Warm Ice Cream to Fight Global Warming?
Thanks, But I'll Take My Ice Cream Cold
Here’s a scary piece of food biz news. It has been rumored that Unilever is researching the process for making warm ice cream to reduce the carbon emissions wasted during transport of cold ice cream. However, Unilever denies the rumors, thank goodness for that. Wasn’t it enough to have cryogenically frozen ice cream with dippin’ dots? Warm ice cream takes the Franken-cream concept just a little bit too far. I don’t care how much they say it might taste and feel the same as regular ice cream once it has been frozen in my freezer at home. I don’t believe them. And I don’t want to know what they did to the molecules of my ice cream to make this concept work. Sorry, my need for green products is outweighed by my need for natural, and I have a tough time believing that the process in that lab will be very “green” either. Sounds like another marketing scheme to me.
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So that reminds you too much of dehydrated freeze dried water. Seriously though we had a blackout recently and some of the ice cream in our freezer melted. The ice cream evventually refroze but it was not of the same texture and quality. Do you know of a trick of refreezing thawed ice cream so that it returns to its original frozen state?
Sorry to hear about the blackout. Are you sure the ice cream is still safe to eat? If so, your best bet would be to melt the entire batch in your refrigerator, and then run it through an ice cream making machine. The most important thing you lose when it thaws is the air that gives the texture as it freezes. I don’t think there’s any other way – although probably these ice cream scientists would have some kind of trick with freeze dried air.