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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.
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…
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…
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…
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 Add Vanilla Flavor to Ice Cream (+ Vanilla Ice Cream Recipe)
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…
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…
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