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Please Explain: Ice Cream

Friday, June 01, 2007

On today's Please Explain, Bruce Tharp, Adjunct Professor of Food Science at Penn State, answers your questions about ice cream. Call 212-433-9692.

Tharp's Food Technology


Comments

  • [1] vb from new york, ny May 31, 2007 - 05:07PM

    What is it about gelato that makes it so much tastier and yet lighter than ice-cream?


  • [2] abigail from san juan, puerto rico June 01, 2007 - 08:32AM

    Which home ice cream maker works the best in hot weather?


  • [3] Dena from Highland Park, NJ June 01, 2007 - 11:55AM

    Are there any tricks for making decent ice cream/gelato in a typical small home ice cream maker?


  • [4] Michal from brooklyn June 01, 2007 - 01:49PM

    How does japanese fried icecream differ in terms of taste perception, fat content and air content? I think it's among the tastier types. Is it really "ice cream"?


  • [5] Laisze Poon June 01, 2007 - 01:53PM

    There is a new product in the market. It is call wine cellar sorbet. It is made from wine. How do you think they make the wine freeze?


  • [6] Joseph Pobereskin from Maplewood NJ June 01, 2007 - 01:55PM

    I attended Penn State's High School Music Clinic in 1969. The ice cream at The Creamery is the finest I've ever eaten... before or since!!

    Joe Pobereskin

    Maplewood, NJ


  • [7] Shawn from Bronx June 01, 2007 - 04:06PM

    After listening to today's show I received an email from America's Test Kitchen and it included their results of the vanilla ice cream taste test. I've included the link: http://www.cooksillustrated.com/tasting.asp?tastingid=388&bdc=4656&extcode=N07EF4AI1


This thread is closed.


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