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

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70
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Enjoy making your own ice cream? But want to get a better understanding of what makes an ice cream a failure or a success? Join us on a journey to discover the science behind ice cream. We’ll discuss why you shouldn’t just adjust the sugar content, or why adding in air can be so important, and more.

Besides the theory, which you can do at your own pace, we give you plenty of opportunities to put what you learn into practice. You’ll get to do lab exercises and take quizzes to test your understanding.
By the end, you’ll have a basic understanding of the science of ice cream and you’re ready to experiment in the ‘real world’!

Not yet a student? Learn more HERE!

Course Content

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INTRODUCTION TO ICE CREAM SCIENCE
WEEK 1 - FREEZING POINT DEPRESSION
WEEK 2 - ICE CRYSTALLIZATION
WEEK 3 - AERATION
Lesson Content
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WEEK 4 - EXPERIMENTING IN THE LAB
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