How Silicon Valley Perfected Ice Cream
1–10 of 22 posts
Re: How Silicon Valley Perfected Ice Cream
#2Graeter's perfected ice cream decades ago. It's not techy or Silicon Valley or in Wired but it is definitely the best. There is no need to look further. Anyone else claiming ice cream perfection is a charlatan.
Re: How Silicon Valley Perfected Ice Cream
#3I assume the OP has never been to europe.
Re: How Silicon Valley Perfected Ice Cream
#4Dinner (dinnerbyheston.com) has a similar machine. I know it was custom built. I wonder if there is some connection.
Re: How Silicon Valley Perfected Ice Cream
#5"Freezing speed is correlated with freezing temperature. So if you can freeze it really, really cold, you can get smaller ice crystals. And if you can freeze really cold, you can freeze really fast. The benefit of that is if you make small enough batches you can freeze to order. Therefore you don’t need any of those extra ingredients that make ice cream far from natural."
You know what else works for that? Fat. It's why iced custard is smoother than philadelphia ice cream. It's also much easier and more manageable than using liquid nitrogen, but, you know...you can't sell regular ice cream to hipsters at a massive markup.
That's it...I'm opening an easy-bake oven bakery in Hayes Valley. After all, cooking with lightbulbs is slower, and therefore, more love goes into each cookie.
Re: How Silicon Valley Perfected Ice Cream
#6The Discovery series about food chemistry had a segment about using liquid nitrogen to make ice cream. I think they concluded that it is the perfect way to make ice cream.
The show had many other very interesting segments (like how to make mashed potato that doesn't turn into glue) with all the chemical backgrounds for great foods. It is fascinating stuff.
Re: How Silicon Valley Perfected Ice Cream
#7I assume the OP has never been to europe.
Exactly my thought. On top of my head:
http://www.berthillon.fr/ http://www.grom.it/
A matter of taste?
Re: How Silicon Valley Perfected Ice Cream
#8Might want to take a look at http://www.blueskycreamery.com/ where they've been freezing ice cream with liquid nitrogen in large quantities (rather than the tiny spheres of Dippin' Dots) for a long time; the two founders came up with the process when they were Iowa State students back in 1999.
Re: How Silicon Valley Perfected Ice Cream
#9Re: How Silicon Valley Perfected Ice Cream
#10"Freezing speed is correlated with freezing temperature. So if you can freeze it really, really cold, you can get smaller ice crystals. And if you can freeze really cold, you can freeze really fast. The benefit of that is if you make small enough batches you can freeze to order. Therefore you don’t need any of those extra ingredients that make ice cream far from natural." You know what else works for that? Fat. It's…
Your dismissive snark is fail. What makes you think there's no fat in her ice cream?