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The Science of Ice Cream

The Science of Ice Cream

DockYard hallway talk by @sugarpirate_

I talk about the science of ice cream, and the amazing properties that accompany the basic ingredients that go into the delicious dessert.

Lauren Tan

May 21, 2015
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Transcript

  1. I. First Principles II. Concocting the Mixture III.The Laws of

    Thermodynamics IV.Acquiring Delicious Ice Cream
  2. I. First Principles II. Concocting the Mixture III.The Laws of

    Thermodynamics IV.Acquiring Delicious Ice Cream
  3. (Basically) I. Ice crystals II. Concentrated sweetened cream I. Water

    II. Milk fat globules III.Milk proteins IV.Sweeteners and emulsifiers III.Air
  4. Stabilizers & Emulsifiers (0% – 1%) viscosity ɾprevents free-water migration

    and growth of ice crystals Polysaccharides (gelatin, xantham gum)
  5. Stabilizers & Emulsifiers (0% – 1%) binds fat to water

    ɾlowers surface tension Egg yolk, mono- and di-glycerides, Polysorbate 80
  6. I. First Principles II. Concocting the Mixture III.The Laws of

    Thermodynamics IV.Acquiring Delicious Ice Cream
  7. Homogenization I. Hollandaise II. Mayonnaise III.Milk & Cream Continuous Phase

    (Container) – Water Dispersed Phase (Containee) – Fat Water < 1 µm
  8. Fat Fat "No way! Did you really –" "Yeah! I

    was going t–" Stabilizer "HEY DUDEBROS WATS GOING ON DID YOU SEE THE GAME LAST NIGHT IT WAS CRAZY DUDE U KNO"
  9. I. First Principles II. Concocting the Mixture III.The Laws of

    Thermodynamics IV.Acquiring Delicious Ice Cream
  10. Milk pasteurization 118° 150° 161° 280° enzymes denature pasteurization (low

    temp) ✋ pasteurization (high temp) pasteurization (ultra) {
  11. I. First Principles II. Concocting the Mixture III.The Laws of

    Thermodynamics IV.Acquiring Delicious Ice Cream
  12. Jeni's Splendid Ice Creams (Columbus, OH) Salt & Straw (Portland,

    OR) Toscanini's (Cambridge, MA) Bi-Rite Creamery (San Francisco, CA) Morgenstern's Finest Ice Creams (NYC, NY) Dupuis™
  13. I. First Principles II. Concocting the Mixture III.The Laws of

    Thermodynamics IV.Acquiring Delicious Ice Cream
  14. References I. http://www.physics.uoguelph.ca/STAO/icecream.html II. http://piecubed.co.uk/science-ice-cream/ III. http://www.scienceofcooking.com/science_of_ice_cream.htm IV. http://www.finecooking.com/item/50900/the-science-of-ice-cream V.

    http://www.ozy.com/good-sht/the-science-behind-great-homemade-ice-cream/32126 VI. http://www.livescience.com/38540-how-is-ice-cream-made.html VII.http://www.icecreamnation.org/science-of-ice-cream/ VIII.http://physicsbuzz.physicscentral.com/2014/06/the-science-of-ice-cream.html IX. http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/Science-Behind-Icecream.aspx X. http://icecreamscience.com/science/ XI. http://www.chefsteps.com/activities/ice-cream-geekery XII.http://mlaiskonis.com/2014/05/24/ice-cream/ XIII.http://stellaculinary.com/podcasts/video/what-is-an-emulsion-a-cooks-guide#what-is-an-emulsion