A popular ice cream-themed book is back with a new edition giving readers the scoop on the science behind one of the world's favourite tasty treats. The Science of Ice Cream returns for a third ...

The ice cream needs to firm up for about four hours before it’s ready to serve. Read a book, take a nap, or play a game. Whatever you do, don’t open the freezer.

Hitchcock Project for Visualizing Science student Katrina Perce interviews filmmaker Page Buono and "The Ice Cream Scientist" ...

Families watch as Da Vinci Science Center’s McKenna Barker creates ice cream with different methods Sunday, July 6, 2025, ...

What if you could transform a handful of simple ingredients into a dessert that rivals your favorite ice cream shop Homemade ...

Now we want to rob the heat from the ice cream mixture. Use gloves to protect your hands!! Recipe: 2-cups Half and Half, Vanilla, Mix-ins (chocolate chips or fruit), 3/4 cup sugar (or equivalent ...

If you don’t love ice cream, you are in the minority. The average American eats about 22 pounds, or 4.5 gallons, of ice cream a year. Some of you are probably thinking “Oh, I eat way more than ...

Goff is a researcher in food science at the University of Guelph in Canada and an expert in the science of ice cream. In addition to his research studying, among other things, structure and ingredient ...

You're enjoying a delicious bowl of your favorite chocolate chip cookie dough ice cream, and suddenly, you're thirsty. What gives?

This is the kind of science that an ice cream reporter waits a lifetime to read about: Ice cream is probably not that bad for you. Maybe. An article in the May issue of The Atlantic goes deep on ...

That means freezer temperatures are set at 20 below zero whether it is January or July. The science and secret behind high-quality ice cream rely on huge coolers.