Ideas. Stories. Community.
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations
Donate during KSJD's Spring Fund Drive and you could win a Super73 E-Bike! Click here to donate NOW.

The Science and Possibilities of Ice Cream

Jenny Lee Silver
/
Creative Commons

Ice cream is almost universally loved by people all over the world, but most of us have no idea about the science behind creating it. KSJD's Tom Yoder talks with Brent McWhirter, owner and operator of Moose and More, a newly-opened ice cream parlor and dessert restaurant in downtown Cortez, about how ice cream is made, what happens at the molecular level in ice cream, and the almost limitless possibilities of ice cream flavors.

Find out more on Moose and More's Facebook page: www.facebook.com/mooseandmore

Related Content
  • Sweden's icy winter leads a lot of people indoors which didn't deter one enterprising ice cream truck driver. He simply played his truck's jingle louder. So loud, that residents complained. Which led the ice cream company to come up with a quieter substitute to the traditional jingle: texting.
  • After an ice cream sandwich from Wal-Mart was left outside on an 80-degree day and didn't melt, a Cincinnati-area mom questioned what's in it. Wal-Mart said a lot of cream.
  • In this episode of the Big Fat Farm Show, host Sarah Syverson talks with Dustin Partridge, owner of Zuma Natural Foods in Mancos, Colorado, about running…