To tackle this issue, she developed a low-sugar ice cream that closely resembles the texture and melting behavior of regular ice cream. Wang successfully defended her thesis today with the Physics ...
Put the cooled custard and the purée into a pre-chilled ice cream maker. Churn until very thick (this could take over 30 minutes) then transfer to a freezer-proof container and freeze until solid.
Wageningen researcher Qi Wang has developed a new variant of low-sugar ice cream that mimics the texture and melting properties of traditional ice cream. By replacing half of the sugar with broken ...