The Irish Times – August 7, 2014
‘Dr Freeze’, who leads an ice-cream course at UCC, is unravelling ice cream’s structure with sophisticated tools and improving its shelf life.
Toasted Irish oats, lemon curd, sea salt, Kieran’s cookies, Dingle gin and Kerry cream vanilla: these are just some of the mouth-watering ice-cream flavours to choose from in a Dublin scoop shop this summer.
While adding a few days of sunshine and warm weather is a help, taste is
crucial for lovers of ice cream, and so too is texture. You need to balance air, fat and ice just right for a silky-smooth combination. It’s a complicated subject that has fascinated Doug Goff, a professor at University of Guelph in Ontario, Canada, whose father ran an ice-cream shop in Nova Scotia. Goff leads a short ice-cream course at University College Cork.
“Cream, milk and sugar would be the primary ingredients, and then stabilising agents to maintain a good shelf life and keep good texture,” says Goff. Ice crystals must be tiny; if crystal size approaches a 10th of a millimetre, we can detect it on our tongues, and it feels coarse.
Read more from the source: Irish Times