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Edible Antifreeze For Smoother Ice Cream

kdawson posted more than 6 years ago | from the if-they-can-put-a-man-on-the-moon dept.

Input Devices 240

holy_calamity writes "Proteins extracted from gelatin can dramatically improve the quality of ice cream by preventing the growth of ice crystals that ruin its texture. Perfect smooth ice cream has ice crystals around 20 microns in size, but slight thawing and refreezing makes them grow and ruins the mouth feel, making it gritty. The new proteins are similar to those in the blood of the snow flea, an insect able to keep active in sub-zero temperatures." Here are the abstract and the full article as published in the Journal of Agricultural and Food Chemistry.

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240 comments

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Old News (-1)

Anonymous Coward | more than 6 years ago | (#22018254)

Antifreeze is already edible. I have been putting it in my ice cream for years.

Anti-freeze in soup (0)

Anonymous Coward | more than 6 years ago | (#22018494)

or was it pine cleaner. Just watch out for Bruce Willis

French have put antifreeze in wine for years! (0)

Anonymous Coward | more than 6 years ago | (#22018928)

See? I'm still here! And see, it hasn't negatively effected me. I've lived to 32 years and am happily living with relatives and posting to Slashdot!

Re:French have put antifreeze in wine for years! (1)

insertwackynamehere (891357) | more than 6 years ago | (#22018988)

...Simpsons reference :P

Mmm, Delicious (4, Funny)

Courageous (228506) | more than 6 years ago | (#22018280)

The new proteins are similar to those in the blood of the snow flea,...

Oh now that sounds delicious! Snow Flea Blood Ice Cream.

Thank you, Slashdot, for making me not able to eat Ice Cream today.

*wink*

C//

Re:Mmm, Delicious (0)

Anonymous Coward | more than 6 years ago | (#22018334)

Sheesh! And here I've been eating Ice Tapeworm Pus Ice Cream like a sucker.

Re:Mmm, Delicious (5, Insightful)

Anonymous Coward | more than 6 years ago | (#22018398)

Please STOP killing and disfiguring and horrible-izing my ice-cream (OK - some the words maybe in-appropriate in the context, but you get the idea). I just want a simple ice cream with real milk and not a "high fructose corn syrup, this sure isn't milk or cream but our just goo made to look like it" crap.

Just check out the ingredients of any modern ice-cream and the you'll see what I mean.

When I was younger, we made it at home from real milk, sugar and a bit of flavoring agent in a hand-turned ice-cream maker and it was yuumm. Very different from the goo they sell today

The same holds for about all the things (at least foodstuffs). Oh, well - so much for progress ...

Looks fine to me (1)

DrSkwid (118965) | more than 6 years ago | (#22018636)

Swedish Glace, Vanilla 750ml [goodnessdirect.co.uk]

Ingredients
Water extract from premium graded soyabeans, sucrose, glucose, non-hydrogenated vegetable oils, emulsifiers: mono- and di-glycerides from vegetable oils, stabilisers: carob bean gum, guar gum, carrageenan, salt, vanilla flavouring.

Re:Looks fine to me (4, Insightful)

kimvette (919543) | more than 6 years ago | (#22019382)

It doesn't look fine to me. The soybean oil and soybean-derived mono- and diglycerides put me in bed for 2-3 days when I eat it. What's worse is that manufacturers have been lobbying the FDA to not have to itemize ingredients, particularly soy-derived ingredients.

Bring back real ice cream, please!

Re:Mmm, Delicious (5, Insightful)

Naughty Bob (1004174) | more than 6 years ago | (#22018642)

In the olden days, if they'd have discovered that some olden day ingredient (bat grease, shark lung etc...) made your ice cream all smooth, I bet they'd have used it in a second. It would now be an accepted part of 'good old ice cream'.

What I'm saying is that new technology need not necessarily be bad. This stuff might be good. Agree with you about most modern ice cream though. The swine.

