Next Thursday, Auður Filippusdóttir will give her MS lecture in food science. Her project is about starting a small production of ice cream from raw milk from the farm Skútustaðir in Mývatnssveit.
The aim of the project was to increase knowledge about ice cream production by reading accessible information, visiting ice cream shops around Iceland as well as participating in a theoretical and practical course in ice making at the University of Reading, England.
- To prepare a quality manual and business plan for "straight from the farm" ice cream.
- To plan and apply for a permit for ice making in Skútustaðir
- To start the development of unique ice cream with skyr.
A screening experiment was performed on skyr, but the results showed that the most interesting was the best amount of skyr in the ice, as well as using possible skyr powder instead of stirred skyr. The author also found that other binders and emulsifiers were probably more suitable. Equipment, however, plays a major role when it comes to making ice cream, and the author will therefore continue to develop the recipe when it has a proper ice machine and facilities. The project supervisors are Guðjón Þorkelsson and Þórarinn Egill Sveinsson. Examiner is Dr. Kolbrún Sveinsdóttir. The lecture takes place in hall 311 in Esja in Matís, Vínlandsleið 14, Reykjavík and starts at 15:00.