Scientists promise ice cream that doesn't melt

boing
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Two steel bowls with ice cubes and salt sandwiched in the middle (or home-made brine slurry) will do the job too.

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Part of what makes (good) Ice Cream good is the smoothness of the texture. Thereā€™s a few ways to get that:

  1. Milk Fat. The old, traditional (and still excellent) method. But milk fat got expensive, soā€¦
  2. Freezing really, really fast (so the ice crystals that form donā€™t have time to grow and get gritty). But liquid N2 got expensive, soā€¦
  3. Gels & Emulsifiers.

And there you go.
Also: Huge recommend for making your own. Fast, fun, cheap, easy, and total control.

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