Ice cream, a beloved dessert with roots tracing back to ancient times, has always held a special place in people's hearts. Its rich flavors and creamy texture evoke cherished memories across all age groups. Ice cream holds nostalgic images of summer days, melted cones, and classic banana splits. Around the world, it takes unique forms such as kulfi in India, gelato in Italy, and mochi in Japan, reflecting diverse cultural traditions. 

Since the invention of the ice cream cone, its consumption has skyrocketed. The growing demand for low-fat, organic, and dairy-free options has reshaped the industry, prompting manufacturers to enhance the nutritional profile of their offerings. Ice Cream equipment manufacturers like Neologic Engineers offer solutions that help commercial ice cream processors manufacture creamy scoops with perfect blend. 

Global and Indian ice cream market overview

Globally, the ice cream market is a massive industry, valued at approximately USD 62 billion, with a projected growth rate of 5%. In India, the ice cream market reached INR 228.6 billion in 2023. According to the IMARC Group, it is anticipated to grow at a CAGR of 17.4%, reaching an impressive INR 956.0 billion by 2032. This significant growth is driven by rising disposable incomes and evolving consumer preferences for indulgent treats. Also provide with innovative product offerings and expanded distribution channels that cater to urban and rural populations alike.

Process for producing ice cream on commercial scale

Ice cream’s complexity lies in its composition, which includes milk fat, proteins, carbohydrates, sweeteners, flavorings, emulsifiers, and stabilizers. The ice cream production process involves mixing the ingredients together homogeneously and then get it pasteurized well. Producing ice cream involves meticulous steps to ensure high quality and soft creamy taste:

• Ingredient Mixing and Pasteurization: Ingredients are blended and pasteurized to eliminate harmful bacteria.

• Homogenization: This step breaks fat into tiny globules, ensuring a smooth texture.

• Cooling and Ageing: The mixture is cooled and left to age for 4-24 hours, allowing dry ingredients to hydrate and fat to crystallize.

• Freezing: The mixture is frozen in a continuous freezer at -5°C, incorporating air for a creamy consistency. At this stage, about 50% of the water is frozen.

• Hardening: The final step involves freezing the product at -40°C, solidifying its structure and ensuring longevity.

With over 50% water content derived from milk or other ingredients, air is incorporated to create fine air cells surrounded by fat globules, resulting in its signature creamy texture.

Key ingredients required for a perfect scoop

Creating an ice cream with soft smooth texture requires a perfect blend of ingredients. If the mix isn’t perfect, achieving a well-blended final product becomes difficult. Every ingredient used in the ice cream production has an effect on the final structure and eating quality of the product. For example, fat adds flavor, texture, and body to the ice cream. Non-fat milk solids comprise of proteins, lactose, and minerals which contribute to the structure and air incorporation. To enhance the taste sweeteners are used. Taste and appearance get better by adding flavors and colors from natural sources. Emulsifiers and Stabilizers are used to improve the ingredient binding, air incorporation, and overall creaminess.

Equipment used for industrial ice cream production

Ice cream manufacturing equipment varies for small-scale producers and large-scale producers. When it comes to small-scale processors with a production capacity of 10-30kg/hour, batch freezers are the ideal option. But for a large-scale processor, continuous freezers and spiral hardening tunnels are must-haves. Ice Cream processing equipment manufacturers like Neologic Engineers provide ice cream productions lines consisting of the following equipment:

• Mix batch preparation and processing

• Ageing sections

• Flavor mixing

• Sauce preparation and transfer systems

• Spiral hardening tunnels

• CIP (Cleaning in Place) systems for mix sections and freezers

• Centralized PLC SCADA systems

• Equipment of capacities ranging from 1,000 l/h to 10,000 l/h

Proper planning and research are essential before investing in equipment to ensure efficient production and storage. Spiral hardening tunnels are crucial for freezing products traditional kulfis, modern cups, cones, and sticks at ~-5°C and further require hardening at -20°C which helps in retaining their shape, condition, and quality.

Food safety and quality standards

Maintaining high food safety standards is imperative in ice cream production. The process must adhere to strict bacteriological guidelines from ingredient mixing to final storage. Facilities should be designed to produce premium-quality ice cream while ensuring safety.

Ice cream, whether in traditional forms like kulfi or modern variants like cones and cups, must meet industry standards and consumer expectations. High-quality production ensures both safety and indulgence, transforming a simple mix into a delightful dessert.

Neologic Engineers specializes in delivering advanced ice cream processing equipment, enabling manufacturers to create a wide array of products, from classic dairy ice creams to innovative frozen desserts like gelato and kulfi. With their expertise, you can bring your ice cream vision to life.

Contact Neologic Engineers: Mail: Sales@nepli.net    Phone: +91-8149022514 | +91-8087022514