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Ice cream is a delicious frozen treat that comes in many different colors and flavors. Two of my favorite flavors are strawberry and chocolate. Though both of these flavors are delicious, strawberry may contain pieces of fruit while chocolate usually will not. Even though more chocolate ice cream is sold across the country annually than strawberry, each flavor tastes great inside of a milk shake.

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The ice cream shop around the corner from my house has the best ice cream in the city. When you first walk inside, there is a long chrome counter with matching stools extending to alongside the far wall. Right where the counter stops, the booth seating begins. There are lots of old-timey chrome napking holders on all the tables. My favorite part of the shop is behind the counter glass, where they keep all of the ice cream flavors. A rainbow of delicious sugary flavors is kept cool and delicious.

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Freezer burn may have wasted more ice cream than sidewalks. If you don't know, freezer burn is when ice crystals form on the surface of ice cream. These ice crystals can ruin the texture and flavor of the ice cream. But you can prevent freezer burn. Sinc freezer burn is caused when melted ice cream is re-frozen, rather than eating your ice cream from the container, scoop your ice cream into a bowl. Doing this ought to help you solve your issues with freezer burn.

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No one knows the true origin of ice cream, but the first published ice cream recipe appears in "Mrs. Mary Eales's Receipes," a cookbook that was printed in London in 1718. Sometime around 1932, an African American candy maker, Augustus Jackson created multiple ice cream recipes and invented a superior technique to manufacture ice cream. Ice cream soda was invented around 1874, but the real breakthrough may have been at the 1904 World's Fair in St. Louis, Missouri, when the American ice cream cone was unveiled.

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Making ice cream is not easy. Cream and sugar have to first be mixed in a frozen container. Ingredients may be added at this point.The mixture must be stirred and whipped until the sugar and cream mixture is frozen. Depending on the equipment, this may take as long as an hour. After the ice cream is prepared, it must be kept frozen until it is ready to be enjoyed. 

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When it comes to making ice cream, you can do it the traditional way by stirring it in a frozen container, or you can use liquid nitrogen to freeze your mixture. There are some advantages to using liquid nitrogen. Since it freezes the mixture faster, the ice cream is creamier. The downside is that ice crystals grow faster, so the freezer has to be colder. Both methods produce delicious ice cream.

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