Food Failures: I Scream, You Scream…When We Ruin Our Ice Cream
Did you know that ice cream is technically a foam? A delicious, fatty, frozen foam that can be pretty tough to make on your own. Jeff Potter, author of Cooking for Geeks (O’Reilly, 2010), returns for another edition of Food Failures to provide some hacks for homemade ice cream. He discusses how much fat you need for your concoction to even be considered ice cream, how to control your ice crystals, and when to add the ingredients for your favorite flavor. With a few science-backed tips, you could soon be scooping smooth, velvety ice cream out of your own freezer, rather than cleaning up a melting mess on the kitchen counter.
Jeff Potter is the author of Cooking for Geeks: Real Science, Great Cooks, and Good Food — Second Edition (O’Reilly, 2015) and a software engineer in New York, New York.
Brian Smith is the owner of Ample Hills Creamery and co-author of Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop (Stewart, Tabori & Chang, 2014) based in Brooklyn, New York.