|
|
Article: Ice cream's secret ingredient; You won't see it listed on the carton, but without it you'd need a chisel to finish your sundae.(THE HOME FORUM)
- Article from:
- The Christian Science Monitor
- Article date:
- June 7, 2005
CopyrightCOPYRIGHT 2005 The Christian Science Publishing Society. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: George Erdosh
There are three kinds of ice cream: cheap ice cream, good ice cream, and great ice creams. All of us would rather eat great ice cream. There is only one problem - great ice cream costs more. Why?
To find out, let's see how ice creams are made.
Ice cream is technically a frozen custard - a cooked mixture of milk or cream, eggs (sometimes), sugar, and flavorings - and plenty of whipped-in air. Without air, ice cream would be like a mushy block of ice. It wouldn't be quite as hard as ice, but hard enough that you would need a chisel to eat it. Air makes ice cream soft enough that you can scoop it and lick it off a cone.
...