Popular Science

10 sweet tricks for making better ice cream

That's some good-looking ice cream. But hey, uh, maybe put it in a bowl next time?
That's some good-looking ice cream. But hey, uh, maybe put it in a bowl next time? (Heami Lee/)

This article was originally featured on Saveur.

Ice cream is a miracle. You start with milk, one of the most chemically complex foods we eat. Add sugars to reduce its freezing point, and egg proteins and emulsifiers to obstruct ice crystals. Then you stick this gloppy stuff in a portable freezer and pump it full of air until spinning butterfat globules coalesce to give it form. That’s bananas, but somehow it works. Weirdest of all: Making it yourself is actually very easy.

Frozen dessert technology has come a long way since the days when Emperor Nero would send Roman slaves into the mountains to harvest blocks of ice, shave it down, and sweeten it with honey. In 1843, Nancy Johnson of Philadelphia patented the first ice cream freezer, but it required relentless hand-cranking and relied on rock salt to lower

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Popular Science

Popular Science1 min letti
How To Create A True Game Of Chance
LINDA SOHM, CO-OWNER OF MIDWEST GAME SUPPLY COMPANY The dice in your Monopoly set aren’t as random as you think. The black dots that number each side are hollow, so faces with more spots weigh less. When you roll, it’s more likely that a heavier side
Popular Science2 min letti
One Chair, Five Ways
THE PARALYMPICS—SO CALLED for the Greek prefix para, meaning “alongside”—give elite disabled athletes the chance to compete at the highest level. Not all contenders in the games, which typically run after the Olympics, use wheelchairs, but those who
Popular Science1 min letti
Making Fetch Happen
KATIE LIM, DIRECTOR OF TOY DESIGN FOR SUPER CHEWER Appealing to a dog’s natural instinct to hunt is a great way to get them to have fun. We test all the contents we send to our BarkBox subscribers by observing pups in play sessions. We look for a lot