Re:Mmm, Delicious (1)

Adambomb (118938) | more than 6 years ago | (#22018730)

Reminds me of a bit of the Orson Scott Card books that parallel the Ender series (Enders Shadow, Shadow of the Hegemon, Shadow Puppets etc) where the main character is critiquing the ice cream of the day (sci fi) compared to the more traditional sorvete's. While the point does stand for a lot of the ultra-processed ICE CREAM(likesubstance) , I always wonder how much is the desire for nostalgia and remembering the treat and the whole affair as opposed to simply the ice cream itself (as Card effectively has the character ponder).

Re:Mmm, Delicious (4, Informative)

illegalcortex (1007791) | more than 6 years ago | (#22018820)

When I was younger, we made it at home from real milk, sugar and a bit of flavoring agent in a hand-turned ice-cream maker and it was yuumm. Very different from the goo they sell today
Just curious, but have you ever tried making it at home NOW? These days they have some pretty spiffy ice cream makers in the $40 range. Here's the one I have:
http://www.cuisinart.com/catalog/product.php?product_id=45&item_id=82&cat_id=10 [cuisinart.com]

It has a sealed bucket filled with some goo with an incredibly low freezing point. You just leave it in the freezer and pull it out when you are ready for ice cream. Put the bucket on the machine and plug it in. You mix up your incredients, which are typically real milk/cream, sugar and a bit of flavoring and dump it in the bucket. Then you turn the machine on. Thirty minutes later, you have ice cream that is already cold enough to eat. MUCH more solid than a lot of the old hand-cranked ones. Stick what you don't eat immediately in a tupperware container in the freezer and finish it at your leisure. Clean up is, as they say, "a breeze."

Alton Brown did a couple of Good Eats episodes on making ice cream this way. The second one is dedicated to making "premium" style ice cream at home.

Re:Mmm, Delicious (1)

ehrichweiss (706417) | more than 6 years ago | (#22018942)

I tried with one of those that uses the frozen insert and found it full of FAIL. The motor for the thing sits right below the insert and so as the motor begins working and heating up, the heat has to dissipate somewhere and we know what direction heat travels normally. So it'd heat up the insert and ruin any chances of making ice cream even in the winter time when I was making the egg nog ice cream recipe he described. I bought a 4 quart model with the old wooden bucket for the ice and the motor on top instead, and it worked like a charm even in the summer. I have to modify the bucket a bit though cause for some reason they want you to soak it in water for 3 hours so the wood will swell and make a water tight seal, instead of the obvious idea of using a good sealant/liner so the bucket doesn't need any of that.

Re:Mmm, Delicious (1)

DebianDog (472284) | more than 6 years ago | (#22019260)

We have EXCELLENT results with our Cusinart tub machine. The mixture MUST be 40 degrees or less before going into the machine and the machine must be turning when you are pouring it in.

Re:Mmm, Delicious (3, Interesting)

pongo000 (97357) | more than 6 years ago | (#22019044)

Just curious, but have you ever tried making it at home NOW? These days they have some pretty spiffy ice cream makers in the $40 range.

We pass up the fancy-schmancy ice cream makers and make paint-can ice cream:

1) Fill paint can with ice water/salt
2) Fill ziplock bag with ice cream ingredients
3) Ziplock bag into paint can, pound on lid
4) Let kids play soccer with it
5) Eat and enjoy!

Re:Mmm, Delicious (5, Funny)

Bluesman (104513) | more than 6 years ago | (#22019498)

Step 0.5) Remove paint

Re:Mmm, Delicious (1)

beadfulthings (975812) | more than 6 years ago | (#22019142)

Conventional "old-fashioned" wisdom was that the hand-cranked ice cream was always smoother. The motorized churn and dasher turned at a consistent speed throughout the process, while the hand-cranked churn turned more and more slowly as the ice cream thickened and it got more difficult to handle. The idea was that this made for smoother ice cream with fewer crystals. LL Bean has a very intriguing human-powered ice cream maker that looks a bit like a soccer ball with a canister inside. The ball gets filled with salt and ice, the canister holds the ice cream ingredients, and you "roll, pass, or shake" it around for twenty minutes or so until it's ice cream. [llbean.com] My experience of handcrafted ice cream is that it's less solid than commercial products, and I prefer it that way.

