Last week, I went to an ice cream making demo at Brooklyn Kitchen with Jeni Britton Bauer of Jeni’s Splendid Ice Cream.
The event was at The Brooklyn Kitchen/The Meat Hook. It is aptly named. When you walk in, it smells of meat.
Once you get past that, the place was awesome.
The event was in support of her new cookbook, Jeni’s Splendid Ice Creams at Home.
In addition to making ice cream, Jeni also went through the science of ice cream. I took notes (because I am a huge dork who loves this stuff):
- Milk is 87% water. In order to have smooth ice cream you need to tie the water up by having it bind with other molecules in the ice cream.
- French style ice cream has egg yolks for the water to bind to the water but you really don’t need it.
- Milk already has all the proteins needed in it to tie up the water.
- In her recipes, you boil the milk and sugar with corn syrup. Boiling denatures the proteins, which makes it more likely to bind with the water. It liquifies the fat, makes sugar syrup with the milk and cream, and concentrates the proteins.
- In general, the more protein you have in the ice cream, the smoother the ice cream is.
I also have a note about fat globules in non-homogenized milk, but I don’t know what about them I was getting at.
Once the science lecture and ice cream making demo it was time to try the ice cream. Like the pints I got from Jeni’s for the holidays, it was OMG SO GOOD.