Prompt Cast
The History and Science of Ice Cream
TLDR Ice cream has a long history, dating back to ancient times, and has become increasingly accessible to the public over the centuries. It is made by combining milk fat, sugar, and egg yolks, and the addition of rock salt helps it freeze faster.
Timestamped Summary
00:00
This podcast episode is about ice cream and the hosts discuss their favorite flavors and places to get ice cream.
04:25
Ice cream has been around since at least the 2nd century BC, with Alexander the Great and Roman emperors like Nero and Claudia Caesar enjoying flavored ice and snow.
08:43
Ice cream became more accessible to the public in the 17th century when a café in Paris started selling it, and by the 18th century, it was available for sale in the United States.
13:31
Ice cream became more accessible to the public in the 17th century when a café in Paris started selling it, and by the 18th century, it was available for sale in the United States.
17:47
Ice cream gained popularity in the 70s with the introduction of frozen yogurts, which are made with yogurt cultures during the ice cream making process, and the USDA has specific standards for ice cream labeling.
22:33
Ice cream is made by combining milk fat, sugar, and egg yolks to create a colloid, and the optimal milk fat percentage is between 14% and 16%.
27:01
Adding rock salt to ice lowers the freezing point, allowing ice cream to freeze faster and preventing the formation of large ice crystals.
31:22
Overrun is an important part of ice cream production, as it refers to the increase in volume that occurs when air is whipped into the mixture, with professionals aiming for as much as 100% overrun, while premium ice creams have less overrun and are more dense.
35:59
The origin of the waffle cone is often attributed to the 1904 World's Fair in St. Louis, but the person who actually invented the ice cream cone was an Italian immigrant named Italo Marchi, who filed a patent for the cone making machine a year before the fair.
40:15
New Zealand is the leader in ice cream consumption per capita, with the average New Zealander eating seven and a half gallons of ice cream a year, while Americans eat five and a half gallons.
Categories:
Society & Culture