Re:Mmm, Delicious (1)

maxume (22995) | more than 6 years ago | (#22019414)

The most interesting Good Eats ice cream is the one where Avocado is substituted for the cream. Most interesting in the 'what's that like' sense anyway.

Re:Mmm, Delicious (0)

Anonymous Coward | more than 6 years ago | (#22018844)

Then why the hell don't you make it at home now? [amazon.com]

That's just the first in a list of results returned by a cheap search. There are many, many ice cream making machines out there. If you're worried about bisphenol-A from certain types of plastics, or are trying to boycott products from China ... or whatever ... there's probably still some kind of solution out there that will meet your needs. That is, if your post was anything other than a opportunity to moan and whine.

Re:Mmm, Delicious (2, Informative)

0100010001010011 (652467) | more than 6 years ago | (#22018856)

Breyer's is about as close as you're going to get even then that's only on their "All Natural" line.

(Vanilla)
INGREDIENTS: MILK, CREAM, SUGAR, NATURAL FLAVOR, NATURAL TARA GUM.

Here is their "Fat Free" Vanilla:

INGREDIENTS: SKIM MILK, SUGAR, POLYDEXTROSE, CORN SYRUP, MALTODEXTRIN, NATURAL FLAVOR, CREAM, PROPYLENE GLYCOL MONOESTERS, MONO & DIGLYCERIDES, CELLULOSE GUM, CAROB BEAN GUM, GUAR GUM, CARRAGEENAN, ANNATTO (FOR COLOR), VITAMIN A PALMITATE, ICE STRUCTURING PROTEIN.

Re:Mmm, Delicious (1)

flyingfsck (986395) | more than 6 years ago | (#22019152)

"When I was younger, we made it at home from real milk, sugar and a bit of flavoring agent in a hand-turned ice-cream maker and it was yuumm."

Wow grampaw and I thought I was one of the old farts around here...

Re:Mmm, Delicious (1)

bendodge (998616) | more than 6 years ago | (#22019192)

Bryers Ice Cream used to be really good with nothing but kitchen ingredients. A few months ago my family noticed that it didn't taste as good as it used to, and turn out that they had added some extra goo ingredient to it. I wrote an absolutely scathing letter to them, but all they did was blather about the ice cream not being kept at the proper temp by distributors and send me a free coupon.

We have since stopped buying their ice cream, and I guess we'll just have to go back to making our own.

Re:Mmm, Delicious (1)

Spokehedz (599285) | more than 6 years ago | (#22019238)

Bryers Natural. No fillers. No weird ingredients.

There are three ingredients on the back of my Vanilla: Cream, Sucrose (sugar) and Vanilla.

Or, make it yourself as you stated. Buy a good quality ice cream maker, and go nuts. One with a freezable core is better than the ice and rock salt mixture. And the best part: You can make whatever flavors you want.

Re:Mmm, Delicious (2, Informative)

jbengt (874751) | more than 6 years ago | (#22019444)

When I was younger, we made it at home from real milk, sugar and a bit of flavoring . . .
Ha, then yours wouldn't qualify to bear the label "Ice Cream", as milk doesn't have enough fat in it for the FDA.
Sadly, adding junk processed butterfat type substances could bring it up to standards.

And as far as snow flea-like food-derived chemicals, they're probably (but not necessarily) better than the propylene glycol that can sometimes be found listed as an ingredient in cheap popsicles, and occasionaly in cheap ice creams.
The traditional, old-time way of increasing smoothness is to add a bit of egg to the ice cream. I believe lecithin and gums are what are used for that purpose in factory foods.

Re:Mmm, Delicious (1)

Bluesman (104513) | more than 6 years ago | (#22019484)

Screw that, load me up with the fake stuff, please. I like my ingredients mined, not squirted out of some cow.

