Baker1

CharlesBaker
Mrs.Lyles
HonorsChemistry
13November2014
HonorsProjectPart3
Withsuchastrenuousproducttohandle,nothingismoreproblematicforicecream
makersthanexecutingtheprocessofmakingthickericecream.However,ashardasitisto
perform,creatingthickericecreamisaproblemwhichcanbesolvedwithabetterunderstanding
ofthechemicalprocessesicecreamundergoes.
AsIwenttotwoicecreamparloursandinterviewedtheirmanagers,aswellasdoing
excessiveresearch,Ihaveconcludedthatbotheggsandheavycreamareingredientsthatwork
besttothickenicecream.Bothareevenintheirabilitytothickenicecreamaswellashaving
theirownindividualprosandcons.However,onceeggsareaddedtotheicecream,itisno
longericecream,foritwouldthenbecustard.Hence,evenwhilebeingmoreexpensivethan
eggs,heavycreamisultimatelythebestchoiceforcreatingcreamiericecream.
ThechemicalformulaforicecreamisC6H12O6+6O2,withitscomponentsbeing
analogoustothoseofglucose(sugar).

Hereisachartwhichwillbreakdownicecreamschemicalcomposition.

Element

Quantity

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Carbon

Six

Hydrogen

Twelve

OxygenGas

Six

O6

One

First,whenathickeningagent,suchasheavycreamisadded,thechemicalmakeupofthe
icecreamisaltered.ItschemicalformulaisnowC6H12O66O2+C6H12O6,insteadofjust
C6H12O6+6O2.Thecomponentsoftheheavycreamwillultimatelychangetheconsistencyof
theicecreaminachemicalreaction.Aseasyasthisprocessseems,itisactuallyhardtodo,since
quantityisadeterminingfactor.Ifonedoesnotputenoughheavycream,theywillneverget
creamiericecream,andiftheyputtoomuch,thentheiricecreamwillhavetheconsistencyof
liquidconcreteandhaveanunevenconsistency.
Furthermore,sincetemperatureisalsoadeterminingfactor.Withthecreaminessofthe
icecreamonlylastingaboutthirtysecondsafterthecreamisadded,thedelicioustreatwould
havetobestoredinthefreezerassoonaspossible.Thisiswhyiceplayssuchamajorrolein
makingicecream.Withextendedtime,icewillmakeanyicecreamcreamier,andaddingiceina
limitedtimewillmakethickericecreammomentarily.
Inthesamefashion,theheatoftheicecreamisjustasimportantasitscoldness.Make
youricecreamtoocoldanditwillbeinedible,toohardtoevenchew.

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Ultimately,gettingicecreamtotheperfectcreaminessisaprocesswhichrequiresa
balancebetweenbothcoldandhottemperaturesaswellastheperfectamountofheavycream
addedtothemix.Adefinitesolutionwouldbetouseheavycreamwiththerightamountsandto
properlytemperaturethecream.

WorksCited

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"FreshLocalIceCream."InterviewbyKaraPardue.
"GoodberrysFrozenCustard."InterviewbyVictoriaReed.
Marie,Anne."MakeIceCreaminaBaggie."Http://chemistry.about.com/.AboutEducation,11
Feb.2012.Web.17Sept.2014.<http://chemistry.about.com/cs/howtos/a/aa020404a.htm>.Jelson,
Jacquelyn."TheScienceofIceCream."
IceCreamNation.Http://www.icecreamnation.org/,12Aug.2008.Web.19Sept.2014.
Applebaum,Marcy,andEmilySher."PhysicalandChemicalPropertiesofHeavyWhipping
Cream."ChemistryBlog.N/A,2Apr.2014.Web.17Sept.2014.
<http://marcyheavywhippingcream.blogspot.com/2010/09/physicalandchemicalpropertiesof.
html>.
Durand,Faith."HowToMakeCreamyIceCreamwithJustOneIngredient!CookingLessons
fromTheKitchn."TheKitchn.Http://www.thekitchn.com/,30June2013.Web.19Sept.
2014.Srijash,Anjali.
"ChemicalCompositionOfEggs."ChemicalCompositionOfEggs.Http://indianchickens.com/,
28Oct.2011.Web.19Sept.2014.Ashton,George."Structure."
EncyclopediaBritannicaOnline
.EncyclopediaBritannica,12May2013.Web.19Sept.2014.