How does ice cream work? A chemist explains why you can't just freeze cream and expect results
- Written by: Nathan Kilah, Senior Lecturer in Chemistry, University of Tasmania
ShutterstockIce cream seems like a simple concept. Take some dairy, add some sugar and flavours, and freeze.
But to get a perfectly creamy, smoothly textured frozen treat, we need more than just a low temperature – it takes a careful interplay of chemistry and three states of matter: solid, liquid and gas.
What’s in the box?
Commercial...
