clock menu more-arrow no yes

Filed under:

Watch the Science Behind Super Creamy Ice Cream

New, 1 comment

Here's a video that explains the science behind the optimal scoop of ice cream, produced by the YouTube channel Reactions. Turns out the consistency of ice cream is determined by the size of the ice crystals in it. The bigger the crystals are, the "harder and crunchier" the ice cream. There are two things that can alter the size of those ice crystals: The addition of an emulsifier to the ice cream base and the speed at which the ice cream freezes. This is why ice cream quickly frozen with liquid nitrogen is smoother than what comes out of a traditional ice cream maker. Go, watch:

Video: Ice Cream Science

· Ice Cream Science [YouTube]
· All Ice Cream Coverage on Eater [-E-]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day