes, the only option is usually to use molds made of plastic or silicone. You can also buy plastic ice cube bags everywhere, which end up in the garbage after one use. Both plastic and silicone are harmful to the environment and to your own health. Over time, for example, a silicone mold can release plasticizers into the ice cubes. Make sure that your ice cube mold is free of plasticizers such as BPA.

But if you don’t have such a shape or you want to produce ice cubes in an environmentally friendly way, you have to improvise. We have several ways for you to make ice cubes without an ice cube mold.

Make ice cubes without an ice cube mold

Use the shape of a box of chocolates. You can use any type of chocolate. We recommend buying chocolates made from fair trade chocolate. There are some seals for Fairtrade chocolate such as the Fairtrade seal. So keep the shape of a box of chocolates or you transfer the chocolates. You don’t have to throw these away, of course, but put them in a lockable box. The good thing about this variant is that you do not produce any additional garbage. Another plus is that you get ice cubes in special shapes. After all, chocolates often come in a wide variety of shapes. BTW: You can use other forms of candy as long as they are stored in a plastic mold.

Another option is to prepare glasses in advance that you want to drink from later or that you want to serve. To do this, fill in some water (a few centimeters high) and place it in the freezer compartment. But make sure that the glasses are freezer-safe. So don’t use glasses that are too thin. You can then simply pour the drink onto the thin layer of ice.

Crushed ice is also possible. You can use any type of container that is freezer-safe.

Cool drinks with alternative ice cubes

There are other ways you can cool drinks:

You can use frozen fruit as ice cubes: for example, put grapes in the freezer for about two hours and then put them in the glass. Alternatively, you can buy already frozen organic fruit. If the frozen fruit is no longer needed, you can simply eat it – it tastes delicious and you haven’t wasted anything.

You can also slice and freeze lemons or limes. It is best to use organic ones. Then you can be sure that they are free of chemical-synthetic pesticides.

Another option is to pre-chill the empty glasses or just the drinks yourself in the fridge. These are then cool from the start and remain so for a little longer thanks to the cool glasses.

Since the main problem is the material of conventional ice cube molds, you can use stainless steel molds, which can be bought online. There are also so-called whiskey stones made of stainless steel that you can freeze and use again and again.

Try making ice cubes out of liquids other than water. For example, freeze organic juices, yoghurt or fair trade coffee as cubes.

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Cooking Tips

Make Crushed Ice Yourself: This is How It Works Without an Ice Cube Machine

Making crushed ice yourself is easy and there is no plastic packaging. We’ll show you how to make the cool refreshment. This makes hot summer days more bearable.

You can buy crushed ice, but making it yourself isn’t difficult. Especially on hot summer days, it is a refreshing addition to drinks such as slush ice and summer (non-alcoholic) cocktails, or you can use it to cool other alcoholic drinks such as sparkling wine. All you need are ice cubes. With our tips you can easily make crushed ice yourself.

Make crushed ice yourself with a tea towel

Probably the most sustainable and easiest way to make your own crushed ice is with a clean tea towel and a solid object. So there is no plastic packaging and you don’t have to buy any additional new devices.

To do this, place ready-made ice cubes in the middle of a clean tea towel. Hold the open sides tightly together. Now you need a solid object. For example, a hammer, a rolling pin or something similar are suitable. Now break the ice cubes out of the kitchen towel with your solid object. Your homemade and sustainable crushed ice is ready.

Tip: Be careful not to break the ice cubes too small. This way you get more of your crushed ice because it melts more slowly.

Make your own crushed ice with a stand mixer

Another way to make your own crushed ice is with a stand mixer. However, this method only makes sense if you already own a stand mixer. In general, you should not buy any new equipment for the production of crushed ice to avoid wasting unnecessary resources. You can prevent this by using the dishcloth crushed ice method above.

If you already own a stand mixer, the crushed ice method with a stand mixer is the faster and less complicated method for you.

Simply put the ice cubes in a blender and crush them in batches. This makes it easier to crush the ice cubes than if you use the normal smoothie function. In addition, the blade of the blender does not wear out as quickly. Also make sure that your blender has enough power to crush the ice cubes.

Tip for sustainable ice cubes for your crushed ice

The basis for making crushed ice yourself are ice cubes. But you don’t necessarily need the classic plastic ice cube tray. A sustainable alternative is to simply make the ice cubes yourself in glasses. Make sure that you fill the water mainly in cone-shaped glasses and do not screw a lid on top. Let the ice cubes thaw briefly at room temperature before processing them into crushed ice – this is how you get them out of the glasses. Also, to avoid expanding the glass, you should only fill the glass up to three quarters full with water.