Re:Mmm, Delicious (2, Insightful)

fbjon (692006) | more than 6 years ago | (#22019494)

There's plenty of good ice cream, it's just not the cheapest/most popular stuff.

Re:Mmm, Delicious (1)

$random_var (919061) | more than 6 years ago | (#22019556)

Yes, the good-ol-days were good, but ice cream that has perfect texture and lasts that way in the freezer is good too. Fresh ice cream is grand, but it loses its texture fairly quickly, especially in the sort of second-rate freezer in a rental house like mine.

Re:Mmm, Delicious (1)

Jeff DeMaagd (2015) | more than 6 years ago | (#22019616)

It costs money. But what the Wal*Mart generation doesn't understand is that sometimes it's worth paying more. Lucky for you though, there are more options now to getting more naturally derived ingredients through specialty stores or even the local supermarket, so you should be able to find something somewhere.

This interview is apropos to your comment:

http://www.sciencefriday.com/program/archives/200801043 [sciencefriday.com]

Re:Mmm, Delicious (1)

djmurdoch (306849) | more than 6 years ago | (#22018466)

Thank you, Slashdot, for making me not able to eat Ice Cream today.

Well, at least there's still Jello. Oops, look at the end of the article:

"But using gelatin as a source has the advantage of being easy to supply because it is a by-product of the meat and leather industries," says Andrew Wilbey, an ice-cream expert at Reading University, UK.

Re:Mmm, Delicious (0)

Anonymous Coward | more than 6 years ago | (#22018868)

Don't confuse it with the strawberry!

Re:Mmm, Delicious (1)

Tyger (126248) | more than 6 years ago | (#22019100)

Actually they use it in fat free ice cream. Normally the butterfat in the cream serves the purpose of preventing ice crystal forming, so fat free ice cream traditionally doesn't have a very good mouth feel. This protein is used to replace the chemistry traditionally performed by the fat. It is also worth noting that the protein is synthesized in a lab, not extracted from insects/eels/whatever else that uses it, so it's not like you're eating a bug or something.

The ice cream in question really isn't that bad. I had some of Breyers fat free creamy ice cream, and it felt and tasted pretty much like a regular ice cream. The antifreeze protein was the very end of the ingredient list, so it's not like they use a whole lot of it.

Inputdev? (3, Funny)

SeanTobin (138474) | more than 6 years ago | (#22018306)

Ok,

Who is the joker that tagged this as inputdev? Am I going to get in trouble at work for searching /. for STDOUT now?

Bullshit. (3, Interesting)

jez9999 (618189) | more than 6 years ago | (#22018312)

I *love* those little ice particles in ice cream, they give it a great texture. Game over.

NIGGERDICKS PENETRATING YOUR EAR (-1, Troll)

Anonymous Coward | more than 6 years ago | (#22018554)

nt

Re:Bullshit. (0)

Anonymous Coward | more than 6 years ago | (#22019108)

ok fine, more of this kind of ice cream for the rest of us.

dear submitter: (4, Funny)

circletimessquare (444983) | more than 6 years ago | (#22018324)

with your headline, you pass science, but you flunk marketing

Re:dear submitter: (-1, Troll)

Anonymous Coward | more than 6 years ago | (#22018540)

Dear CTS, Go back to Kuro5hin you failfucking faggot. Sincerely, The Slashdot Community

I like the "gritty"... (2, Interesting)

SanityInAnarchy (655584) | more than 6 years ago | (#22018326)

I like the "gritty" feel of those larger ice crystals, especially in sherbet.

Maybe I'm weird, but completely smooth ice cream almost tastes like it's melting... Not that it's bad, but I like the variety.

Re:I like the "gritty"... (1)

Cctoide (923843) | more than 6 years ago | (#22018866)

Heh. Personally, the "gritty" (and watery) taste is what has always turned me off ice cream (except for packaged stuff like Cornetto, ice cream sandwiches, etc.). I always just figured it was just the way ice cream was supposed to taste, and usually waited until it melted before even considering eating it.

