Sunday, January 15, 2012

ice cream education

2012 ice cream short course, penn state university
I spent the past week in total ice cream immersion at the nation's oldest and best-known educational program dealing with the science and technology of ice cream. My brain is still overwhelmed with knowledge and my stomach overfilled with ice cream samples.

The most important thing I learned was that consistent ice cream quality depends on having a balanced recipe. We learned formulas to help us determine if a recipe was balanced or not, and we learned how to adjust recipes to compensate for ingredient add-ins.

Here are some of my favorite pics from the week. For more ice cream fun, visit our facebook page, 2012 Penn State Ice Cream Short Course.

The production area for the school's ice cream creamery.
On the left, ice cream cartons on a conveyor belt, ready to get filled.
On the right, the actual ice cream freezers.

Me with Dr. Bruce Tharp (stabilizer and emulsifier guru) during a sensory evaluation lab.
We are showing everyone how to rock a hairnet.

Churning ice cream in an old-fashioned White Mountain ice cream maker.

My dream soft-serve machine---frozen custard ROCKS!

A continuous ice cream freezer.
That's ice cream with 150% overrun in the bucket on the right.
Overrun is the amount of air you churn into the base.

A calf in the Penn State barns. Moooooo!

I was elected Secretary, or my preferred term "tech guru", of the class.
I instituted the Golden Cow Award for our favorite teacher.
I made this trophy all by myself---I love using gold spray paint, don't you?

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.