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  2. Ice cream maker - Wikipedia

    en.wikipedia.org/wiki/Ice_cream_maker

    In 1843, Nancy M. (Donaldson) Johnson of Philadelphia received the first U.S. patent for a small-scale hand-cranked ice cream freezer. [3] The ice cream freezer was a pewter cylinder. [4] Dubbed the "Queen of Ices", Victorian English culinary entrepreneur Agnes Marshall was granted a patent for an ice cream machine that could freeze a pint of ...

  3. Freezing-point depression - Wikipedia

    en.wikipedia.org/wiki/Freezing-point_depression

    Workers spreading salt from a salt truck for deicing the road Freezing point depression is responsible for keeping ice cream soft below 0°C. [1]Freezing-point depression is a drop in the maximum temperature at which a substance freezes, caused when a smaller amount of another, non-volatile substance is added.

  4. Icemaker - Wikipedia

    en.wikipedia.org/wiki/Icemaker

    Slabs of manufactured ice at the Grimsby Ice Factory prior to being crushed, 1990. An icemaker, ice generator, or ice machine may refer to either a consumer device for making ice, found inside a home freezer; a stand-alone appliance for making ice, or an industrial machine for making ice on a large scale. The term "ice machine" usually refers ...

  5. Nancy M. Johnson - Wikipedia

    en.wikipedia.org/wiki/Nancy_M._Johnson

    Ice cream was originally made using very intensive labor and it often took one individual hours to make. Johnson had invented the hand cranked ice cream churn as a way to make ice cream faster and easier than by hand. [4] The patent number for the Artificial Freezer is US3254A. [5] It was patented on September 9, 1843, and antedated on July 29 ...

  6. How the big listeria recall of ice cream hit Publix, Walmart ...

    www.aol.com/news/big-listeria-recall-ice-cream...

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  7. Soft serve - Wikipedia

    en.wikipedia.org/wiki/Soft_serve

    A mixture of chocolate and vanilla soft serve being dispensed, a flavor colloquially referred to as swirl or twist. Soft serve is generally lower in milk-fat (3 to 6 per cent) than conventional ice cream (10 to 18 per cent) and is produced at a temperature of about −4 °C (25 °F) compared to conventional ice cream, which is stored at −15 °C (5 °F).