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There are tons of types of ice cream, despite all the different flavours though, the basic principle to how they’re made is pretty similar. There’s actually quite a lot of science to it. Scroll down through the posts below to learn all about ice cream & ice cream science.

When & How to Use Frozen Berries

close up of ice crystals on frozen raspberries

Fresh blueberries, strawberries, raspberries, they’re delicious and juicy. But, they’re also very seasonal and fragile. There’s a reason they tend to be sold in sturdy plastic containers, even a slight bruise ruins them. The presence of these brightly colored fruits…

How an ice cream bar is made

bite in an ice cream bar

Ice cream bars seems to become more and more fancy. They used to be a creamy center, on a stick, with a simple chocolate or fruity layer around them. However, nowadays there are ice cream bars with up to three…

Olive oil ice cream

olive oil ice cream, super smooth

One of the challenges of homemade ice cream is to make the ice cream scoopable, straight from the freezer. Often, ice creams tend to become really hard in the freezer, requiring either patience, or a microwave (30s at 360W) to…