Phase change. Solutes and solvents. Sugar and salt. And why freezing point depression is key to making smooth ice cream.
Emulsions. Fats. Ice crystals. And ice cream holds its ingredients together
Freezing. Crystals. Nitrogen. And why liquid nitrogen frozen ice cream are the smoothest.
Starters!
New here? Why not start here?
Specials: Spaghetti!
Specials: Surprise Me!
Guess how often we have hydrocarbons in our food?
