• Question: Is their any science behind icercream making?

    Asked by hannah20 to Meeks, Pete, Stephen, Steve, Tom on 21 Jun 2010 in Categories: .
    • Photo: Marieke Navin

      Marieke Navin answered on 21 Jun 2010:

      Why Hannah, there is science behind everything! ice cream making involves freezing, so changes of state (how are the molecules in a solid different to those in a liquid?). It’s even better if you make your icecream with liquid Nitrogen – which boils at -196 degrees C and can make your icecream pretty fast!

    • Photo: Pete Edwards

      Pete Edwards answered on 21 Jun 2010:

      Hi hannah
      There’s science behind pretty much everything we make or do! Ice cream needs to be cooled down – so there’s a lot of physics in that. There’s also food technology, biology, design for the packaging, and probably many more areas of science that I can’t think of!

    • Photo: Stephen Curry

      Stephen Curry answered on 21 Jun 2010:

      Hi Hannah – I’m sure there is but I’ve never had a sample long enough to investigate this question properly! 😉

      Although, having said that, ice cream has been with us for a long time and I am not aware of any recent innovations (apart from in flavours). So while there is some science (or method) in the way that the cream is frozen to make ice cream, I’m not aware of much new in the science.

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