The Molecular Magic of Ice Cream: A Food Scientist's Guide 🍨
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- Опубликовано: 2 авг 2024
- I studied ice cream for my PhD. That's how much science is behind this frozen treat!
💥 Want to learn more about ice cream and test your knowledge? Check out my ice cream unit on Haby Academy haby-academy.onelink.me/9KMC/... 💥 It's free to join!
As a food scientist, I think of ice cream as a bunch of tiny air bubbles, ice crystals, and a fat network.
Is that a little different than you tend to think of this frozen treat?!
No worries, I'll walk you through the science of making cream in to ice cream and explain exactly how this occurs.
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I've been using my Cuisinart ice cream maker (shorturl.at/tBFXY) for years at this point and love it!
I've only used the unique and fun recipes from Jeni's Splendid Ice Creams at Home Book (shorturl.at/mACX8)! I highly recommend the salty caramel recipe :)
Check out my blog: abbeythefoodscientist.com
You can also find me on Medium: / abbeythiel
Contact me: abbeythefoodscientist@gmail.com
Twitter: @abbey_thiel 
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Wow! This was very informative and also possible to understand because you obviously know what you are talking about. Thank you ♥
Loved the video
could you please do a video on ice cream and sorbet stabilizers such as gums to thicken the liquid, gelatine etc Regards
I definitely need to do this! It's not really needed for homemade ice cream like I made here, which is why I didn't include it but SO important for ice cream manufacturers!
Taking guidance from your videos from Pakistan 🇵🇰. It's my 7th semester and i guess I'll be prepared to face the world after taking guidance and knowledge from you. ❣️
Happy to have you here Arbab!!
@@AbbeytheFoodScientist شکریہ جناب ❤️
هل يمكن ان تساعدني في اعداد الايسكريم
Thank you for actually explaining the science!
We want to see a video on how partial colesence works in buttercream frosting!!!
I've never made buttercream but I'm thinking there's probably no partial coalescence. Usually to see partial coalescence you need fat droplets surrounded by a water phase and in buttercream there's just so much fat!
Fantastic video!
I'd love a video in this style about the structure of dough. Im kinda having trouble constructing a dough which distributes pulling force evenly , can stretch far and be literally hair thin (pull on 2 ends for ~1m and the deviation of thickness is almost 0, you see chefs do this with noodles, idk which screws I should adjust to reach this)
Wow!
Educational!!
Amazing Information.
Thank you for sharing.
Greetings from Singapore 🌷🌷🌷
Edith
Very happy you enjoyed :) Wow, Singapore! I've never been
Hello Abby! what can I read to learn about Formulation in the US? I know some complex products like ice cream, and other emulsions, has a formula to keep it stable. Where can I find that? Do you suggest some book or course? Because there is a relation between fat, protein and water compounds. Thank you!
Yes, I know the perfect book! It's called "Ice Cream" by Rich Hartel and Doug Goff
This is brilliant
Thank you! I'm thinking about making a part 2 that goes into even more detail
Hi Abbey, I’m curious how you would describe the no-churn ice creams that are often shared on the internet. Typically it’s made by mixing sweetened condensed milk into stiff whipped cream with flavoring additives. Then freezing the mixture. I understand that the whipped cream introduces the air and the sweetened condensed milk depresses the freezing point, but I can’t imagine how there would be any coagulation unless that occurred during the whipping process. Are you familiar with these no-churn methods?
I've never made it but I've watch the craze all over social media! The fat globules in the whipped cream are already partially coalesced so that will provide some structure when mixed in. I think with the shear amount of fat and sugar, makes it taste good because the ice crystals have to be just huge from your in-home freezer.
Hello Abbey! I've watched your videos "why's that in my ice cream" , "liquid on top of my yogurt", "science of ice cream" and ice cream and other frozen treats because I'm planning to open a frozen yogurt shop here in the Philippines. I want to make my own frozen yogurt mix. I do not like to use those soft serve yogurt powdered mixes you can buy from commercialized dairy companies because they do not taste good. I have an ice cream machine in my house, though I'm afraid I might destroy the machine if I make my own recipe. The freezing cylinder might freeze so hard and destroy some parts.
