Coffee chocolate caramel ice cream - discussing how best to add chocolate chips or chunks to your ice cream without breaking your teeth upon eating! Ice cream inclusion science | foodcrumbles.com

Ice Cream Science

Current Status
Not Enrolled
Price
Free
Get Started

Ice cream is more than just a delicious treat. It’s filled with science. Ice crystals, milk proteins, sugar, and fats all work together to make ice cream that is creamy and easy to scoop. This course explores the function of each of these ice cream ingredients and more, as well as the process of making ice cream.

We’ve written about ice cream on many occasions. But we wanted to bring it all together in a structured form, making it simple and easy to follow. Through a mix of labs, recipes – and a good chunk of theory – you’ll learn about the science of ice cream. By the end of the course, you’ll understand the most important concepts of ice cream and will be able to make several different recipes.

This course is definitely for you if:

  • You’ve made ice cream before but want to improve your skills or create your own recipes with confidence.
  • You want to be able to solve common ice cream mistakes with quick troubleshooting.
  • You don’t have extensive scientific knowledge, but you’re curious about the science behind ice cream.
  • You work in an ice cream facility and want more confidence when speaking with technical experts.
  • You just love ice cream!

This course is probably not for you if:

  • You’re just looking for recipes. In this case, why not browse through our ice cream section and choose a recipe you’d like to try.
  • You’ve read tons of books about ice cream science already. This course will probably be too basic for you. (If you’d like to audit the course and want to give us feedback, let us know and we’ll happily give you access in exchange for improvement suggestions!)

Prerequisites

For this course, we do assume a basic level of understanding of scientific terminology. If you have no clue what fats, proteins, carbohydrates, molecules, atoms, and phase transitions are, we would recommend you start out with our FREE Food Chemistry Basics course. This will prepare you for the ice cream course!

This ice cream course contains some ‘lab work’. During these practical sessions, the theory you are taught in the course will be brought to life. To complete these labs, you will need:

  • Basic kitchen gear: such as bowls, spatula, whisk, stove and small post, stand mixer or electric mixer, and freezer proof storage containers. An ice cream machine is required for some experiments but not all.
  • Basic pantry ingredients : such as sugar, cream, condensed milk, frozen fruits

Every lab exercise will clearly state what you’ll need.

The course can be completed without doing this lab work, but it would be beneficial to your understanding of the ice cream making process!

*Please note: this course is still being beta tested – we want you to try it out and give us feedback! By signing up, you give us permission to send you an e-mail requesting feedback on the course.

subscribe to news letter