The Joy Of Ice Cream's Texture

Short Wave

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4.7 • 6.5K Ratings

🗓️ 16 July 2021

⏱️ 14 minutes

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Summary

July is National Ice Cream Month — and Sunday, July 18 is National Ice Cream Day (in the US)! Flavors range from the classics — vanilla and chocolate — to the adventurous — jalapeño and cicada. But for some people, including ice cream scientist Dr. Maya Warren, flavor is only one part of the ice cream allure. So in today's episode, Emily Kwong talks with Short Wave producer Thomas Lu about some of the processes that create the texture of ice cream, and how that texture plays into our enjoyment of the tasty treat.

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Transcript

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0:00.0	Hey short waivers, so before we get started, I have a quick little favor to ask.
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0:34.2	Thank you. Enjoy the show. You're listening to shortwave from NPR.
0:41.7	Hey, there nerds, dreamers and nerdy dreamers. It's Emily Kwang here with producer Thomas
0:47.2	Lu. Howdy, howdy, Emily. Hey, hey, so what do you have for us today, Tilo? Emily, you've known me
0:52.6	long enough to know that I'm a big fan of ice cream, right? Yeah. So chocolate, chocolate peanut
0:57.7	buttercups, red bean vanilla, pistachio, toasted marshmallows, green tea. I can go on and on and on.
1:04.8	I just love ice cream. Fact check true, dear listener, you cannot say enough about how much
1:10.5	Thomas Lu likes ice cream. In fact, behind the scenes when he runs meetings, he tells us to all bring
1:15.8	our favorite frozen treat and the meeting is so much better. I mean, it just helps. But I think I
1:22.4	might have found someone who might be a bigger ice cream person than me. I told myself when I was about
1:27.8	20 or 21 that I'm going to do what I love and love what I do for the rest of my life. And for me,
1:34.4	that involved ice cream. That's Dr. Maya Warren. She's a food scientist. But more specifically,
1:40.9	she's an ice cream AKA frozen area to dessert scientist. Amazing. I mean, it isn't work if it's
1:48.3	what you love. I mean, she's living the dream, Emily. And I know what you're thinking. What's so
1:54.3	interesting about, and I'm oversimplifying here, frozen milk. Well, let's just say it's art.
2:01.0	Ice cream is my canvas waiting for me to put whatever I want to put on it. And, you know, just like
2:07.3	you were to go into a museum and look at art, it's the same thing. You go into an ice cream shop
2:12.1	instead and you eat the exhibit, which of course is the ice cream. So today on the show ice cream,
	...

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