Should I add some functional ingredients such as emulsifiers, stabilisers, hydrocolloids, guar gums, carageenan, etc. ?
Or do I just experiment and don't use any functional ingredients? Just fresh milk, sugars, cream, etc. ?
I'm planning to experiment and make my own yogurt mix this week and until next week. I'm planning to just use plain yogurt with live lactobacillus bulgaricus and streptococcus thermophilus plus sugar plus either milk or cream whichever tastes good. Should I just go and put it in the ice cream machine without putting functional ingredients? I'm using a Taylor C706 soft serve ice cream machine. Same machine used by Mcdonalds. It has a simplified pump, not gravity type. The mix is pushed by the pump from the hopper to the freezing cylinder. Not like a gravity type in which gravity is the one pushing the mix from the hopper to the freezing cylinder.
I think it would also be nice if you can make a video about soft serve ice cream, how it is made, difference from conventional ice cream and its ingredients. I think many people can appreciate such video because I see that there are just very few learning materials available online regarding soft serve ice cream, its ingredients and how it is made.
Thank You!
Wow ... I saw your very informative videos on Stabilisers and emulsifiers and its role in Ice Cream , salad and other foods and deep science behind it. I saw very less views and likes to your posts so suggests even if it not up to your PhD level but start posting videos of practical recipes showing how and in what proportion to use the same in Ice Cream, Gelato, Salads, Cakes and other food items etc. Thanks
Absolutely love this! Okay, now how do we apply this to the new Ninja Creami machines?
If you search, RUclips, you’ll see a lot of people are using various protein drinks, usually a flavored whey protein drink for the base and then adding other ingredients.
Since then Ninja Creami changes the process, are there some chemistry hacks to help ensure good results such an egg yolk, stabilizers, gums, emulsifiers, etc?
Okay I looked at the Ninji Creamy machine and you could definitely benefit by adding emulsifiers to help make those air bubbles or smaller air bubbles (something like egg yolk) and if you will store the ice cream for long periods then add a gum. The gum will help prevent any coarseness from occurring!
great video. Thank you
Glad you liked it!
Wow.. awesomely explained. Thank you. Can u do a video on what emulsifiers and stabilizers do to ice creams. What are GMS and CMC powders which are added in ice creams.? Thanks in advance.
I was thinking of doing a part 2 where I go into more advanced detail like you're asking about! For now, I believe I mention emulsifiers and stabilisers at least shortly in this video ruclips.net/video/jKsrI1NSlXY/видео.html&ab_channel=AbbeytheFoodScientist
I like your way of presentation. Very attractive and beautiful
Thanks a lot 😊
So if there are so much air in ice cream, then it can make us very bloated and gassy, right?
It's possible but I would guess that as you eat the ice cream. you probably squeeze most of the air out. What I mean is that when the scoop of ice cream is in your mouth, your tongue and teeth collapse the foam structure. Hope that makes sense!
I just saw recently on French TV that "added air" is not allowed in Europe. Only in the USA. In the end this way they are able to sell you an apparent larger volume. Some air may be added during the process, but "added extra air" is what is not allowed.
@@AbbeytheFoodScientist interesting!
I’m diabetic and am using allulose, can you discuss how it affects ice cream making?
Are those dyglicerides vegan?
hii
thank you for sharing this with us, really i enjoy it
by the way, I'm studying food science and will have an exam on this the day after tomorrow lol
wish me the best :)
Good luck!! What's the exam on? The university that I work at is on Christmas breaks so no teaching for me now :)
@@AbbeytheFoodScientist
it’s a course about milk and milk products, in my university it’s a 🫴🏻finals season
@@nebrastar That's funny! I help teach three different dairy courses :) Happy studying
@@AbbeytheFoodScientist
amazing⭐️⭐️ i’m lil curious about courses, what they are?
thank you, already done🥹
@@nebrastar For bachelor's students I teach Milk in the Dairy Chain (it's sort of following milk from the cow to the grocery store) and for master's students I'm involved in Dairy Chemistry and Dairy Technology 😃
Is there a way of doing ice cream scoopable eithout sugar, sugar alcohols or alulose? A unsweetened ice cream.