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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.
The Importance of Air in Ice Cream
Compare eating a popsicle, scoop of vanilla ice cream, and a slice of semifreddo. They are pretty different in texture. A popsicle is hard, a scoop of vanilla ice cream is softer and can be scooped, a semifreddo is even…
Why Granitas Are Flaky
Granita: you can’t scoop it into a nice ball. And it’s a little watery, slushy even. But, this refreshing, versatile treat is a hot weather mainstay that features prominently in many delicious desserts around the world. Making light and flaky…
How to Make Pistachio Ice Cream Green – Controlling Chlorophyll
Ever tried making pistachio ice cream? And ended up with brown ice cream? Not at all like the vibrant green pistachio ice creams you’d find in ice cream shops? Turns out, creating bright green pistachio ice cream needs some help…
Why Make Ice Cream With Liquid Nitrogen – Quickly Growing Tiny Ice Crystals
You might have seen it on a tv cooking show. Or maybe there’s an ice cream shop you’ve been to that uses it. Using liquid nitrogen sure is a spectacular way to make ice cream. But, it’s not just that.…
Eggless Ice Cream – Using Corn Starch Instead
Want to make ice cream without eggs? But only know how to make ice cream using an eggy custard? Don’t worry. There is a way to stay very close to your original recipe, but without the eggs. Instead, we’ll be…
How to Make 2-Ingredient Ice Cream (Only 3 Steps!)
Ice cream made with just 2 ingredients, made without using an ice cream maker, or even a stove? Real ice cream? Yes, you can make ice cream using only cream and sweetened condensed milk, in just 3 simple steps. Since…
Mastic Flavor Science – Why Mastic Ice Cream Tastes Different Than Pure Mastic Gum
Always looking for something new to learn and investigate, we were intrigued by a recent question that was sent in by a FoodCrumbles reader. She enjoyed making and eating mastic ice cream, as did a friend who came over to…
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…
Van Leeuwen Artisan Ice Cream – Book Review
Reading a cookbook from authors passionate about their topic, who write a cookbook about a topic because it’s what they do day in day out is always great. These books ‘shine’ more than those in which the topic is just…
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 ‘Hello, my name is ice cream‘ – which is a great book if you’d like to learn more about the science behind ice cream – I had never heard of Philadelphia-style ice cream. Also known as American 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…
Would like to learn more about ice cream? Why not consider reading a book? Here's a list of some of our favorites.