The Science of Ice Cream

Most everyone likes ice cream, but what gives the tasty treat its sweet flavors? For News Channel 9, Arts and Sciences Instructional Lab Manager Sam Sampere answered with the scientific truths behind the frozen dessert.

“The finer those textures are, the smoother, the creamier it is,” he said. “So if we flash freeze the particles at -300 degrees before all the water from the milks and heavy creams can form together and make large ice crystals — the smoother it is.”