Chuck
👤 SpeakerAppearances Over Time
Podcast Appearances
Yeah, so if the volume goes from one gallon of ice cream mixture to a completed one and a half gallons of ice cream, it's a 50% overrun.
Yeah, so if the volume goes from one gallon of ice cream mixture to a completed one and a half gallons of ice cream, it's a 50% overrun.
Yeah. They do make fantastic ice cream.
Yeah. They do make fantastic ice cream.
Yeah. They do make fantastic ice cream.
Yes. But you can also get into a situation where your ice cream is dense because you're not using much stabilizer or emulsifier.
Yes. But you can also get into a situation where your ice cream is dense because you're not using much stabilizer or emulsifier.
Yes. But you can also get into a situation where your ice cream is dense because you're not using much stabilizer or emulsifier.
No, because it makes your ice cream chewy.
No, because it makes your ice cream chewy.
No, because it makes your ice cream chewy.
So just really dense ice cream is not necessarily the best thing. Right. You want a mixture between the two of somewhat dense but not totally dense but not super light ice cream. There's a balance that you want to achieve.
So just really dense ice cream is not necessarily the best thing. Right. You want a mixture between the two of somewhat dense but not totally dense but not super light ice cream. There's a balance that you want to achieve.
So just really dense ice cream is not necessarily the best thing. Right. You want a mixture between the two of somewhat dense but not totally dense but not super light ice cream. There's a balance that you want to achieve.
No. No. And, Chuck, we were remiss in not mentioning ice cream cones.
No. No. And, Chuck, we were remiss in not mentioning ice cream cones.
No. No. And, Chuck, we were remiss in not mentioning ice cream cones.