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Ice Cream Sandwiches | How It's Made

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04:43   |   Jun 24, 2016

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Ice Cream Sandwiches | How It's Made
Ice Cream Sandwiches | How It's Made thumb Ice Cream Sandwiches | How It's Made thumb Ice Cream Sandwiches | How It's Made thumb

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  • ♪♪
  • Narrator: TO MAKE ICE-CREAM TREATS,
  • YOU FIRST HAVE TO MAKE THE ICE CREAM.
  • IT ALL BEGINS WITH FRESH CREAM.
  • THE FACTORY STORES IT IN REFRIGERATED SILOS
  • SET JUST A FEW DEGREES ABOVE FREEZING.
  • THE SILOS FEED A HIGH-SPEED MIXER
  • THAT BLENDS THE CREAM WITH OTHER INGREDIENTS.
  • THE MAIN DRY INGREDIENTS ARE POWDERED SKIM MILK
  • AND PLANT-BASED STABILIZERS AND EMULSIFIERS.
  • STABILIZERS PREVENT THE ICE CREAM FROM CRYSTALLIZING,
  • AND EMULSIFIERS ALLOW THE MIX TO BOND WITH AIR
  • DURING THE WHIPPING PROCESS.
  • THE OTHER INGREDIENTS ARE SUGAR AND CORN SYRUP.
  • AFTER ABOUT THREE MINUTES OF MIXING,
  • A PUMPING SYSTEM MOVES THE MIXTURE
  • INTO PASTEURIZATION TANKS
  • AND HEATS IT TO 162 DEGREES FOR HALF AN HOUR,
  • KILLING ANY BACTERIA AND ACTIVATING THE STABILIZERS.
  • THEN THE FACTORY HOMOGENIZES THE MIXTURE,
  • A PROCESS THAT BREAKS UP THE FAT GLOBULES,
  • GIVING THE ICE CREAM A SMOOTH TEXTURE.
  • THE MIXTURE IS COOLED,
  • AND CONCENTRATED VANILLA FLAVORING IS ADDED.
  • THEN THE CONCOCTION IS CHILLED AND WHIPPED
  • FOR ABOUT 15 SECONDS.
  • WHIPPING BLENDS THE MIX WITH AIR,
  • TRANSFORMING IT FROM A LIQUID TO A SOFT SOLID.
  • WITHOUT AIR, THE FINISHED PRODUCT
  • WOULD COME OUT LOOKING LIKE FROZEN MILK
  • RATHER THAN ICE CREAM IF IT WASN'T WHIPPED.
  • THE ICE-CREAM-SANDWICH WAFERS
  • ARE MADE OF CHOCOLATE-CAKE INGREDIENTS.
  • A FILLING MACHINE FEEDS TWO LINES OF WAFERS
  • TOWARD AN INJECTION PIPE.
  • JUST AS TWO WAFERS COME TOGETHER,
  • THE MACHINE INJECTS A THIRD OF A CUP
  • OF VANILLA ICE CREAM IN BETWEEN.
  • THE PIPE'S HEAD SHAPES THE ICE CREAM
  • INTO A RECTANGULAR SLAB
  • THAT FITS PERFECTLY BETWEEN THE WAFERS.
  • ALL THIS HAPPENS AT A RATE
  • OF 140 ICE-CREAM SANDWICHES PER MINUTE.
  • AS THE SANDWICHES MOVE ON TO PACKAGING,
  • THE FILLING IS STILL ICE-COLD FROM THE FREEZING PHASE,
  • SO THERE IS NO THREAT OF A MELTDOWN.
  • THE PACKAGING SYSTEM RAISES EACH SANDWICH INTO A WRAPPER,
  • THEN FOLDS AND TUCKS THE ENDS.
  • THE NEXT MACHINE COUNTS THE SANDWICHES
  • AND INSERTS THEM INTO BOXES.
  • ONCE SEALED, THE BOXES GO DIRECTLY INTO A STORAGE FREEZER
  • AT MINUS-22 DEGREES.
  • ON ANOTHER LINE, ICE-CREAM-CONE PRODUCTION
  • IS UNDER WAY.
  • A FEEDER DROPS PREWRAPPED SUGAR CONES
  • INTO HOLDERS ON A CONVEYOR BELT.
  • SPRAYERS COAT THE INSIDES WITH A CHOCOLATY LAYER,
  • WHICH ADDS FLAVOR
  • AND CREATES A BARRIER BETWEEN THE CONES AND ICE CREAM
  • SO THE CONE REMAINS CRISPY UNTIL YOU EAT IT.
  • NEXT, NOZZLES SQUIRT IN THE ICE-CREAM FILLING.
  • ONE PRODUCTION LINE, TWO FLAVORS.
  • ONE ROW GETS VANILLA ICE CREAM,
  • THE OTHER CHOCOLATE.
  • NOW FOR A TASTY SURPRISE IN THE CONE'S CORE --
  • AN INJECTION OF LIQUID CARAMEL.
  • THIS FACTORY ALSO MAKES
  • CHOCOLATE AND STRAWBERRY SAUCE INSIDE.
  • NEXT, A CHOCOLATE-FLAVORED LIQUID TOPPING.
  • THEN THE CRUNCHY FINISHING TOUCH --
  • A LAYER OF CHOCOLATY-COATED PUFFED RICE.
  • FINALLY, THE CONES MOVE UNDER A LID DISPENSER
  • THAT APPLIES A WAX-COATED, PAPER LID TO EACH ONE.
  • A HEATING ELEMENT INSTANTLY MELTS THE WAX,
  • SEALING THE LIDS TO THE CONE'S PAPER SLEEVE.
  • FROM HERE, THE ICE-CREAM CONES GO INTO BOXES,
  • THEN STRAIGHT INTO THE FREEZER, READY TO TAKE A LICKING.

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Mondays 9/8c on Science
87% of Americans have ice cream in their freezer at any given time. Chocolate syrup is the world’s most popular ice cream topping.

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