Ice cream, gelato, sorbet, and Italian ice are all popular cold desserts, though they have many important differences.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

Dairy Queen can't legally call its frozen dairy products 'ice cream' because they don't meet FDA qualifications for the term.

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

97% of Americans polled say they like or love ice cream

Ice cream can be traced back to a frozen milk dish from the 7th century.

A guide to making ice cream with liquid nitrogen by flash-freezing dairy

Only existing in liquid form at extremely low temperatures, nitrogen can rapidly freeze cream, coconut milk, and other liquids into small crystals, producing smooth, creamy ice cream. As a safety precaution, liquid nitrogen should be handled in a well-ventilated area with safety goggles and protective gloves.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

Kulfi, an ice cream predecessor that's still popular in India, dates back to the 16th century.

Freezer burn is the result of moisture leaving ice cream, something that's easily avoidable.

In 1694, a Sicilian in Paris opened the first gelateria, a precursor to the ice cream parlor.

There's no definitive reason why an ice cream sundae is spelled with an 'e' rather than a 'y.'

Fish in polar waters contain proteins in their blood that act as antifreeze, and some manufacturers have used lab-grown versions of these proteins to help keep ice cream smooth.

Make a popular no-churn watermelon ice cream, using just watermelon and milk.

America's ice cream obsession began under Prohibition, with the street treat acting as a legal vice that helped ease the pain of the Great Depression.

Agnes Marshall invented 'ices,' the Victorian equivalent of ice cream, and improved the period's hygienic practices for consuming the dessert.

A look at what was on the menu for ancient Romans

"Delicious Italy" is a website exploring the food culture of various Italian cities and regions, and in this article, the editors explore what is known about the diet of ancient Romans. Olives (and their oil) were a key daily essential, alongside grains like barley, millet, and spelt flour. Where meat was found it was most often ox, pork, deer, lamb, and even pigeons. Middle Eastern fruits like cherries and peaches could last long enough to travel to Roman cities around the Mediterranean, and candy-friendly dates were sourced from Africa. Explore this and much more at Delicious Italy.

Different types of ice link water molecules together in unique shapes

The ice used to cool drinks—Iₕ—is composed of H₂O molecules arranged in hexagonal structures. This structure forms as ice expands during freezing, providing additional space between molecules, lowering the overall density, and allowing it to float in water. Under sufficient pressure, this spacing can collapse in many ways, creating new forms of ice.

Distinguishing club soda, seltzer, and sparkling water

The three forms of drinking water are similar, but their differences lie mostly in the presence and proportion of minerals and carbonation. Read this quick explainer on the major differences.

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

Ice cream trucks are surging in popularity

Modern companies like HipPOPs and Big Gay Ice Cream are driving a resurgence of ice cream trucks, with an annual growth of approximately 9%. Experts say the market will keep growing through at least 2030.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Understand distinctions between coffee types and other popular cafe beverages with this visual guide.

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

Prosecco—Italy's sparkling wine—is produced using the tank method

Italy’s best-known sparkling wine, Prosecco, has many similarities to Champagne. However, Prosecco performs its secondary fermentation in a different manner. Rather than taking place in the bottle using the French method, fermentation of Prosecco takes place in large, pressurized steel tanks, making it easier to produce on a large scale. The technique results in light, fresh flavors and plenty of bubbles.

Explore a visualization of the data behind Ben & Jerry's legendary ice cream flavors.

There may be 74,963 kinds of ice, resulting from water molecules rearranging themselves

The theoretical limit greatly expands the known types of ice, with type Iₕ being the most common on Earth and forming hexagonal crystals. The extreme environments of planets like Uranus and Neptune can create a variety of ice with unique structures and properties, as these conditions can reshape these crystals into new geometries.

Watch Anthony Bourdain's meal at El Bulli, which popularized molecular gastronomy

The 'drinks' included cocktails in the form of alcohol-infused sugarcanes, a cotton candy piña colada, and a dual-textured, temperature-changing gin fizz. Foods included a gorgonzola cheese sphere with the consistency of a chocolate egg and a dish of freeze-dried and foam tofu with the appearance and texture of tiramisu.

George Washington loved to serve ice cream while hosting guests, and spent thousands of dollars on ice cream in a single summer.