Jäätelömassa

Jäätelömassa refers to the unfrozen liquid mixture from which ice cream is made. It is the base that undergoes freezing and churning to achieve the characteristic texture of ice cream. The composition of jäätelömassa can vary significantly depending on the type of ice cream being produced, but it typically contains a blend of dairy products, sweeteners, and flavorings.

Common ingredients in jäätelömassa include milk, cream, sugar, and egg yolks. The fat content from the cream and milk contributes to the richness and smoothness of the final product. Sugar not only provides sweetness but also lowers the freezing point of the mixture, which is crucial for preventing the ice cream from becoming too hard and icy. Egg yolks act as an emulsifier, helping to bind the fat and water components together, resulting in a more stable and creamy texture. Flavorings, such as vanilla, chocolate, fruit purees, or extracts, are incorporated at this stage to impart the desired taste.

The process of making jäätelömassa often involves pasteurization, where the mixture is heated to a specific temperature and held for a set time to kill harmful bacteria and improve its shelf life. Following pasteurization, the mass is typically aged or ripened in a refrigerator for several hours or overnight. This aging period allows the fat globules to crystallize and the proteins to hydrate, further enhancing the texture and mouthfeel of the finished ice cream. Once prepared, the jäätelömassa is then transferred to an ice cream maker for freezing and churning.