The Science of Summer - Churning and Freezing

What's better than ice cream!?  Well....nothing but since it's impossible to serve my readers food via the internet, here's the second part (part one) of a series of videos I've done exploring the science of ice cream and how it's made.

I've been working this summer with César Vega, Research Manager at Mars Symbioscience and co-author of the highly praised book, The Kitchen as Laboratory: Reflections on the Science of Food & Cooking to help understand the surprisingly complex play of elements that go into the seemingly simple result that is ice ice cream.  This week's episode: Churning and Freezing. Enjoy.

The Kitchen as Laboratory: Reflections on the Science of Food & Cooking - See more at: http://www.thingsaboutfood.com/2013/05/the-science-of-summer-ive-recently-been.html#sthash.7NzYRfSq.dpuf

César Vega, Research Manager at Mars Symbioscience and co-author of the highly praised book; - See more at: http://www.thingsaboutfood.com/2013/05/the-science-of-summer-ive-recently-been.html#sthash.7NzYRfSq.dpuf

César Vega, Research Manager at Mars Symbioscience and co-author of the highly praised book; - See more at: http://www.thingsaboutfood.com/2013/05/the-science-of-summer-ive-recently-been.html#sthash.7NzYRfSq.dpuf

César Vega, Research Manager at Mars Symbioscience and co-author of the highly praised book; - See more at: http://www.thingsaboutfood.com/2013/05/the-science-of-summer-ive-recently-been.html#sthash.7NzYRfSq.dpuf

César Vega, Research Manager at Mars Symbioscience and co-author of the highly praised book; The Kitchen as Laboratory: Reflections on the Science of Food & Cooking - See more at: http://www.thingsaboutfood.com/2013/05/the-science-of-summer-ive-recently-been.html#sthash.7NzYRfSq.dpuf

César Vega, Research Manager at Mars Symbioscience and co-author of the highly praised book; The Kitchen as Laboratory: Reflections on the Science of Food & Cooking - See more at: http://www.thingsaboutfood.com/2013/05/the-science-of-summer-ive-recently-been.html#sthash.7NzYRfSq.dpuf

César Vega, Research Manager at Mars Symbioscience and co-author of the highly praised book; The Kitchen as Laboratory: Reflections on the Science of Food & Cooking - See more at: http://www.thingsaboutfood.com/2013/05/the-science-of-summer-ive-recently-been.html#sthash.7NzYRfSq.dpuf

César Vega, Research Manager at Mars Symbioscience and co-author of the highly praised book; The Kitchen as Laboratory: Reflections on the Science of Food & Cooking - See more at: http://www.thingsaboutfood.com/2013/05/the-science-of-summer-ive-recently-been.html#sthash.7NzYRfSq.dpuf