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…
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.
Coffee Caramel Ice Cream – How to Use Chocolate Chips in Ice Cream
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…
How to Make Vanilla Bean 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…
Why Is Pistachio Ice Cream Green? (+ Recipe)
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? Again, I…
Homemade eggless icecream – Science of corn starch custard
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…
Phase Diagrams Explained – 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…
Why Does Caramel Stay Soft in Ice Cream? (Caramel Freezing Point)
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…