ice cream

11.22.09

Edible Antifreeze

Borrowing a trick from the Arctic snow flea could banish freezer burn
By Cliff Kuang Posted 05.09.2008 at 4:06 pm 3 Comments

Putting food back in the freezer after it thaws causes ice crystals to grow, imparting the unwelcome crunchy texture and mildew-like taste of freezer burn. Now food chemist Srinivasan Damodaran of the University of WisconsinMadison has derived an edible antifreeze from papaya enzymes and gelatin. His concoction, which stunts ice-crystal growth, promises always-creamy ice cream and juicier T-bones, even after their third trip between icebox and table.

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Dry Ice Cream

Skip the fancy ice-cream maker-all you need is a pillowcase and a fire extinguisher
By Theodore Gray Posted 08.01.2006 at 1:00 am 1 Comment

Make CO2 Ice Cream

Cost: $150
Time: 15 Minutes

Safe | | | | |
Risky


For an illustrated photo how-to, launch the gallery.

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