The physics of ice cream: food scientist Douglas Goff talks about this remarkable material

December might be dark and chilly here in the northern hemisphere, but it’s summer south of the equator – and for many people that means eating ice cream.

It turns out that the physics of ice cream is rather remarkable – as I discovered when I travelled to Canada’s University of Guelph to interview the food scientist Douglas Goff. He is a leading expert on the science of frozen desserts and in this podcast he talks about the unique material properties of ice cream, the analytical tools he uses to study it, and why ice cream goes off when it is left in the freezer for too long.