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如何在家中自制不输专卖店口感的冰淇淋？31°室温1小时“不化”的雪糕，到底是什么原因？用火烧雪糕也“不化”，又是怎么回事？冰淇淋和雪糕中为什么要添加那么多的增稠剂？对人体健康是否会有危害？冰淇淋的发明又有着怎样的历史？在没有冰箱之前，人们又是如何制作接近现代口味的冰淇淋呢？炎炎夏日，继续安排一期“消暑向”的话题~文案：旭岽主播：旭岽、姜雯后期：旭岽鸣谢：钱程（食品研发工程师、《技术型吃货》作者）Reference：1、《食品安全国家标准食品添加剂使用标准》（GB 2760-2014）2、《美国的雪为什么烧不化——是政府阴谋？还是物理没学好？》 作者：淇磊老师3、开篇的自制冰淇淋配方主要来自：小高姐的魔法调料《香草冰淇淋 经典冰淇淋 手工制作》
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