Kitchen thermometers for ice cream
Pasteurising and chilling are controlled with a number, not by eye. A thermometer is the cheapest thing that makes ice cream better.
Frequently asked questions
What do I need it for if I have never used one?
For the three temperatures that decide the ice cream: pasteurisation, when to stop cooking, and how cold it comes out of the machine. Without measuring them you are working by eye.
Probe or infrared?
Probe type. The infrared one reads the surface, and in a mix that is heating up the surface lies.
What range do I need?
From −20 to 110 °C. Check that it goes below zero: many kitchen thermometers start at zero and are no use for the bowl.
Does it need calibrating?
Check it in water with plenty of ice: it has to read 0 °C. If it is more than a degree out, it is lying to you when you pasteurise.
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