Ice cream and freezing point depression

From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: Dan Souza discusses how to make a smooth and delicious vanilla ice cream, and Harvard Professor Michael Brenner explains the science behind it. — Subscribe to our channel: — Sign up for emails about new courses: — HarvardX courses on edX: — Harvard University’s online courses: HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.