Ice Cream

Ice Cream

Last week, I took my children to a restaurant. My six-year-old son asked if he could say grace.

As we bowed our heads, he said, “God is good. God is great. Thank you for the food, and I would even thank you more if Mom gets us ice cream for dessert. And Liberty and justice for all! Amen!”

Along with the laughter from the other customers nearby, I heard a woman remark, “That’s what’s wrong with this country. Kids today don’t even know how to pray. Asking God for ice cream! Why, I never!”

Hearing this, my son burst into tears and asked me, “Did I do it wrong? Is God mad at me?”

As I held him and assured him that he had done a terrific job and God was certainly not mad at him, a lively old gentleman with a white beard approached the table. He winked at my son and said, “I happen to know that God thought that was a great prayer.”

“Really?” my son asked.

“Cross my heart,” the man replied.

Then, in a theatrical whisper, he added (indicating the woman whose remark had started this whole thing), “Too bad she never asks God for ice cream. A little ice cream is good for the soul sometimes.”

Naturally, I bought my kids ice cream at the end of the meal. My son stared at his for a moment and then did something I will remember the rest of my life. He picked up his sundae and, without a word, walked over and placed it in front of the woman. With a big smile, he told her, “Here, this is for you. Ice cream is good for the soul sometimes; and my soul is good already.”

 

Ice Cream Science

You’re probably craving ice cream to cool you down this summer. Reactions looks at the chemistry involved in making the treat creamy and sweet.

Enjoy!

Turns out the creaminess of ice cream has little to do with cream. It’s all about the ice crystals. The smaller the crystals, the creamier the treat. We make ice cream three different ways with American University Assistant Professor Matt Hartings, and taste the difference.

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Invention Of The Day: Beer with Frozen Foam

Japanese beer company Kirin has unveiled a new beer with frozen foam in the restaurants of Tokyo this month. The variant, called “Ichiban Shibori Frozen Draft,” features cold Kirin beer topped with frozen beer foam created using a process called Frozen Agitation, wherein air is blown into the beer as it is stirred and chilled.

The foam is very cold at -5 degrees celcius, which, according to Kirin, can help keep the beer below it ice-cold for roughly thirty minutes.

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