cheese averages 5% trans fatty acids, and
the meat fat of ruminant animals — beef
and lamb — ranges from 1 to 5%.Ice Cream
Ice cream is a dish that manages to heighten
the already remarkable qualities of cream. By
freezing it, we make it possible to taste the
birth of creaminess, the tantalizing transition
from solidity to fluidity. But it was no simple
matter to freeze cream in a way that does it
justice.
The Invention and Evolution of Ice Cream
Plain frozen cream is hard as a rock. Sugar
makes it softer, but also lowers its freezing
point (the dissolved sugar molecules get in the
way as the water molecules settle into ordered
crystals). So sweetened cream freezes well
below the freezing point of pure water, and
can’t freeze in the slush that forms when a