Re:I like the "gritty"... (1)

fbjon (692006) | more than 6 years ago | (#22019526)

Sherbet is not ice cream, though. And if cold and gritty is what you want, this [wikipedia.org] is your ticket.

Edible antifreeze? (-1, Troll)

Anonymous Coward | more than 6 years ago | (#22018344)

Is that an oxymoron, like 'civilized nigger'?

New GMO Holstein "Freezian" Cows (3, Interesting)

G4from128k (686170) | more than 6 years ago | (#22018348)

Just genetically modify the cow to produce this protein in the milk and you have the perfect production process.

Re:New GMO Holstein "Freezian" Cows (3, Funny)

0100010001010011 (652467) | more than 6 years ago | (#22018958)

Even better, we'll have cattle that don't need to be brought in for the winter.

Re:New GMO Holstein "Freezian" Cows (1)

PenguinBob (1208204) | more than 6 years ago | (#22019636)

Then we could have frozen ice cream made from real frozen cows!

Wrong -- galactose not ice crystals = grittiness (-1)

Anonymous Coward | more than 6 years ago | (#22018356)

That nasty grittiness comes from the sugars forming larger crystals, not the ice crystals themselves.

Re:Wrong -- galactose not ice crystals = grittines (3, Insightful)

Scaba (183684) | more than 6 years ago | (#22018620)

Wow - all that science and research done by an actual food chemist proven wrong by a single ridiculous assertion by Slashdot's most famous member, Anonymous Coward!

But.... (1)

E1v!$ (267945) | more than 6 years ago | (#22018362)

I LIKE gritty ice cream!

!vegan tag (4, Informative)

EVil Lawyer (947367) | more than 6 years ago | (#22018382)

Whoever tagged this "!vegan" should probably get a lesson in the difference between vegan and vegetarian.

I assure you that almost no "ice cream" is actually vegan, because it has CREAM (i.e., from milk) in it. So the addition of this gelatin-extract does not change its status as vegan or non-vegan.

However, !vegetarian would make sense, since gelatin is made from the animal itself, and ice cream does not generally contain any animal parts (as far as I know!).

p.s. FWIW, I eat animals myself, but think gelatin (ground horse hooves) is kinda gross.

Re:!vegan tag (2, Interesting)

Rinikusu (28164) | more than 6 years ago | (#22018478)

Sorta, not really. Vegan "ice cream" has come a long way over the past few years, from being disgusting "Well, it's sorta like the real thing" to some very passable stuff, usually made from Soy Milk. So, a vegan tagging the article would be quite right in doing so, even though I think a !vegetarian tag would also be more appropriate as you stated. The argument you present, however, is mostly semantics and really "counter-productive" to anything unless you're just bored.

Leave the vegans alone. They get enough shit with their lives as it is. :)

(BTW, if you don't like gelatin, try working with agar agar. I've been messing around with some various recipes as I've got a ton of vegan friends and it's working out decently well. It sets up much firmer, so you have to be more careful with it, but once you understand that, it makes a pretty good substitute.)

Re:!vegan tag (1)

xaxa (988988) | more than 6 years ago | (#22018878)

Have you managed vodka jelly (if you're American, wiki tell me that's gelatin shots) using agar-agar yet? A friend of mine tried it a couple of times, once with vodka and once with absinthe, but it didn't set :-(

PS: don't read the Production part of the wiki article [wikipedia.org] if you ever want to eat jelly again.

Re:!vegan tag (0)

Anonymous Coward | more than 6 years ago | (#22019194)

Wikipedia fails it. They're "jello shots" in the US, regardless of what brand you use.

Re:!vegan tag (2, Insightful)

riseoftheindividual (1214958) | more than 6 years ago | (#22019032)

Isn't the ! a not operator? As in !vegan = NOT Vegan, thus !vegan != vegan.

That's what I thought anyway. Otherwise, what the hell is the point of the exclamation mark in the beginning?

