How to Make the Best Homemade Ice Cream and The Science Behind It | Ice Cream | What's Eating Dan?

This week Dan delves into the science of one of our favorite desserts: ice cream. He explains why texture is so important to our experience of the frozen dessert and explains the formula for getting perfect results at home. Click here to access our Vanilla Ice Cream recipe: https://cooks.io/2M2RflC Follow Dan on Facebook:   / dansouzacooksillustrated   Follow Dan on Instagram:   / testcook   Follow Dan on Twitter:   / testcook   Purchase our Science of Good Cooking Cookbook: https://amzn.to/2NPc1qc Buy Our Winning Ice Cream Maker: https://cooks.io/2GgnMlr Check out our Is it Bad? series with Hannah Crowley:    • Is It Bad? With Hannah Crowley   ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com   / cooksillustrated     / testkitchen     / cooksillustrated     / testkitchen