The Science Of Ice Cream
I scream, you scream, we all scream for ice cream!
The Food Guys discuss the book "Hello, My Name Is Ice Cream: The Art and Science of the Scoop" by Dana Cree. The book covers everything you could possibly need to know about ice cream, sorbets, gelato and frozen yogurt.
In her book, Dana Cree talks about the five components of ice cream: ice, fat, protein, sugar and air. That's right, air: you know, the only free ingredient. When the cream is churned, air is essential in keeping big chunks of ice from forming; ice crystals need to stay small. Air also keeps ice cream scoop-able.
Legally, ice cream must contain no less than 10 percent butter fat. Otherwise, manufacturers can't sell it as ice cream! If it's 12-14 percent butter fat, it's considered "premium," and 14-16 percent is "super premium" (like Ben & Jerry's and Häagen-Dazs). The maximum percentage butter fat in ice cream is about 20 percent.
Sugar is crucial for ice cream because it bonds to the water to prevent it from freezing.
Then there are the stabilizers. These keep the five components of ice cream stable and hold the small ice crystals in place. Cornstarch is the most popular stabilizer.
To test these recipes, Greg uses an inexpensive ice cream maker. You can pick one up for around $40 and start enjoying ice cream in just a few minutes! There are many flavors and options you can create at home for a cold, refreshing and delicious summer treat.
Listen in now for more fascinating food facts.