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.

Transcript

1. The Science of Ice Cream Lauren "sugarpirate" Tan, PhDelicious ɾ D O C K YA R D ɾ
2. Professor of Sugar & All Things Sweet DockYard University
3. Once upon a time…
4. Charles I of England
5. DeMirco Ice cream inventor (allegedly) (not DeMirco)
6. – Charles I of England (probably) “That's bloody good, man.”
7. Syllabus
8. I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream
9. I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream
10. First Principles
11. So like, what is ice cream made of?
12. (Basically) I. Ice crystals II. Concentrated sweetened cream I. Water II. Milk fat globules III.Milk proteins IV.Sweeteners and emulsifiers III.Air
14. Milk fat (10% – 16%) richness ɾ texture Cream
15. Non-fat milk solids (9% – 12%) viscosity ɾ texture ɾflavor Whey and casein proteins, lactose
16. sweetness ɾ depresses freezing point Monosaccharides (fructose, glucose), disaccharides (sucrose) Sweeteners (12% – 16%)
17. Stabilizers & Emulsifiers (0% – 1%)
18. Stabilizers & Emulsifiers (0% – 1%) viscosity ɾprevents free-water migration and growth of ice crystals Polysaccharides (gelatin, xantham gum)
19. Stabilizers & Emulsifiers (0% – 1%) binds fat to water ɾlowers surface tension Egg yolk, mono- and di-glycerides, Polysorbate 80
20. How do you turn that into ice cream?
24. I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream
25. Concocting the Mixture
26. col·loid noun, \ˈkä-ˌlȯid\ Ice cream is both a colloid (emulsion) and foam.
27. Fat Water immiscible
28. Fat Water Surface tension "Dude, you're fat. Get off me." "Well aren't you shallow?"
29. Fat Water + shearing = Homogenization shakingɾwhiskingɾblending
30. Homogenization I. Hollandaise II. Mayonnaise III.Milk & Cream Continuous Phase (Container) – Water Dispersed Phase (Containee) – Fat Water < 1 µm
31. Homogenization I. Vinaigrettes II. Butter Continuous Phase (Container) – Fat Dispersed Phase (Containee) – Water Fat
33. Fat Emulsifier Water
34. Invite to parties
35. 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"
36. talks too much
37. I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream
38. The Laws of Thermodynamics
39. Milk pasteurization 118° 150° 161° 280° enzymes denature pasteurization (low temp) ✋ pasteurization (high temp) pasteurization (ultra) {
40. 140° (5 mins) Egg pasteurization
41. Controlled protein denaturation 158° – 161° improves foamingɾwhippingɾemulsification ɾbodyɾtexture
42. Ice crystals
43. Grainy Smooth <50 µm
45. I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream
46. Acquiring Delicious Ice Cream
47. Where to go for the best ice cream?
51. Where to buy the best ice cream?
52. 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™
53. I. First Principles II. Concocting the Mixture III.The Laws of Thermodynamics IV.Acquiring Delicious Ice Cream
55. 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