How a food scientist with a “million dollar palate” creates ice cream flavors.
. And she hopes to one day find a home in the ice cream freezer for America’s favorite creamy salad dressing. But I’ll let her tell that story herself.We crave three ingredients and two of them are the most prominent components in ice cream: sugar and fat. We also associate ice cream with good times in our life: birthday parties, family gatherings, going down to the corner store with our parents. It’s a magical combination.
Get a bunch of plates, preferably all the same color, so you can compare the colors of the different ice cream samples. Put a scoop in the center of each plate. Then let them sit for 10 or 20 minutes and see what happens. On high-overrun ice creams, the scoop will sort of retain its shape, but you’ll see a pool of liquid and foam coming off because instead of having fat create stability, the manufacturers add things like guar gum or carrageenan.
That’s one way to evaluate the quality. Other things to consider: When you scoop it, does it come out in a nice scoop or does it fracture and crack? When you take a bite, can you feel the ice crystals on your tongue? Is it just nice and creamy and smooth? Or is it like chewing bubble gum, with too much corn syrup in it? As for taste, everyone’s going to have an idea of what they like best.Ice cream has become a canvas for creating indulgent experiences.
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