Course curriculum

  • 1


    • How to use this course

    • What's food science, and what does a food scientist do?

    • Ice Cream Science Introduction

    • Housekeeping

  • 2

    Ice Cream Ingredient Science

    • Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?

    • White Sugar - specifically, sucrose. Where does it come from?

    • Fat Science - Lipids

    • Egg Yolk Science

    • Mono-and Diglycerides - what are they, where do they come from, and what are they doing in my food?

    • Corn Syrup and High Fructose Corn Syrup (HFCS)

    • Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what's the difference, and why are they labeled the way they are?

    • Annatto - What is it, where does it come from, and what it's doing in my food

    • Vegetable Gums - Carob Bean, Locust Bean, Guar, and Tara Gums - what they are and why they're in my food!

    • Xanthan Gum - Sounds like a music group...what is it, and what is it doing in my food?

    • Carrageenan - what is it, where does it come from, and what is it doing in my food?

  • 3

    Ice Cream Processing Science

    • Ice Cream Science: Putting It All Together, including Philadelphia Style vs. Custard Style

  • 4

    Making Ice Cream at Home

    • How Melting Ice Keeps Things Cool...and Salt?

    • Philadelphia Style - making it at home

    • Custard Style - making it at home

  • 5

    Some Last Things

    • Bloopers

    • Before you go: