Olive oil ice cream

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 …

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 …

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 …