What’s the difference between ice cream and custard?

Scott Rankin, professor of food science, and chair of the Babcock Dairy’s food science department, sits down with WPR’s Larry Meillor to discuss that question and talk “The Science of Ice Cream.” 

Scott Rankin, right, shown with student staff in the Babcock Dairy Ice Cream plant.

Listen
It’s melty, refreshing and sticky — it’s ice cream! We hear how science is involved in the making of this popular sweet treat, plus learn the technical differences between ice cream, custard, sorbet and gelato.