Ice Cream Tasting

Ice cream tasting is exactly what it sounds like: trying different ice creams side by side and paying close attention to what you notice. You look, smell, taste and talk about each one, the way experts taste wine or cheese. Along the way you find out why some flavours go brilliantly together, then use what you've learned to make your own.

Classic ice cream is made from milk, cream and sugar, churned while it freezes so tiny air bubbles make it light and soft.

Gelato is the Italian version. It's churned more slowly, so it has less air, a denser texture and a really intense flavour.

Sorbet has no milk or cream at all. It's made from fruit or juice, sugar and water, which makes it fresh, zingy and usually vegan.

Kulfi comes from South Asia. It isn't churned, so it's rich, dense and creamy, and it's often flavoured with cardamom, saffron or pistachio.

Frozen yoghurt swaps some or all of the cream for yoghurt, giving it a gentle tang.

Start by looking at the colour and texture, then take a sniff. Much of what we call flavour actually comes from smell, which is why food tastes of very little when you have a blocked nose. Next, let a small spoonful melt slowly on your tongue. Cold numbs your taste buds a little, so flavours often get stronger as the ice cream warms in your mouth.

Think about the five basic tastes: sweet, salty, sour, bitter and umami (a rich, savoury taste). The tastiest ice creams balance a few of them. A pinch of salt makes caramel taste even sweeter, and a little sourness from fruit keeps things fresh. Then there's texture: is it smooth, icy, chewy or crunchy? Every detail changes how much you enjoy it.

Good pairings either match or contrast. Matching flavours share something in common, like strawberry and vanilla, which are both sweet and fragrant. Contrasting flavours balance each other out, like salty and sweet, or creamy and sharp. Some of the most surprising combinations work for exactly this reason, and guessing which ones will be delicious (or terrible) is half the fun.

Yes, and it's a lovely one to share. Children are often fearless tasters, happy to try the odd combinations grown-ups might shy away from. It's a gentle way to explore a little food science, build confidence about trying new things and chat together about what everyone likes best. And, of course, it ends with making your very own ice cream, which is always a winner.

You might also like Extreme Ice Creams, The Science of Sweets and Bread Baking.

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