Jack's Gelato. Beautiful ice cream and sorbets, made by hand on Bene't Street, Cambridge.
We visited Lizzy's on 05/16 on a day trip to the Cambridge/Harvard area. There are a surprising amount of ice cream places, but this hidden gem was definitely the best. The server was very helpful in recommending flavors, toppings, and portion sizes - this definitely hel...
Crimson & Cream is C. M. Skiera’s debut epic fantasy novel. He started writing the epic fantasy in 1999, and after many twists and turns, 13 drafts, plenty of rejections, the arrival of the 21st Century and the advent of online self-publishing, the ebook was published in 2012. After...
I don’t know if it’s the homemade ice cream, or the treat of grabbing a cone at this historic ice cream stand (it’s been there for 94 years) on the way home from a day at the beach that I love more.Gray’s Ice Creamhas flavors that really reflect their Rhode Island roots, ...
Ok, so North Dakota's favorite ice cream flavor is none other than Neapolitan. We like options, apparently, and we're not alone. Both California and New Mexico had that as the top flavor. via GIPHY Overall The most popular ice cream flavor in the country is Vanilla, according to thesite...
The ice confection was extruded from the ice cream freezer (scraped surface heat exchanger) at a temperature of from −1° C. to −5° C., depending on the ice confection, into a mould which had been pre-cooled in a blast freezer at −35° C. for at least 30 minutes, the mou...
Arbuckle W (1986) Development of the ice cream industry. In: Ice cream. Springer, Boston, MA, pp 1–8 Google Scholar Atkinson JD, Murray BJ, Woodhouse MT, Whale TF, Baustian J, Carslaw KS, Dobbie S, O’Sullivan D, Malkin TL (2013) The importance of feldspar for ice nucleation by...
Clarke, C.The Science of Ice Cream, 2nd ed.; Unilever R&D Colworth: Bedford, UK; The Royal Society of Chemistry: Cambridge, UK, 2012; pp. 15–200. [Google Scholar] Muse, M.R.; Hartel, R.W. Ice Cream Structural Elements that Affect Melting Rate and Hardness, American Dairy Science ...
Perception of ice cream texture is connected with its creaminess. One of the factors attributed to this property is the crystal structure, especially the number of crystals and their size. Such a factor is inevitably connected with the components of ice cream and the production process [2,5]....
This study presents the impact of an ultrasonic treatment (UT) as an alternative to traditional, standard pasteurization (PT) on selected properties of ice cream. Additionally, an oleogel from strawberry seed oil was included in the ice cream recipe as a fat component in the shares of 5%, 6%...