Title and author
The Science of Ice Cream by Chris Clarke
What’s it about?
Ice cream. In particular, the scientific aspects of the aforementioned frozen confection. A good title’s a descriptive title eh.
What are the good bits?
I learned a lot of new things about ice cream. The hands-down best thing I learned about was Dondurma, which is a Turkish ice cream that is chewy! The first chapter is an interesting history of modern ice cream. The detail included about the characterisation and properties of ice cream was both extensive and fascinating.
What are the not-so-good bits?
This book is not intended to assist the home cook and has little to offer in this area. It is very much focused on industrial scale ice cream production. There are a few try-this-at-home experiments in the back but they seemed at bit ‘meh’ to me (although I am a somewhat experienced home ice cream cook. In fact, I’ve renamed the ice cream I make at home to “nice cream” because it’s pretty effing good OK.
Also, not the fault of the book or author, but my chemophobia alarm sounded loudly when in the chapter discussing ingredients, sodium carboxymethyl cellulose was described as being longer routinely included in ice cream because of “it’s perception as a chemical”. This is after a long list of other chemical stabilisers including carageenans, pectin and xanthan. LARGE SIGH TO YOU ICE CREAM MANUFACTURERS.
What does it say on p89 line 11?
“Tacos are a type of sandwich product consisting of a semi-circular shaped wafer that contains icecream and sauce (Figure 5.4b)”
WHAT THE WHAT? ICE CREAM TACO? HAVE NEVER SEEN. DO VERY MUCH WANT.
Who should read it?
People who would like to find out more about how ice cream is manufactured, and the macro and micro physical properties of different iced products. Those with a strong interest in rheology, microscopy and composite materials may also find much of the content quite satisfying.
How good is it?
It’s pretty good for a book with a decent amount of physics in it. I do like ice cream.
3 round bottom flasks out of 5