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Ice cream is a delicious frozen treat that comes in many different colors and flavors. Two very different but popular 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, both flavors taste great inside of a milkshake.

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The tiny ice cream shop around the corner from my house has the best ice cream in the city. When you walk inside, there is a long, silver counter with matching stools extending alongside the far wall. Right where the counter stops, there are comfy, red booths. There are lots of old-fashioned decor on the walls and silver napkin holders on all the polished tables. My favorite part of the shop is behind the counter, where they keep all the delicious ice cream flavors, such as cookies and cream, pistachio, and moose tracks.

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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 there are ways to prevent freezer burn! Since freezer burn occurs when melted ice cream is refrozen, rather than eating your ice cream from the container as it melts, scoop your ice cream into a bowl, and put the container back in the fridge immediately. Doing this in the future 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 Receipts,” a cook book that was printed in London in 1718. Sometime around 1832, a confectioner named 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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Have you ever had an ice cream headache? That’s when a painful sensation resonates in your head after eating something cold (usually ice cream) on a hot day. This pain is a result of the dilation of a nerve center in the roof of your mouth. The nerve center is overreacting to the cold by trying to heat your brain. Ice cream headaches have caused many smiles to turn into frowns.

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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, if desired. Then, the mixture must be stirred and whipped until the cream and sugar 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. Making ice cream is taxing, but most people would agree that it is worth the work.

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When it comes to making ice cream, you can do it the traditional way, or you can use liquid nitrogen to freeze your mixture. These two methods are very different. Making ice cream the traditional way consists of stirring the mixture in a frozen container which can be tiring and take much longer. On the other hand, using liquid nitrogen to freeze the mixture can be much faster. Since liquid nitrogen freezes the mixture faster, the crystal grains are smaller, giving the ice cream a creamier texture. Even though both methods are different, they both produce a delicious ice cream!

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It was the most beautiful banana split that I had ever seen. In the middle of the bowl, there were three huge scoops of ice cream: chocolate, strawberry, and vanilla. On top of the ice cream, there was a delicious banana and thick web of chocolate and caramel sauces. A huge puff of whipped cream covered the sauces and a handful of crushed nuts dappled the whipped cream. On top of it all was a plump and juicy cherry.

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