This is the sixty-sixth lesson of our Big Course. Along the way to the answer, you'll learn how a chemist, a physicist, and a chef each disagree as to what the "ingredients" of ice cream are, learn how to MAKE ice cream, and learn what ice cream actually... is!
(Oh, we also raise the question of "reductionism" — does science remove the wonder and awe from the world, or increase it?)
This is the sixty-seventh lesson of our Big Course. Along the way to the answer, you'll learn what makes sherbet different from both sorbet & premium ice cream, what "dairy" ACTUALLY is, what BUTTER actually is, and why, while we love fat, we sometimes don't want so much of it in our ice cream.
(Oh, and there's this thing that might change the way you think about McDonald's...)
How can you make ice cream less "icy"?
This is the sixty-eighth lesson of our Big Course. Along the way to the answer, you'll learn what "icy" ice cream really is, how to stop Ostwald ripening, how a guy named Clarence Birdseye reinvented food storage, and what we're talking about when we say something is "cold".
How can you make ice cream that IS NOT SWEET?
This is the sixty-ninth lesson of our Big Course. Along the way to the answer, you'll learn the secret reason we put sugar in ice cream, the crucial differences between different types of sugar, and (finally!) why we pour salt on ice.
How can you make the SMOOTHEST ice cream of all?
This is the seventieth lesson of our Big Course. Along the way to the answer, you'll learn the secret of frozen custard, where proteins & starches come from, and the one thing that connects like a quarter of the foods you eat.
This is one of our off-the-book "Secret Sixth" lessons; specifically, the one for "Ice Cream". But trust us, you won't want to miss it...
