On March 19th, 2011 Studiofeast put on a workshop on Ice Cream science, the reasons and perils of manufactured ice cream, and the joys of cooking with liquid nitrogen. The workshop was called "I Scream" and was a part of the Counter Kitchen Series at Eyebeam NYC.

1. The Counter Kitchen | Eyebeam
March 19, 2011"
Mike Lee | Soomin Baik | Derrick Yuen

9. FROZEN DESSERT
ICE CREAM

10. KEY INGREDIENTS
MILK
Whole = 3.6% Fat

11. KEY INGREDIENTS
HEAVY CREAM
40% Fat

12. KEY INGREDIENTS
EGGS
An Emulsifier

13. KEY INGREDIENTS
SUGARS
Sweeten | Freeze Pt

14. OPTIONAL INGREDIENTS
FLAVORS
Open Ended

15. MANUFACTURED ICE CREAM
BREYERS VANILLA
Lactose Reduced Milk, Water, Sorbitol, Lactitol,
Polydextrose, Egg Yolk, Glycerine, Natural Flavor,
Tricalcium Phosphate, Mono & Diglycerides, Cellulose
Gel, Cellulose Gum, Guar Gum, Xanthan Gum, Carob
Bean Gum, Polysorbate 80, Sucralose (Splenda
Brand) Acesulfame Potassium

16. MANUFACTURED ICE CREAM
CATEGORY ITEM
“CORE” INGREDIENT
Lactose Reduced Milk
STABILIZERS
Cellulose Gel
Egg Yolk
Cellulose Gum
Sucralose (Splenda)
Guar Gum
Natural Flavor
Xanthan Gum
Carob Bean Gum
SWEETENERS
Sorbitol
Lactitol
EMULSIFIERS
Mono & Diglycerides
Polydextrose
Polysorbate 80
Acesulfame Potassium
MISC
Water
Glycerine
Tricalcium Phosphate

17. MANUFACTURED ICE CREAM
ITEM
KEEP?
ALT
Lactose Reduced Milk
YES
Whole Milk
Water
NO
None
Sorbitol
NO
Sugar
Lactitol
NO
Sugar
Polydextrose
NO
Sugar
Egg Yolk
YES
Eggs
Glycerine
NO
Eat it Fast
Natural Flavor
YES/NO
Real Flavorings
Tricalcium Phosphate
NO
Eat Fast

18. MANUFACTURED ICE CREAM
ITEM
KEEP?
ALT
Mono & Diglycerides
NO
None
Cellulose Gel
NO
Eat Fast
Cellulose Gum
NO
Eat Fast
Guar Gum
NO
Eat Fast
Xanthan Gum
YES/NO
Gelatin
Carob Bean Gum
NO
Eat Fast
Polysorbate 80
NO
None
Sucralose (Splenda Brand)
NO
Sugar
Acesulfame Potassium
NO
Sugar

19. KEY INGREDIENTS
ICE CREAM BASE
MILK
66%
HEAVY CREAM
12%
SUGAR
15%
EGG YOLK
7%
FLAVOR
TBD

20. KEY INGREDIENTS
ICE CREAM DEMOS
Basic Vanilla | LN Popcorn