Re:!vegan tag (1)

maxume (22995) | more than 6 years ago | (#22019472)

I don't care if people want to eat Vegan or whatever, but I have very little sympathy for the crap *that they put themselves through*. Good for them for actually living their lives in line with their ethics(rather than claiming some principle and ignoring it), but it's really not anybody else's problem.

Re:!vegan tag (0)

Anonymous Coward | more than 6 years ago | (#22018512)

Gelatin [wikipedia.org] is not ground horse hooves. It is in fact made from bone and various other animal tissues that are basically soaked in this bath of chemicals (acid?) until just the gelatin part is left. However, it is nonetheless kinda gross and I don't think it's all that healthy to eat in large quantities.

Re:!vegan tag (0)

Anonymous Coward | more than 6 years ago | (#22018526)

FWIW, I eat animals myself, but think gelatin (ground horse hooves) is kinda gross.

"Contrary to popular belief, horns and hooves are not commonly used", hotshot!

Re:!vegan tag (1)

sltd (1182933) | more than 6 years ago | (#22018528)

They probably meant vegans don't eat ice cream, hence !vegan.

Re:!vegan tag (2, Funny)

DaveCBio (659840) | more than 6 years ago | (#22018562)

I'm a level 5 vegan. I eat animal products so that other people can't.

Re:!vegan tag (2, Funny)

rhizome (115711) | more than 6 years ago | (#22018654)

I'm a level 5 vegan. I eat animal products so that other people can't.

Level 5 poseur. [wordpress.com]

Re:!vegan tag (1)

DaveCBio (659840) | more than 6 years ago | (#22018764)

There is a surprising lack of standardized levels in the vegan community. I think a committee should be struck to develop and implement standards.

Re:!vegan tag (1)

gozu (541069) | more than 6 years ago | (#22018632)

Yeah, testicles, intestines, brain and tongue are fine*, but who in his right mind would eat ground horse hooves?

The mind boggles

*All delicacies. Intestines used to make good sausages.

Re:!vegan tag (1, Informative)

Bartab (233395) | more than 6 years ago | (#22018702)

Every animal I eat is a vegetarian.

Re:!vegan tag (1)

illegalcortex (1007791) | more than 6 years ago | (#22018864)

What, no bacon?

Re:!vegan tag (1)

Zombie (8332) | more than 6 years ago | (#22018870)

Every vegetarian I eat is an animal.

... or didn't you hear? Vegetarians are better in bed.

Re:!vegan tag (0)

Anonymous Coward | more than 6 years ago | (#22018896)

I think "!kosher" is more to the point.

Re:!vegan tag (4, Interesting)

maxgraphic (737920) | more than 6 years ago | (#22018906)

Gelatin is not (commonly) made from horse hooves. [wikipedia.org]

"... gelatin is made from by-products of the meat and leather industry, mainly pork skins, pork and cattle bones, or split cattle hides. ... Contrary to popular belief, horns and hooves are not commonly used."

Re:!vegan tag (1)

toetagger (642315) | more than 6 years ago | (#22018952)

I know that gelatin can be made from the spine of cows. This was a big concern when mad cow disease struck the UK. You had to think twice if you wanted to eat your gummy bears or jellos.

According to this picture found on Wiki [wikipedia.org] 44% of gelatin raw material in pig skin, 28% is Bovine hide, and 27% is bones. That leave 1% for "others".

So the icecream with its not vegan, nor vegetarian.

Re:!vegan tag (0)

Anonymous Coward | more than 6 years ago | (#22019210)

Regarding Vegans, I was wondering if you could tell me if mothers who are vegan refuse to breast feed their babies out of principle, and if so, what do they use instead for baby formula? Perhaps something soy "milk" based?

Re:!vegan tag (2, Interesting)

halivar (535827) | more than 6 years ago | (#22019628)

Feeding babies an exclusive diet of soy milk results in malnutrition. Recently, an Atlanta vegan couple were jailed for negligence when their 6-week-old child died of malnutrition. Anything you feed a baby needs to be heavily fortified, and only breast milk or specially prepared formulas are appropriate.

