Ice Cream Science

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United States
San Francisco, CA
Ice Cream Science

Small-batch ice cream business producing gourmet ice cream in Manchester. Available for corporate ev Next step, open an ice cream shop.

Ruben here, I started researching and blogging about the science behind ice cream production in 2011 and started my business in 2014 in Oxford. I moved production in April 2017 to the beautiful city of Manchester, U.K, where I produce gourmet ice cream made by these very hands in small batches.

09/27/2026

Roasted Banana - Test Batch 1. Roasting the banana inside the skin produces a significantly different flavour profile compared to roasted peeled banana.

09/17/2026

Hazelnut ice cream at Haralds Vaffel, Oslo, Norway.

09/01/2026

Premium No. 7 Matcha Gelato and Black Sesame at Suzukien x Nanaya Gelato Shop in Tokyo.

Intense colour and a pleasant middle savouriness and lingering bitterness on the finish, although I would have liked both, especially the latter, to have been more intense.

The texture could have been better: I found it too light and airy because of the high overrun. It also had a slightly unnatural melting profile in the mouth and could have done with a higher fat and not fat milk solids content to improve body. Still, this is one of the best matcha ice creams or gelatos that I’ve tried.

07/31/2026

07/21/2026

Cattabriga Effe 6b batch freezer maintenance 😔 Aligning the v belts.

Address

San Francisco, CA

Website

http://icecreamscience.com/

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