There are tons of types of ice cream, despite all the different flavours though, the basic principle to how they’re made is pretty similar. There’s actually quite a lot of science to it. Scroll down through the posts below to learn all about ice cream & ice cream science.
My ice cream skills and knowledge have been increasing steadily ever since buying ‘Hello, my name is ice cream‘ and practicing ice cream making in our ice cream machine. The other day, I tested yet another recipe from the book, a cream cheese ice cream, which turned out super smooth …
Before reading the book ‘Hello, my name is ice cream‘, I had never heard of Philadelphia style ice cream. Most of the ice creams I made myself were either by making a custard which I then churn in the ice cream machine, or using a super simple two ingredient ice …
There aren’t a lot of books out there that combine science and recipes in a way that it’s accessible for the non-scientist, but also fun and interesting for a food scientist. Hello, my name is ice cream (affiliate link), the ice cream cookbook by Dana Cree, is one of the …
Whether you make one bowl of ice cream at home, or 1000 liter in a factory, the science of ice cream stays the same. You’d still want small ice crystals, to make a super smooth ice cream and you’d like to incorporate enough air for a pleasant eating experience. What …
There are few shows I completely follow along with, but I’ve been watching Masterchef Australia since the start. None of the other version (US, UK, Dutch) have made it to my playlist. The show has a good balance of contestants talking, actual cooking and tasting and I’ve certainly learned a ton. The other …
Ice cream bars seems to become more and more fancy. They used to be a creamy center, on a stick, with a simple chocolate or fruity layer around them. However, nowadays there are ice cream bars with up to three layers covering the ice cream, caramel, chocolate, maybe even something …
Have you ever looked closely at the label of your ice cream containers? If you did, you might have noticed ingredients on there that you don’t normally use when making ice cream at home. Often, these are called emulsifiers and stabilizers. Wondering why they’re in your ice cream and what …
An essential part of any holiday (in a warm place that is) is ice cream. It’s fun to find a nice ice cream shop and take plenty of time to choose your flavour (even though you’ll always choose the same anyway) before enjoying the refreshment. In most cases you’ll find …
There are so many different ways to make ice cream. You can simply whip up some cream and mix it with a sugary liquid, you can make it with a custard and introduce air with the ice cream machine. Or you can do a combination of the two: make a …
Why is an ice cube rock solid whereas a scoop of Italian gelato is almost liquid like? Even a ‘simple’ popsicle isn’t as hard as a pure water ice cube. Instead you can bite some off quite easily. Isn’t that interesting? We’ve made quite a lot of ice creams already, …