In general, a parent should never put their personal dietary preference ahead of the safety and health of their child.

oh wow. another way around doing it right. (5, Funny)

Babu 'God' Hoover (1213422) | more than 6 years ago | (#22018394)

Now we can have ice cream that's been thawed and frozen after a meal of 'fresh' chicken that's been frozen and thawed.

Whole foods? (0)

Anonymous Coward | more than 6 years ago | (#22018402)

Just another weird food ingredient among many.

However omnivorous you are, it's probably better to stick with foods with fewer than five ingredients. All of which you can pronounce.

And if you don't like the thawing and refreezing of ice cream, stop buying the two gallon tubs of it. Just buy a pint or even a single serving at a time. Ice cream of all things shouldn't be consumed frequently or in large quantities.

Bah! (4, Funny)

jcr (53032) | more than 6 years ago | (#22018448)

In my day, if we wanted smooth ice cream, we had to mix in ethylene glycol by hand with a leaden spoon! and we were grateful! You kids get off my lawn!

-jcr

Re:Bah! (3, Funny)

fahrbot-bot (874524) | more than 6 years ago | (#22018852)

In my day...we had to mix in ethylene glycol by hand with a leaden spoon... You kids get off my lawn!

Well, that explains the dementia. Now put down the TV remote, and stop yelling at the microwave oven.

Re:Bah! (1)

jbengt (874751) | more than 6 years ago | (#22019476)

You've got it all wrong, It's Propylene Glycol that's a common food additive, not ethylene glycol.

Gelato (3, Insightful)

mcpkaaos (449561) | more than 6 years ago | (#22018460)

the growth of ice crystals that ruin its texture

Or, you could just eat Gelato, and avoid this problem altogether.

Tomacco? (2, Funny)

Gothmolly (148874) | more than 6 years ago | (#22018518)

What's next flounder genes in tomatoes to keep them from freezing? Flouresence genes in pigs so they glow under black light? Oh, wait..

We don't need this (5, Insightful)

DaveCBio (659840) | more than 6 years ago | (#22018536)

Companies could just make ice cream properly and transport and store it well and not put so much chemical crap into it, but hey then it might cut into their 1500% profit margins.

Re:We don't need this (1)

Ironsides (739422) | more than 6 years ago | (#22018570)

And people could keep the icecream in their freezer all the time and never have it melt. Oh wait, that isn't possible. If it is that cold all the time, then you can't get the icecream out of the box.

Re:We don't need this (1)

DaveCBio (659840) | more than 6 years ago | (#22018720)

What are you talking about? You don't have to store ice cream at such a low temp that it becomes a rock. Of course it's going to melt a bit when you take it out, but when you start with a crap product it can only get worse.

Re:We don't need this (2, Informative)

Bartab (233395) | more than 6 years ago | (#22018760)

Most, nearly all, of the problems with re-freezing come due to the defrost cycles of automatic cycle residential freezers.

I do this because I'm strange... (1)

SelrahCharleS (1126871) | more than 6 years ago | (#22018614)

but I mash all the ice cream I eat with my spoon first. Once I've mashed it enough that I can stir it a little then I will eat it. It's a bit of an OCD thing, but it has the added advantage of getting rid of ice crystals.

Re:I do this because I'm strange... (0)

Anonymous Coward | more than 6 years ago | (#22018840)

Yeah, I have them all the time. It is called a Milkshake....

Re:I do this because I'm strange... (1)

Alaria Phrozen (975601) | more than 6 years ago | (#22019046)

My milkshake brings all the flees to the yard, and they're like, it's grittier than yours. Damn right, it's grittier than yours, I could antifreeze you but I'd have to charge.

Re:I do this because I'm strange... (1)

flyingfsck (986395) | more than 6 years ago | (#22019186)

Uhmm, I just pop it into the microwave oven for 5 seconds.

