An ice cream is a surprisingly elaborate piece of chemistry and physics. Contrary to its name, it isn't just frozen cream.
It's four separate things held together at once:
• ice crystals
• a sugar syrup that never freezes
• air folded in by churning, and
• a network of fat holding it all
Disturb any one of them and the whole thing collapses.
In India, that collapse happens fast.
So Indian manufacturers have started rebuilding ice cream from the inside out. Some are leaning on denser, mithai-style formulations for stability. Others are freezing the product only when it's served. A few are raising protein and prebiotic fibre levels, trading sugar and fat for structure, and a healthier ice cream in the bargain.
This is the story that questions what an ice cream really is, and the strange science being used to combat a ₹10 vanilla cup that gives up by the sixth spoonful.
Issue 5: Designing a Summer Ice Cream for India, written by
@chandhana, edited by
@fahadmh, scooped, churned & built by
@AltCarbonIndia
altermag.com/articles/design…