Although molecular gastronomy is a fairly new discipline, we have been using scientific knowledge and techniques to make ice cream for many many years. Ice cream can be fun and fresh or rich and decadent. It can be made using almost any flavor one can think of. However, what you don’t think about is that making ice cream is an art rooted in chemistry. From having the right balance of fat and air to adding in the right emulsifier, ice cream is a tasty science experiment.
The early day of ice cream were perhaps the most deeply grounded in gastromical practice. Early ice cream makes use the chemical reaction of rock salt and ice to create creamy, frozen ice cream. These days, we have many different kinds of ice cream machines to help us do the hard work of churning and freezing our creations.
However, molecular gastronomy chefs and home cooks alike are using tools and techniques like liquid nitrogen and dry ice to create delicious and creative ice cream. Moreover, we are also seeing a trend in savory ice cream flavors like mushroom and exotic flavors like cigar smoke.
This Ice Cream Class will take you on a journey from the history of ice cream, through the types and science behind ice cream, the many kinds of ice cream makers, and even provide myriad of recipes to get you started.