Vanilla ice cream recipe

Since a couple of years now we have an ice cream machine. It’s been used plenty, for all sorts of ice creams. Since I don’t like doing the same recipe over again and again (some exceptions though, this bread has been made tons of times), I tend to change something different …

Why pistachios & pistachio ice cream are green(ish)

Ever seen and eaten a bright green pistachio ice cream which didn’t taste like pistachio at all? I surely have. Ever tried making pistachio ice cream and had it turn out brownish instead of the nice bright green ice cream? Again, I surely have. I’ve seen pistachio ice creams varying from …

Homemade eggless icecream – Science of corn starch custard

Not too long ago we had visitors over who don’t eat eggs. For a main course this isn’t a problem, there are plenty of things we can make without eggs. However, when it comes to dessert the eggless choices aren’t as prevalent. Therefore I experimented making homemade eggless ice cream …

Creamy berry crumble – On using frozen fruits in a dessert

While making a delicious strawberry/raspberry pie the other day, I made far too much of the pie crust. It was about twice the amount I needed for making my pie. So I had to get creative and come up with something else, preferably a dessert since we still had to …

Phase diagrams – Demystifying ice cream

When you’re eating your ice cream, your caramel or a nice piece of fudge you might not realize that you’re actually consuming a scientifically highly complex product! The interactions between concentrations of sugar and water combined with temperature make for a great physical phenomenon. These are actually products which are …

Freezing point of caramel

Not too long ago I got a question from someone who wanted to know the freezing point of caramel. Thinking about it, caramel in ice creams are just about always soft… This got me interested, because answering this question allows me to explain some great physics! The short answer is …

Secret of ice cream – Freezing point depression

Who doesn’t like ice cream? A soft, slowly melting soft serve, some Italian gelato, a milkshake or a popsicle? Do you prefer chocolate (I do!), fruit, nut, bubble gum flavour? Do you prefer large or small crystals, a cold or a warm ice cream? Starting to get harder to choose? …