3 ms·
"Freezing speed is correlated with freezing temperature. So if you can freeze it really, really cold, you can get smaller ice crystals. And if you can freeze re
by timr 13y ago
"Freezing speed is correlated with freezing temperature. So if you can freeze it really, really cold, you can get smaller ice crystals. And if you can freeze really cold, you can freeze really fast. The benefit of that is if you make small enough batches you can freeze to order. Therefore you don’t need any of those extra ingredients that make ice cream far from natural."
You know what else works for that? Fat. It's why iced custard is smoother than philadelphia ice cream. It's also much easier and more manageable than using liquid nitrogen, but, you know...you can't sell regular ice cream to hipsters at a massive markup.
That's it...I'm opening an easy-bake oven bakery in Hayes Valley. After all, cooking with lightbulbs is slower, and therefore, more love goes into each cookie.
- dasil003 13y agoYour dismissive snark is fail. What makes you think there's no fat in her ice cream?
- dasil003 13y agoOkay I'll spell it out for the reflexive drive-by downvoters: The ice cream is real ice cream, and crystal size is an orthogonal issue to fat content. I'm not sure what hipsters have to do with it, but I find it a sad reflection on the state of HN that the middle-brow prejudiced dismissal of imagined cultural reasons gets a higher vote than someone pointing out how said dismissal is based on an utter absence of facts.
- timr 13y ago"The ice cream is real ice cream, and crystal size is an orthogonal issue to fat content." I never claimed the ice cream wasn't "real", and crystal size is correlated to fat content: the higher the fat content, the smaller the crystals. Liquid nitrogen is a gimmicky method of accomplishing something that is already done in simpler ways.
- dasil003 13y agoSo given a maximally (because there is obviously a limit before it becomes gross right?) high fat ice cream, you are claiming it won't have smaller ice crystals using liquid nitrogen compared to traditional methods?