In this first post of 2023, I’m going to examine whether the way in which food is described or labelled can influence what it tastes like and even how much we like it. I will then argue that by simply changing the name or description of an ice cream flavour, we can change not only…
The Ice Cream Science Podcast – Episode 2 – Chris Fettes, retired US Navy SEAL Team 6 operator and founder of Be Free Craft Ice Cream
Hi everyone and welcome to the long-overdue episode 2 of the ice cream science podcast. In this episode, I sat down with Chris Fettes. Chris is a retired US Navy Seal who served in the Naval Special Warfare Development Group (DEVGRU), also known as SEAL Team 6. He is now the founder of Be Free…
The Ice Cream Science Podcast #1 – Michael Dalla Libera, co-owner of Crèmerie Dalla Rose
Hi everyone and welcome to the first episode of The Ice Cream Science podcast! 😀 In this episode, I sit down to chat ice cream with chef Michael Dalla Libera. Michael is the co-owner of Crèmerie Dalla Rose, an artisan ice cream shop based in Montreal, Canada. In this episode, we discuss: · Introduction and…
Why is inulin used in ice cream?
In this review, I will cover the different types of inulin products available, their functional properties in ice cream, their health-promoting properties, and the possible side-effects of overconsumption. If you’re short on time, you can jump straight to the summary. You might also like to read: The best ice cream maker 2020 – A comprehensive…
The best ice cream maker 2020 – A comprehensive guide
In this post, I’ll cover the two main categories of ice cream maker available to the home cook, namely those with an in-built refrigeration unit (commonly referred to as ‘compressor’ ice cream makers) and those without, the benefits and drawbacks of each, some tips, and which ice cream makers I recommend. Key points The…
Why are emulsifiers used in ice cream?
This post will provide a comprehensive review of why emulsifiers are used in ice cream. In addition, it will cover the most commonly used synthetic (namely mono- and diglycerides, polysorbate 80, and glycerol monooleate) and natural (namely egg yolk and sweet cream buttermilk) emulsifiers, as well as their recommended quantities in ice cream. If…
Vegan Ice Cream: selecting a non-dairy fat
Ice cream generally contains seven categories of ingredients: milk fat, milk solids-not-fat (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), sweeteners, stabilizers, emulsifiers, water, and flavours ([^1]). The fat in an ice cream mix can either come from dairy sources (e.g. milk or cream), or from vegetable sources (e.g. coconut oil, palm oil, palm kernel…
Why are stabilizers used in ice cream?
11 MINUTE READIce cream generally contains seven categories of ingredients: milk fat, milk solids-not-fat (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), sweeteners, stabilizers, emulsifiers, water, and flavours. In this post, we’ll be looking at why stabilizers are used in ice cream. You might also like to read: The best ice cream…
Egg-free Vanilla Bean Ice Cream – Recipe
This vanilla bean ice cream recipe uses the science behind ice cream production to produce exceptionally creamy ice cream with an extremely smooth and buttery mouthfeel. The volatile flavour molecules in the vanilla extract give the ice cream an immediate burst of flavour that is followed by the sweet, creamy, rich, full bodied, and somewhat woody,…
Vanilla Bean Gelato – Recipe
This vanilla bean gelato recipe uses the science behind gelato production to produce exceptionally creamy gelato with an extremely smooth mouthfeel. The volatile flavour molecules in the vanilla extract give the gelato an immediate burst of flavour that is followed by the sweet, creamy, rich, full bodied, and somewhat woody, flavour of grade A (or ‘black’)…