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Tag ice cream
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.
How to Make 2-Ingredient Ice Cream (Only 3 Steps!)
Ice cream made with just 2 ingredients, without using an ice cream maker, nor a stove? Real ice cream? Yes, it’s true, you can make ice cream using only two ingredients (cream + condensed milk) and just 3 simple steps.…
When & How to Use Frozen Berries
Fresh blueberries, strawberries, raspberries, they’re delicious and juicy. But, they’re also very seasonal and fragile. There’s a reason they tend to be sold in sturdy plastic containers, even a slight bruise ruins them. The presence of these brightly colored fruits…
Why cream cheese works great in ice cream
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,…
How Eggless Philadelphia Style Ice Cream Works (+ Recipe)
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…
Hello, My Name Is Ice Cream by Dana Cree – Book Review
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…
How ice cream is made in a factory
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…
How an ice cream bar is made
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…
Why Are Emulsifiers & Stabilizers Added to Ice Cream?
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…
Making ice cream with liquid nitrogen – Growing ice crystals
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…
The Importance of Air in Ice Cream (+ Semifreddo Recipe)
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…
The Science of Ice Cream – Freezing Point Depression
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…
Using water buffalo milk (for the best paneer & ice cream ever)
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…