Ainissa Ramirez, associate professor of mechanical engineering, describes the science behind a tasty bit of chemistry — ice cream. She shows how to make ice cream using liquid nitrogen, which is as cold as the surface of Neptune, and describes why these cold temperatures makes ice cream, creamier. She demonstrates how our knowledge of how ice freezes can be applied to ice cream and avalanches.
Science Xplained: Ice cream chemistry
Tue, 05/07/2013 - 1:45pm