An iced kicker with alternative milk involves the fermentation of milk and the process of making ice cream, where milk and flavorings are mixed, chilled, and allowed to set into ice cream.
The mechanics of an iced kicker with alternative milk involve understanding the fermentation process and the production of ice cream. In industrial production, milk ferments at 27 degrees Celsius due to lactic acid bacteria and yeast, becoming ready to drink in about five hours. Kumis, traditionally made from mare’s milk, was a popular fermenting milk drink in history, even taken up as a health fad.
To make ice cream, one mixes heavy cream, whole milk or alternative milk, sugar, and flavoring. Then, a cooling process like using ice and plastic bags, as depicted in the OpenStax video, solidifies the mixture.
Milk extenders are also utilized and require heating to 90°C, then cooling before mixing with other constituents. Whether for a health-conscious consumer or one seeking to experiment with new flavors, making ice cream at home offers an opportunity to understand the underpinning physics and gastronomy.