Sorbitol, Lactitol, Polydextrose, Tricalcium Phosphate, Polysorbate 80…What is this and why is it in ice cream? Is it bad? Or just misunderstood? How did something as pure and simple as ice cream become so complicated?
As part of Brooke Singer and Stefani Bardin‘s “The Counter Kitchen” series workshops at the Eyebeam Art + Technology Center, I will be breaking down the ingredient list of Breyers Carb Smart Neapolitan Ice Cream and spinning some ice cream of my own on March 19th. We’ll start by talking about basic ice cream science and ingredients, explain the multitude of additives in manufactured ice cream, then do some damage with a bit of liquid nitrogen to cap it all off.
Come one, come all. Tickets and information are found here.