How about some ice cream you can eat with a knife and fork? In this laboratory-turned-ice-cream-parlour, NYU chemist Kent Kirshenbaum and former White House pastry chef Bill Yosses demonstrated the making of the Turkish ice cream known as “dondurma.” It’s an amazingly elastic style of ice cream that uses salep powder, a flour made from an orchid root, and mastic gum, made from tree resin, in addition to milk and sugar. Attendees also learned about the chemical properties that make it melt-resistant and stretchy.
This program is part of the Scientific Kitchen Series—intimate, hands-on workshops behind the scenes of exclusive kitchens and laboratories in New York.
Photograph: Jon Smith