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 ...

Ice cream has a simple ingredient list – just cream and sugar, but as anyone who’s tried to make it knows, this frozen dessert can easily become a sticky, icy mess. Food scientist Douglas Goff ...

When the ice cream melts, the liquid ice cream fills up the air pockets. When it refreezes, there are fewer air pockets, so the ice cream is less airy and fluffy. The other reason is that when the ice ...