Why is homemade ice cream never as fluffy as store-bought? This week on Whimsical Wavelengths, we trade liquid rock for liquid dairy and food science. Host Dr. Jeffrey Zurek finds surprising parallels between volcanology and frozen desserts—from rheology and viscosity to the glass transition temperature.

Joining the pod is Dr. Abigail Thale, a food scientist and expert in fat structures. We break down the architecture of ice cream, exploring how tiny fat globules form networks to keep your scoop from becoming a puddle. From the physics of scraped surface freezers to emulsifiers, this episode dives into what makes ice cream... well, ice cream.

Highlights

Magma vs. Ice Cream: Multiphase flow of vo ...