The Molecular Magic of Ice Cream: A Food Scientist's Guide 🍨

I studied ice cream for my PhD. That's how much science is behind this frozen treat!

💥 Want to learn more about ice cream and test your knowledge? Check out my ice cream unit on Haby Academy https://haby-academy.onelink.me/9KMC/... 💥 It's free to join!

As a food scientist, I think of ice cream as a bunch of tiny air bubbles, ice crystals, and a fat network.

Is that a little different than you tend to think of this frozen treat?!

No worries, I'll walk you through the science of making cream in to ice cream and explain exactly how this occurs.

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I've been using my Cuisinart ice cream maker (https://shorturl.at/tBFXY) for years at this point and love it!
I've only used the unique and fun recipes from Jeni's Splendid Ice Creams at Home Book (https://shorturl.at/mACX8)! I highly recommend the salty caramel recipe :)

Check out my blog: https://abbeythefoodscientist.com
You can also find me on Medium:   / abbeythiel  
Contact me: [email protected]
Twitter: @abbey_thiel