Science Friday Food Science Experts On Perfecting At-Home Ice Cream
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Sep 1, 2025 Jeff Potter, author of Cooking for Geeks, shares his ice cream expertise, guiding listeners through the science of crafting the perfect scoop at home. He explains how microstructures like ice crystals and air bubbles create smooth textures. Potter tips on achieving optimal creaminess include the right ingredient interactions and methods, from traditional techniques to using liquid nitrogen. Discover why ice cream sandwiches hold their shape and the role of salt in freezing. It's a delightful mix of science, history, and delicious home-cooked treats.
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Left-Out Ice Cream Sandwich Mystery
- A Cincinnati mom found an ice cream sandwich left outside that looked largely intact after hours in heat.
- That sparked the question of whether some ice creams resist melting or just retain structure after melting.
Microstructure Controls Melt Behavior
- Ice cream structure—ice crystals, air cells, and fat globules—determines whether it collapses when it melts.
- The water melts but the remaining foam of fat and air can keep the shape intact.
Air Content Affects Texture And Cost
- The amount of air (overrun) in ice cream strongly affects its ability to hold shape and price.
- Higher overrun yields cheaper, airier pints that resist collapse more than dense premium pints.
