The secret to amazing ice cream could be chemical engineering! Kaya Ogruce, a chemical engineer in training, has found what he believes is the perfect formula for savory gelato. His full story can be found here.

Kaya Ogruce

Kaya has put in an incredible amount of time and effort in developing this recipe; he worked for about six weeks just to measure the structure of the ingredients he used, such as the sugar content in a beet. This allowed him to calculate the exact amount of the other ingredients he needed to add for the perfect gelato.

Kaya says, “Complete emulsification is important. Too much free water in the mixture will turn to ice and too much protein will give you a powdery texture. Basically, every batch requires new calculations.” Kaya now runs a gelato business called Death in Venice, which is in Toronto, Canada. If you happen to be in the area, stop in and see if his chemically engineered gelato lives up to the hype. If you’re not near Canada, or never plan on visiting our northern neighbors, why not test your chemical engineering skills by making a batch of your own homemade ice cream (chemical engineering optional; just make some ice cream). Alternatively, you can simply go to the store and buy as much Ben n Jerry’s as you can carry to satisfy your ice cream needs.

Kaya obviously doesn’t go in depth about his recipe; if it is indeed the perfect gelato, he will be rich and famous in no time, and the key to his fame will be that recipe. Unfortunately, this means there’s no DIY gourmet gelato dessert’s. However, don’t fret, as you can just go to the store and buy some ice cream for yourself! (Yes, I know I said that already. Just go buy some ice cream.)