Day Three in Philadelphia found me exploring the science behind the making of ice cream. I learned an awful lot – did you know that there are regulations in both the United States and Japan dictating what can and cannot be recognized as ice cream. Also, ice cream must have certain ingredients and meet other criteria otherwise it can be considered one of the many other frozen dairy-based products.
One of the main things that struck me was the fact that ice cream does not really give us it’s creamy nature and distinct and disparate flavors until moments after we actually lick or bite the ice cream. Unfortunately much of the science went over my head when he started getting specific. I don’t know much about chain reactions or polymers so I apologize if I haven’t done the session justice.