Edible Anti-Freeze? (4, Funny)

nog_lorp (896553) | more than 6 years ago | (#22018618)

I've always just used car anti-freeze in my ice cream. It's an acquired taste, but it is really delicious!

Re:Edible Anti-Freeze? (0)

Anonymous Coward | more than 6 years ago | (#22018736)

that's fine as long as you follow it with a double whiskey

Re:Edible Anti-Freeze? (4, Funny)

edwardpickman (965122) | more than 6 years ago | (#22019114)

I've always just used car anti-freeze in my ice cream. It's an acquired taste, but it is really delicious!

So the blindness wasn't caused by too much mastrabation?

Vegetarian, Kosher, Hilal? (1)

TheGoodSteven (1178459) | more than 6 years ago | (#22018690)

Since gelatin is derived from pork (or at least used to be), does this mean that we'll soon see ice cream labeled as "Pork free for Passover!"? I really would love to see that.

Re:Vegetarian, Kosher, Hilal? (1)

Oktober Sunset (838224) | more than 6 years ago | (#22019012)

Gelatin usually comes from piggys, but it can be made from cows too, a lot of big brands use cow gelatine now so as not to miss out on the Jewish and Muslim markets.

There is also vegetable gelatine... (1)

denzacar (181829) | more than 6 years ago | (#22019548)

So vegetarians can eat jello and marshmallows too. They only need to be more picky, and pay extra since v-gel is more expensive.

Thing is, most of them have no idea they were eating animal products for years.
Being a bad boy - I take it upon myself to point it out to them. >:)

Muslim vegetarians?
My favorite.
If I weren't an atheist I'd compare it to christmas or something like that. :P

So where's the vid? (0, Offtopic)

Bobke (653185) | more than 6 years ago | (#22018746)

So where's the vid? does it have 2 girls?

Headline made me think..... (2, Funny)

Anonymous Coward | more than 6 years ago | (#22018796)

The Chinese are getting into the ice cream industry?

Gelatine is no antifreeze (1)

giorgosts (920092) | more than 6 years ago | (#22018812)

Gelatine (or equivalent veg. products) have been added to ice-cream since the beginning of time. Not for antifreeze. It has to do with preserving the colloidal properties of the mixture. http://en.wikipedia.org/wiki/Colloid [wikipedia.org]

Double duty... (1)

creimer (824291) | more than 6 years ago | (#22018828)

Does this mean I can use antifreeze ice cream for my car?

Re:Double duty... (1)

giorgosts (920092) | more than 6 years ago | (#22018884)

Alcohol (vodka, Jin) is an edible antifreeze. (or glycerine) The problem is though that once you add it, your ice-cream melts. (Thats the function of the anti-freeze, to prevent water from freezing)

Better yet... (1)

DaveAtFraud (460127) | more than 6 years ago | (#22019500)

Can I just drink some "StopLeak" the next time I get a cut?

Cheers,
Dave

Everyone is missing the point (5, Insightful)

edwardpickman (965122) | more than 6 years ago | (#22019076)

Real ice cream is made from cream which is expensive. Real Ice Cream maintains it's texture because it's mostly milk fat with very little water. The point is to take milk and cheaper water based products and still get that higher quality texture. This is about saving a buck not producing a higher quality ice cream.

Mmmmmm, corpse (0)

Anonymous Coward | more than 6 years ago | (#22019184)

I swear, every damned year it gets more complicated to be vegetarian. Stupid corpse eaters...

inputdev tag (1)

Seismologist (617169) | more than 6 years ago | (#22019400)

hahaha... someone on here is real funny...

My father (0)

Anonymous Coward | more than 6 years ago | (#22019462)

My father, a Biochemist at Otago University in NZ has been working on doing this for the last few years, using antifreeze proteins from Antarctic dogfish, grass, nematodes of some description and alpine cockroaches.

The icecream companies rejected his work because they didn't consider it financially viable, but damn, does he make some good icecream.
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