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March 24, 2005
The composition of ice cream
From Harold McGee's On Food and Cooking, comes the following table of ice cream composition:| Style | % Milk Fat | % Other Milk Solids | % Sugar | % Yolk Solids (Stabilizers) | % Water | Overrun (% volume of original mix) | Calories per 1/2 cup (125 ml) |
| Premium standard | 16-20 | 7-8 | 13-16 | (0.3) | 65-56 | 20-40 | 240-360 |
| Name-brand standard | 12-14 | 8-11 | 13-15 | (0.3) | 67-60 | 60-90 | 130-250 |
| Name-brand standard | 10 | 11 | 13-15 | (0.3) | 64 | 90-100 | 120-150 |
| "French" (commercial) | 10 | 11 | 13-15 | (0.3) | 64 | 90-100 | 120-150 |
| French (handmade) | 3-10 | 7-8 | 15-20 | 6-8 | 69-54 | 0-20 | 150-270 |
| Gelato | 18 | 7-8 | 16 | 4-8 | 55-50 | 0-10 | 300-370 |
| Soft-serve | 3-10 | 11-14 | 13-16 | (0.4) | 73-60 | 30-60 | 175-190 |
| Low-fat | 2-4 | 12-14 | 18-21 | (0.8) | 68-61 | 75-90 | 80-135 |
| Sherbet | 1-3 | 1-3 | 26-35 | (0.5) | 72-59 | 25-50 | 95-140 |
| Kulfi | 7 | 18 | 5-15 | - | 70-60 | 0-20 | 170-230 |
I love gelato, but 18% milkfat... ouch.
Posted by ekr at March 24, 2005 9:39 PM | Filed under:
Comments
I think the lesson from this table is to go the French handmade way. And instead of the stodgy handcrank way, use this method of churning ice cream, about half way down on http://www.howtoons.com.
Posted by: Terence at March 25, 2005 8:51 AM