The food science behind designing an ice cream
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The food science behind designing an ice cream
1–10 of 14 posts
Re: The food science behind designing an ice cream
#2Icecream was solved in 1950s in USSR.
Re: The food science behind designing an ice cream
#3Icecream was solved in 1950s in USSR.
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Re: The food science behind designing an ice cream
#4Icecream was solved in 1950s in USSR.
I've had lots of different ice creams. I enjoy the differences. Turkish Ice Cream is chewy for example. I like soft serve sometimes too and the quality varies widely from icy (meh) to smooth (yum) to light and creamy (yum). There's a branch in Japan that advertizes it's 25% whipped cream. it's great!
What's 1950s USSR ice cream like?
Re: The food science behind designing an ice cream
#5Page hijacks scroll
Re: The food science behind designing an ice cream
#6Page hijacks scroll
That was unusually bad. I actually had to give up on it from the nuisance.
Re: The food science behind designing an ice cream
#7Painful trying to scroll. But I will say I’ll never be as astounded as seeing a bowl of Breyers sitting on a conference room table for an hour and never losing its shape.
Re: The food science behind designing an ice cream
#8Icecream was solved in 1950s in USSR.
I've had lots of different ice creams. I enjoy the differences. Turkish Ice Cream is chewy for example. I like soft serve sometimes too and the quality varies widely from icy (meh) to smooth (yum) to light and creamy (yum). There's a branch in Japan that advertizes it's 25% whipped cream. it's great! What's 1950s USSR ice cream like?
I've not personally had it but from my experience with fresh high quality high milk fat dairy (which I believe Soviet ice cream to be), the richness, high fat content, lack of air bubbles and stabilizers help keep it from melting.
Re: The food science behind designing an ice cream
#9Icecream was solved in 1950s in USSR.
The first step in getting good ice cream, is banishing trotsky.
Re: The food science behind designing an ice cream
#10Earlier quoted context omitted.
I've had lots of different ice creams. I enjoy the differences. Turkish Ice Cream is chewy for example. I like soft serve sometimes too and the quality varies widely from icy (meh) to smooth (yum) to light and creamy (yum). There's a branch in Japan that advertizes it's 25% whipped cream. it's great! What's 1950s USSR ice cream like?
I've not personally had it but from my experience with fresh high quality high milk fat dairy (which I believe Soviet ice cream to be), the richness, high fat content, lack of air bubbles and stabilizers help keep it from melting.
Best ingredients possible make the product remarcable.
For icecream you make it from cream, not milk, not some substitute, just the real milk cream. Not the processed crap that's sold along the same crap milk. The real thing, made from real milk at the spot. And then you have the product.
It's enshittification reversed.