Tasty science: instant ice cream
The secret ingredient in this recipe is speed //
Ice cream is a colloidal emulsion. It contains milk fat mixed with water (frozen water, that is), protein, sugar, and air. We are not going to use ice or put the mixture in the freezer because our goal is to use a minimum amount of water, whilst keeping the air bubbles inside the mixture.
Therefore, it’s very important to use a food processor or blender.
Let’s cook some tasty science! 😋🍦
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Share the recipe with friends and family. It’s science, and it’s delicious! If you want to learn more about nutrition and food science, we encourage you to visit the scientific dissemination website www.umhsapiens.com
With the collaboration of Fundación Española para la Ciencia y la Tecnología-Ministerio de Ciencia e Innovación.
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