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.
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, …
Water buffalo milk, in the Netherlands? Do water buffalos actually live in the Netherlands? Don’t you guys just have those black and white milk cows? Yes and no. In the Netherlands there are plenty of milk cows (way more than a million), that also give plenty of milk. Cow’s milk …
One of the challenges of homemade ice cream is to make the ice cream scoopable, straight from the freezer. Often, ice creams tend to become really hard in the freezer, requiring either patience, or a microwave (30s at 360W) to melt it just enough to be able to scoop those …
Ice cream with 2 ingredients? Real ice cream? Yes, you can really make ice cream with only two ingredients (cream + condensed milk). It shows how easy cooking (and ice cream making) can be. All you need besides two those ingredients are a bowl, a whisk, a container and a freezer. …
