Boston, Mass. – Sweet and cold with a wonderful mouth feel, ice cream is an American favorite, but far from the soft, icy product produced by hand-cranked freezers, today's commercial ice cream is a complex product designed and engineered for the best attributes.
The above story is based on materials provided by Penn State. Note: Materials may be edited for content and length.
Cite This Page:
Penn State. "Making Ice Cream More Than Just Cranking." ScienceDaily. ScienceDaily, 18 February 2002. <www.sciencedaily.com/releases/2002/02/020218094303.htm>.
Penn State. (2002, February 18). Making Ice Cream More Than Just Cranking. ScienceDaily. Retrieved April 18, 2014 from www.sciencedaily.com/releases/2002/02/020218094303.htm
Penn State. "Making Ice Cream More Than Just Cranking." ScienceDaily. www.sciencedaily.com/releases/2002/02/020218094303.htm (accessed April 18, 2014).