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Chemistry in Your Kitchen
By
Matthew Hartings
Matthew Hartings
American University, USA
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Paperback ISBN:
978-1-78262-313-7
PDF ISBN:
978-1-83916-825-3
EPUB ISBN:
978-1-83916-293-0
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
320
Publication date:
30 Nov 2016
Book Chapter
CHAPTER 15: Ice Cream
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Published:30 Nov 2016
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
274 - 291
Citation
Chemistry in Your Kitchen, The Royal Society of Chemistry, 2016, pp. 274-291.
Download citation file:
In this chapter, the author produces ice cream in reverse. Starting from the freezing process and moving backwards, we can better understand all of the steps and ingredients that are required. The author also cobbles together several bits of inherited wisdom and scientific tricks that he and other ice cream makers use to make the best ice cream possible.
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