We dug into the science to see how it's possible.
  • Zahille7@lemmy.worldEnglish
    44·
    1 day ago

    There’s a fitness guy I follow on Instagram called @trailswithzach, and he always posts trail runs where he makes ice cream in a backpack.

    He puts bags of ice in a backpack, along with cream and flavors, and the motion of his running helps churn everything together so it solidifies and mixes into ice cream. It’s actually kinda cool, cause you get to exercise and then enjoy a cold treat when you’re done.

    • Batman@lemmy.worldEnglish
      1·
      8 hours ago

      my concern is it would fuck up my shins years later. same reason i don’t run with those leg weights.

          • MinnesotaGoddam@lemmy.worldEnglish
            4·
            16 hours ago

            My ice cream cookbook is in the other room and I am not happy walking today. Too much bicycle Friday (just got it fixed) it’s called the perfect scoop by David lebovitz. Trevor corson wrote the secret life of lobsters which is the best lobster book and great for eating with ice cream. It’s non fiction and wonderful and violet08 would like the smutty bits. Gods rest her lobstery soul

            Regarding the cookbook (sorry, the lobster book is really good. It’s half of my family’s favorite book) it has like 10 base recipes, the theory on why they work, then variations on them. Like, a custard ice cream, then here’s the vanilla custard, the strawberry custard the cinnamon custard etc. When I had a working ice cream machine (with refrigerant. The fancy breville. Don’t waste your money it wears out fast) I made decent money with my snickedoodle flavor based off of the custard in that book. I almost had my cheesecake recipe perfected when my machine died

            I still make granitas because all you need is fruit, sugar, and a freezer (like shit root beer granitas you can just Crack a can into a bowl in the freezer and stir every half an hour) but I want the $5000 fancy machine or the shitty kitchen aid machine next.

            All you really need need is a good instant read thermometer tho. Don’t bring your egg yolk above 180 degrees F when you prep your egg/ice cream batter and you’re good

            Edit aaaaand I didn’t answer your question, I infodumped. Um, intermix is the air ratio in the ice cream. It’s what makes it soft and easy to eat. You can approximate good intermix by adding alcohol and churning, but like backpack and kick the can churns really don’t get controlled air mixes. Machines do. Most at home machines can’t control what your ratio is so you just time it, but basically the denser the ice cream, the less air. I like it really dense and eggy, so I’m getting the kitchen aid heavy motor type ice cream machine. That is the best and tastes and preferences do not vary in ice cream, so I can provide detailed instructions(that was an economics joke I told y’all we are weird and not funny)

  • GreenKnight23@lemmy.worldEnglish
    4·
    17 hours ago

    hold up. you want me to make butter while running?

    naw. hell naw. first of all, I don’t run. second of all, I buy my butter at the store like a normal person.

    next thing they gonna try is butter from titty milk.

  • Em Adespoton@lemmy.caEnglish
    3·
    18 hours ago

    If you’re churning anything while running, that’s energy being diverted to churning. Perfectly fine, but if your goal is to improve running technique, pace and speed, there are better ways to do it.

    If your goal is to get exercise, it’s more efficient than running and then coming home and churning butter; but it uses different muscles.

    • kryptonianCodeMonkey@lemmy.worldEnglish
      1·
      9 hours ago

      If you’re churning anything while running, that’s energy being diverted to churning.

      Yes and no. If you’re putting the same amount of energy in to move more mass, yes, some of that energy is diverted away from some aspect(s) of your mechanical motion into the cream. However, you can also just put in marginally more energy to compensate. A quart of cream weighs ~1lb. If you’re a 120 lb runner, you’ve increased your weight by 0.8%, so you only need to increase your energy output by that same margin. That’s not a big ask. And it gets smaller the heavier you are.

      but it uses different muscles.

      I mean… not really? Presumably, you’re carrying this cream close to your body somewhere on your waist or torso, like in a pocket, pouch, tucked into a sports bra, or something similar. That means it’s going to be relatively close to your center of gravity. And, again, we’re talking ~1lb here for a quart. So it’s not going to move your center of gravity significantly between its mass relative to yours, as well as it’s proximity to your center of gravity. 1 lb is not significant. You can gain a pound eating pasta right before your run. And runners typically lose 1-4 lbs of water per hour on a run from sweat and respiration anyway.

      but if your goal is to improve running technique, pace and speed, there are better ways to do it.>

      I think the goal is the novelty of making butter without really trying to, or simply multi-tasking.

  • eskimofry@lemmy.worldEnglish
    30·
    1 day ago

    I used to churn butter out of fermented milk (Curd) by having the lunch bag containing the bottle of curd sit in my bicycle basket as I rode to school some 7 km away on bumpy roads.

    • ZombiFrancis@sh.itjust.worksEnglish
      2·
      17 hours ago

      I’d love a set of bike pedals hooked up to some gears and a battery. Always thought a rowing machine would be good for that too.

  • Ludicrous0251@piefed.zipEnglish
    12·
    1 day ago

    I just leave a gallon of milk in the back seat of my car and crack it open when the milk turns solid - does that count?