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.

olive oil ice cream, super smooth

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...

September 2, 2017
3 min read
vanilla ice cream with blueberry cake

Vanilla 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...

April 9, 2017
2 min read

Why pistachios & pistachio ice cream are green(ish)

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...

January 2, 2017
7 min read
fruity crumble with ice cream
vegetables

Phase diagrams – 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...

August 8, 2016
5 min read
vegetables

Freezing point of caramel

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...

June 30, 2016
6 min read