Learn the science behind:
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.
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…
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.…
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…
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…
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…
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…
Many roads lead to Rome. And just as many roads lead to vanilla ice cream. It’s a classic – I have yet to visit an ice cream shop that does not sell a vanilla-flavored ice cream. But how do you…