Did you know that ice cream is technically a foam? A delicious, fatty, frozen foam that can be pretty tough to make on your own. Jeff Potter, author of Cooking for Geeks (O’Reilly, 2010), returns for another edition of Food Failures to provide some hacks for homemade ice cream. He discusses how much fat you need for your concoction to even be considered ice cream, how to control your ice crystals, and when to add the ingredients for your favorite flavor. With a few science-backed tips, you could soon be scooping smooth, velvety ice cream out of your own freezer, rather than cleaning up a melting mess on the kitchen counter.
Produced by Becky Fogel, Production Assistant