Soft Serve Ice Cream


soft serve ice cream chocolate


Ice cream is becoming one of Americas favorite dessert!

Soft serve ice cream is softer than regular ice cream It has been sold in America since the 1930s. I recently made home-made ice cream using my Kitchen Aide ice cream maker. The actual process of preparing the ingredients took about 1 hour then in the freezer overnight. The wonderful thing about home-made ice cream is that you can make so many different flavors. The home-made ice cream recipes usually makes about 1.5 quarts of ice cream. The ice cream maker above comes in a liquid mixture and the flavors are vanilla or chocolate. This ice cream maker makes around 2 gallons of soft serve ice cream. The machine takes about 2 hours to freeze the mixture and “wallah” you have ice cream for a group of friends or party guests. I have used this ice cream maker at my own home and the flavors were delicious and the clean up was easy.

In the 1900 there were 5 million gallons of ice cream made in America. In 2000 there were 1650 million gallons of ice cream made in the good ole USA.

Brain freeze or “Ice cream headaches” result from “quickly eating or drinking very cold substances. It is commonly experienced when applying ice-cream (or similar) to the roof of the mouth (palate) or when swallowing it. Typically the headache appears in about 10 seconds and lasts about 20 seconds although some people experience much longer lapses of pain, with the pain seeming to relate to the same side of the head as the cold substance was applied to the palate, or to both sides of the head in the case of swallowing. The most effective way to prevent it is to consume the cold food or liquid at a slower rate. Keeping it in one’s mouth long enough for the palate to become used to the temperature is also an effective preventative.”


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