the Science of Ice CreamGleaned from reading The Science of Ice Cream, which was available through the science library at the University of Oregon.

6 Comments

posted June 12th, 2007 at 3:10 am

This sounds like a cool book, but…

$60 for a 187 page paperback?!?

No wonder my library doesn’t have it.

- Marky
posted June 12th, 2007 at 3:16 am

So many fun facts that I didn’t know! But if the US is second in worldwide per capita consumption, who is #1?

New Zealand consumes the most ice cream per capita.

–McAuliflower

posted June 12th, 2007 at 12:08 pm

. . . nearly 300 libraries DO have it, so get it through interlibrary loan!

- Julie
posted June 12th, 2007 at 12:13 pm

Yeah! Who is the number 1? Germans? :D

posted June 19th, 2007 at 6:23 am

I remember seeing something about Turkish ice cream on one of the PBS travel shows. They made it sound like it was pretty much the best thing ever.

We had some Hazelnut flavored Turkish Ice Cream in Osaka that was pretty good. The vendor made a big production out of pulling it with his paddle. It wasn’t as chewy as I thought it was going to be. The flavor and sweetness was subtle- perhaps tailored for the Japanese pallet (gosh I miss not very sweet desserts).

Turkish Ice Cream

–McAUliflower

- Dave
posted June 24th, 2007 at 11:34 am

There are ice cream SCIENTISTS? Clearly, I’ve spent all these years pursuing the wrong profession.

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