Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
All ice cream is mostly water, and as water freezes, it forms hard, crunchy ice crystals. Besides great flavor, the ultimate goal of ice cream making is to keep those crystals as small as possible through added ingredients and technique. Here's how ice cream makers fight crystallization: 1  Emulsifying fat into a base (or using already emulsified ingredients, like cream and milk) sticks fat molecules in between water molecules, literally getting in the way of ice as it freezes. 2  Sugar also forms a physical barrier to crystallization, just like fat.