All resources listed here are those that I’ve used either for my business or at home. I’d be happy to answer any question so feel free to get in touch and say hi!
An excellent source of free journals on the science of ice cream manufacturing. I HIGHLY recommend this journal and use it on a daily basis.
A presentation at the Royal Canadian Institute for the Advancement of Science by the excellent Professor Doug Goff from the University of Guelph. A must see presentation on ice cream manufacturing. You might need to install Microsoft Silverlight to watch it. It’s well worth the effort if you can get it working.
An excellent site on ice cream production maintained by Professor Doug Goff at the University of Guelph.
ICE CREAM MACHINES
You can view the top selling ice cream makers on amazon by clicking here.
An excellent ice cream maker with a self-refrigerating compressor and an impressive 1300ml (1.37 quart) maximum capacity stainless steel freezer bowl. It has the shortest residence time (freezing time) of any domestic machine I’ve tried and makes excellent ice cream that is extremely smooth, dense, and creamy.
The 5030’s smaller sister with a smaller 700 ml (0.74 quart) mix capacity stainless steel freezer bowl, producing about 900 ml (0.95 quart) of extremely smooth and creamy ice cream with about 29% air.
An excellent ice cream maker with an industrial-quality self-refrigerating compressor. It comes with an ice cream and a gelato dasher. When using the ice cream dasher, it has an optimum capacity of 800 ml (0.85 quart) of mix, producing about 1000 ml (1.06 quart) of extremely smooth, dense, and creamy ice cream with 25% overrun. With the gelato dasher, it has an optimum capacity of just under 700 ml ( 0.74 quart) of mix, producing about 800 ml (0.85 quart) of extremely smooth, dense, and creamy gelato with 14% overrun.
An excellent ice cream maker with an impressive 2.1 quart freezer bowl and an optimum capacity of 1000 ml (1.06 quart), producing about 1100 ml (1.16 quart) of smooth and creamy ice cream with about 10% overrun.
A good ice cream maker with a self-refrigerating compressor and an optimum capacity of 700 ml (0.74 quart), producing about 900 ml (0.95 quart) of ice cream with about 29% overrun.
A good ice cream maker with a removable 2 quart freezer bowl that needs to be frozen overnight. It good excellent ice cream that is extremely smooth, dense, and creamy.
To view the top selling ice cream books on amazon, please click here.
- ICE CREAM (7TH ED) by Professor Douglas Goff and Professor Richard Hartel
I HIGHLY RECOMMEND this book. An excellent resource for people wanting to start their own ice cream business or learn more about the science of ice cream making.
- THE SCIENCE OF ICE CREAM
by Chris Clarke
Another excellent book for anyone interested in the science behind ice cream making. Not as heavy a read as Ice Cream by Goff and Hartel.
- INCREDIBLE ICE CREAM
by Malcom Stogo
A comprehensive guide to running an ice cream business.
- JENI’S SPLENDID ICE CREAMS AT HOME
by Jeni Britton Bauer
An excellent recipe book.
- SWEET CREAM AND SUGAR CONES
by Kris Hoogerhyde and Anne Walker
Another excellent recipe book.
- THE PERFECT SCOOP: ICE CREAMS, SORBETS, GRANITAS, AND SWEET ACCOMPANIMENTS
by David Lebovitz
Yet another excellent recipe book.
- AMPLE HILLS CREAMERY: SECRETS AND STORIES FROM BROOKLYN’S FAVORITE ICE CREAM SHOP