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.
Sometimes, I just want to share a recipe. No extensive science, just the food, just to make sure I store the recipe somewhere so I can make it again (I have a tendency to lose recipes I find online, for my cookbooks I have a Post-It system that makes me …
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 …
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 …
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 …
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 …
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 …
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 …
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? …
Yes, I know, it’s winter, and winter probably isn’t the best time to eat ice cream. But what about a nice bowl of ice cream while you’re sitting on your couch under a blanket, watching the cold weather outside? Sounds pretty good isn’t it? (Especially if you manage to combine …
