The second essential component in no-churn ice cream is heavy whipping cream. When whipped to soft peaks, cream traps air, ...

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 ...

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

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.

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

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

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 ...

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 ...

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 ...

You're enjoying a delicious bowl of your favorite chocolate chip cookie dough (or rocky road, or teaberry, if you're into fringe flavors) ice cream, and suddenly, you're desperate for a glass of water ...