Ice cream has a long history as a popular dairy food item. It has evolved from a manually manufactured household product to a very automated industrial product. This is the ice cream homepage, a subset of the Dairy Technology Education Series. If you have come to this page directly, then you can go back to the beginning to start learning about dairy science and technology and dairy products.

This section on ice cream is fairly extensive and covers all the following topics:

• History and Folklore

• Production and Consumption Data

• Suggested Formulations

• Ingredients

• Mix Calculations

• Commercial Manufacturing Process

• Novelty/Impulse Products

• Overrun Calculations

• Ice Cream Structure

• Theoretical Aspects of the Freezing Process

• Ice Cream Freezing Curves

• Ice Cream Shelf-Life

• Flavours

• Ice Cream Defects

• Homemade Ice Cream

• "Finding Science in Ice Cream" - An Experiment for the Secondary School Classroom

• Do you suffer from "ice cream headache"?

• About the Author

Education and Training Opportunities

• Our annual Ice Cream Technology Course at the University of Guelph, December 3-7, 2012

• Ice Cream Course in Europe (Ireland): I will be offering an ice cream science and technology course in Cork, Ireland, Feb. 21-23, 2012, the fourth in a line of very successful courses held previously in Cork. This is an excellent opportunity for interested parties from Europe, as there are not many opportunities available. The course will be taught in English. Details are available from the Food Industry Training Unit at University College Cork (select Summary of Courses, then Ice Cream Science and Technology course). Queries about registration can be sent to Ms. Mary McCarthy-Buckley.

• Ice Cream Course in Australia: I will be delivering an Ice Cream Science and Technology Course offered through the Dairy Industry Association of Australia, Melbourne, May 1-3, 2012, following along after the very successful course held in Melbourne March 15-17, 2011. See the feature article from Australian Dairy Foods magazine following the 2011 course.

• When it comes to training programs, I also have to mention "Tharp and Young On Ice Cream".

• Reference Book Available! Ice Cream, 6th Edition, by Marshall, Goff and Hartel.

Reproduction of this site, or any portions thereof, in either print or electronic form without permission of the author is strictly prohibited.

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