There has been little tradition of ice cream production in tropical countries because of the requirement for refrigerated production equipment and frozen storage. Now demand is increasing for ice cream in many large towns and cities, and it has the potential to be a profitable product for small scale dairies. However, ice cream carries a high risk of causing food poisoning if it is not correctly made and stored (see Technical Brief: Overview of Dairy Processing), and it should therefore only be produced by dairies that have knowledgeable and experienced staff. Ice cream is made by freezing and simultaneously beating air into (aerating) a liquid mixture that contains fat, sugar, milk solids, an emulsifying agent, flavouring and sometimes colouring. This technical brief provides information on icecream production.
