▲ 6 points
back
7 comments
Frozen custard seems to be having a moment now -- in the US, a large ice cream manufacturer -- Dreyer's (AKA Edy's) -- came out with a line of packaged frozen custard that showed up in supermarkets around 2 or 3 months ago:
I wonder how much the expansion of Culver's has contributed.
@dmitrygr:
What kinds of machinery/technologies are used to make frozen custard?
Are they different than standard ice cream?
batch freezer?
Insultingly easy to make, foolproof.
Leiebovitz's Perfect Scoop is mandatory read.
The way I freeze it - I make big stockpot of brine (23% salt by weight) and chill it. Then just drop the ready made small pot of custard inside.
@venomsnake - That's a great method. Reminds me of the old coffee can + rock salt + ice approach.
"Perfect Scoop" is a superb book.
Another great read for an ice cream lover who loves nerding out is: "The Science of Ice Cream" by Chris Clarke. Some highlights:
-the equations of ice cream... for example ice cream mix is a shear-thinning liquid (solution of sugar/stabilizer and a suspension of fat droplets) with viscosity as a function of shear rate (aka power law fluid aka viscosity=b(shear rate)^n where b and n are empirical constants)
-particle size distribution chart for optimal mix
-force displacement curves for different ice creams with different ice contents
-microstructure breakdown during consumption
-melt down curves for stabilized vs unstabilized ice creams
-relationship between mean gas cell size and temperature over hardening time
-rheology of ice cream (aka comparing newtonian fluids where velocity gradient is proportional to shear stress i.e. not velocity gradient versus non-newtonian fluids like ice cream aka solutions with polymers which exhibit shear thinning)