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Food

Recognizing Good Ice Cream: You Have to Pay Attention to This in the Ice Cream Parlor

High, creamy mountains of ice in many bright colors – what looks delicious is often an indication of additives. We’ll show you what to look out for when you go to the ice cream parlour.

Treat yourself to a refreshment on hot days – the nearby ice cream parlor is just the thing. But how do I recognize high-quality ice cream that is free of additives? The inscription “from own production”, which adorns many ice cream parlors, could be a first clue. Or?

“Homemade ice cream” can mean many things

Unfortunately, it’s not that easy, because the terms “from our own production” or “homemade” are not legally binding. Making it yourself can mean a lot: Mixing ready-made powder, “refining” a ready-made base with fresh fruit or chocolate, or making your own ice cream from scratch. The consumer advice center is therefore calling for more transparency from ice cream manufacturers.

Then maybe a better look at the ingredients? This is not always possible either, because ice cream parlors are not obliged to provide them. They only have to declare allergens and individual additives, such as dyes. Bright, bright colors in the ice cream case are a possible indication that the ice cream was produced industrially and with additives. Even if the ice cream in the display case towers impressively, this is anything but a sign of quality. Rather, it is an indication of the use of emulsifiers.

Emulsifiers ensure that the ingredients mix well and the ice cream does not melt as quickly. But they also have downsides. The emulsifier polysorbate 80, which is often contained in ice cream, is suspected of promoting obesity and intestinal inflammation. Lecithin – the most common emulsifier – is harmless to health. However, it often comes from genetically modified soybean plants, which are grown in monocultures.

Under certain circumstances, the high ice towers also indicate insufficient cooling. You can also see how hygienic it is in an ice cream parlor by looking at the aprons, ice cream scoops and containers. If these are contaminated, there is a risk of an increased number of germs in the ice. During a hygiene check in Saarland, the ice usually did well. On the other hand, there were complaints about two out of three cream samples.

Nut ice cream – without nuts?!

Especially when it comes to nut ice cream, people cheat. It often doesn’t contain what should be in it: nuts. Pistachio ice cream, for example, is often tricked out by using flavors such as bitter almonds to compensate for the missing nut content or almost completely replace it.

In order to make the pistachio ice cream look like pistachios, manufacturers often help. Coloring plant dyes ensure a rich green and suggest pistachios in the ice cream. If chemical dyes are used, this must be stated on the label. So it’s best to take a closer look when you choose your ice cream in the ice cream parlour.

Note: If the sign says “pistachio-flavored ice cream” or “walnut-flavored ice cream” or something similar, you can assume that the flavor comes only from the added flavors and not from real nuts. Then you should rather reach for another ice cream.

If in doubt: ask or do it yourself

If you want to be sure what’s in your scoop of ice cream, you should check with the ice cream shop. You can also make ice cream yourself – even without an ice cream maker. Tip for vegans: sorbet should be free of milk components. But here, too, you better ask if you want to be on the safe side.

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Cooking Tips

5 Tips for Making Homemade Ice Cream

Homemade ice cream is incomparable to the commercial one containing milk, diluted with water, sweetened with cheap sweeteners and stuffed with synthetic flavors and stabilizers. An ice cream maker will make your life easier when making ice cream. Usually the volume of the mixture due to the air driven into it increases by 1.8–2 times (the more, the better the ice cream).

  1. When freezing, the ice cream temperature is brought to minus 14-15 ° C. The freezing time is different for different ice cream makers. When the ice cream is half frozen, it needs to be transferred to a plastic container and the process completed in an ordinary freezer.
  2. You can store homemade ice cream for about 1 month in a glass, plastic or metal container, covered with foil or a lid.
  3. You can do without an ice cream maker altogether, it is important only during the entire freezing time in the freezer (from 2 to 5 hours) every half hour to stir the whole mass in a metal dish with a dough spatula or mixer. In addition to an ice cream maker, you need special metal or glass bowls for whipping and freezing, as well as a form for a round ice cream – “ice bomb with a lid”. You can also successfully use a soufflé dish or regular round bowls. To stir the mass during the freezing process, you will need a wooden dough spatula. Storing ice cream requires plastic containers with tight lids.
  4. You can serve ready-made ice cream with sweet sauces, biscuits, waffles, crushed nuts, candied fruits, dried fruits and, of course, fresh fruits and berries.
  5. The options for homemade homemade ice cream are endless. Experimenting with the addition of certain ingredients, you can come up with your own unique varieties of ice cream, and no book can accommodate the possible ways of decorating this dessert.
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