H Douglas Douglas Goff

Douglas Goff, Professor Emeritus at the University of Guelph, is a leading ice cream scientist and author of the seminal textbook on frozen desserts. He dives into the intricacies of ice cream making, discussing how to achieve that coveted smooth texture and what happens inside fast-food soft serve machines. Goff elaborates on the mysteries of lactose and sandiness, as well as the difference between low and high overrun soft serve. He also addresses why static freezing leads to undesirable textures, revealing the science behind delicious, scoopable ice cream.