Re:A physicist's guide to ice cream
by xandrius on Monday January 20, 2025 @08:43AM
(#42768648)
I know this is a simplified version but sugar is not detailed enough (different types of sugar, like dextrose), also I see no mention of carob seeds, also very important to get a creamy texture.
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Indeed, I tried glucose to get a sligthly smoother texture, but it's a bit hard to source and pricey. I take note of carob seeds.
The "ice cream parameter space" above was generated by ChatGPT and I've been interested in building a recipe website where that kind of representation would be generated and later improved by users. I think this could prove to be quite unique.
I think dextrose or also called "grape sugar" is very commonly used in Italy to get decrease the freezing point without feeling o overly sweet.
The sweetness intensity is different across different types of sugar.