We think that the medium speed will be the best considered consistency for the best ice cream. 

This is because when heavy cream or 35% whipped  is whipped to much then just right it will start to for a buttery consistency. And no one want to have ice cream that looks like butter, but it could have a very smooth texture along your tongue. 

Also, we think that the low speed will not whip up the cream to a fluffy texture for it to freeze creamy or smooth.

History Behind ice-cream: Who Invented Ice Cream? | HISTORY

It's a little tough to determine the real story behind everyone's favorite chilled delight of the summer, but a common belief is that ice cream originated in ancient China, and was introduced to Italy by Marco Polo, France by Catherine de Medici, and eventually made its way to America by Thomas Jefferson. 

• Iced drinks and desserts like … 
  • Turkish Sherbet
  • Italian Ices
  • Goerge Washington served ice cream
  • And etc

These chilled desserts stayed since lords around the Euphrates River constructed icehouses to fight the summer heat in Mesopotamia, iced beverages and desserts have been a part of human history at least since 4000 B.C. In the fifth century B.C., snow was sold on the streets of Athens, probably for the purpose of chilling wine. Nero, the Roman emperor (A.D. 37–67), on the other hand, cherished frozen drinks flavored with honey. Chinese sources from the Tang dynasty mention a sweet beverage made from chilled water buffalo milk mixed with camphor.

Vanilla ice-cream: The Story of Vanilla and How it Became the Most Prolific Flavor l Synergy

Vanilla has only one bloom that opens for pollination on one day each year, and if you miss it, there won't be any vanilla beans. Vanilla orchids were pollinated entirely by a specific type of bee found in Mexico known as Melipona until the middle of the 19th century. There were attempts to industrialize the process as demand for vanilla increased, but none of them were successful.   

Up until a slave named Edmond Albius, who resided on the French island of Bourbon (Réunion) in the Indian Ocean, attempted to artificially pollinate vanilla orchids. His discovery that vanilla orchids could be manually pollinated created opportunities for the cultivation of vanilla outside of Mexico that would not have been viable otherwise.  

A vanilla vine can produce up to a thousand flowers on average, but only 40 to 50 of those flowers are pollinated in order to prevent the vine from becoming overworked. Flowers have a five- to six-hour window during which they must be manually pollinated. Beans mature approximately three to four months after pollination.   

The growing and the extraction of vanilla requires a great deal of labor. In addition to the labor-intensive hand-pollination method, the beans also require meticulous hand-picking due to their delicate vine. The eight-month growing season lasts from November to June. June and July are harvest months, after which the customary eight- to twelve-week curing period begins. Vanilla is matured and prepared, sorted and graded, then packaged for shipment from July to September. 

The fruit was originally known by the Aztecs as tlilxochitl, or "black flower," because the pod shrinks and turns dark after it is harvested. Boiling beans stops their vegetative growth and starts the process of developing flavour. Beans are uncovered to "sweat" in the warm tropical heat during the day and covered in burlap blankets at night for the curing process.   

The dates that the new vanilla harvest can be traded, usually in mid-July, and when the beans can be shipped out of the nation are specified by the Malagasy government. The start of the fresh crop of vanilla exports occurs around mid-October. The purpose of this is to deter vanilla farmers from harvesting their beans too soon. The quality of cured vanilla obtained from longer-maturing vanilla beans on the vine is superior to that of shorter-maturing beans.  

Controlled Variable: The recipe in which we are making the subjectively amazing vanilla ice cream.

Manipulated Variable: The speed in which we are whipping the ice cream.

Responding Variable: Because of the different mixing speeds we will most likely find contrasting consistency in the ice cream, because of the different mixing speeds we will most likely find contrasting consistency in the ice cream 

PROCEDURE

1. Whisk together condensed milk, vanilla and salt in a large bowl until combined

• Set Aside

2. Whip the cream with an electric mixer on medium to high speed until it forms firm peaks - [the speed is a variable, so we will try 3 different levels of speed]

• Mix for about 2 minutes

3. Fold about 1 cup of the whipped cream mixture into the condensed milk mixture with a spatula

• Fold/Mix until combined

4. Pour the mixture in a cold 9 by 5 by 3 metal loaf pan and freeze

• Covered, and until a thick consistency (Creamy, like soft serve)
• Freeze for about 5 hours

5. Take out of the freezer and scoop into a bowl.
6. And ENJOY!

OBSERVATIONS

-LOW-

Whipping the cream: When whipping the cream on a low speed for 2 minutes, it didn't begin to get thicker until there was around 15 seconds left. It just left a watery consistency, which was not fluffy and wont give a air texture at the end of freezing.

After being in the freezer: After the low speed ice cream was in the freezer for 5 hours, it was still watery. It oozed around everywhere. It was like scooping a slightly thick soup. It just wasn't able to be scooped into a bowl without dripping, or being a liquid.

-MEDIUM-

Whipping the cream: The medium whipping speed formed stiff/firm peak to the point i was able to hold the bowl over my head and it won't fall. That was the goal to make the ice cream fluffy/airy. 

After being in the freezer: The ice cream came out being very scoopable. I was not struggling to scoop out the ice cream. It was looked very smooth and had a firm type of look, meaning it won't melt that quickly and stay in that form for a bit of time.

-HIGH-

Whipping the cream: When the timer hit 2 minutes the cream was in a butter consistency. All cream began to separate and become a curdled fat.

After begging in the freezer: After it was taken out of the freezer after 5 hours. The consistency of the ice cream was all, evenly frozen. It was still able to be scooped with ease but it was more dense than the other ice cream batches. It was way firmer and had more structure than the others.

ANALYISIS

TEXTURE/CONSISTANCY

-LOW-

The texture: There is not much to explain other than, it was was liquidy, just like your scooping sweet soup in your mouth. Their was not hint of that your eating ice cream through the texture. I didn't give off any similarities with the consistency with store bought ice cream.

-MEDIUM-

The texture: The medium ice cream batch had a smooth texture, that held well when you scooped it. It melted under our tongue and did not melt that quickly. This batch of ice cream helt its shape and was very close resemblance to store bought ice cream.

-HIGH-

The texture: This batch had a very thick, buttery consistency, which did hold nice after a put it in my mouth. It melted slowly, and had that oily residue under your tongue like butter though. The was a bit to thick then store bought ice cream but still had that smooth feel. 

In conclusion we found that medium whipped ice cream (as we predicted) had that smooth store bought ice cream feel. But that's not all there's always a “why”. Which is what were asking. Why did the other speeds not work? Well the slowly whipped ice cream was word for word “like sweet soup in your mouth”. And the fast whipping speed could have been a winner too but the consistency got to buttery. All in all medium is the way to go.

Whether you want to cool off on a hot summer day or just chill and have some ice cream to go with the mood, one thing you need to know is the perfect recipe. Which could either make or break your cooling and chilling desert. So this project was made to prevent that and have the perfect ice cream!

1. Mix Up - You can mix up the batches, therefore your information will be incorrect

2. Speed - You could change the speed while whisking the cream without knowing and ruin the experiment.

3. Freezing Time - The batches were not in the freezer for the same amount of time, which then messes up the consistency of the experiment.

4.  Mixing Time - When mixing the whipping cream, it is supposed to be mixed at either low, medium, or high for 2 minutes. If you go over the 2 minutes for one batch or multiple, then the experiment will not be efficient.

Who Invented Ice Cream? | HISTORY

The Story of Vanilla and How it Became the Most Prolific Flavor l Synergy

No-Churn Vanilla Ice Cream Recipe