Selects: How Ice Cream Works

We all scream for ice cream, sure, but did you know we're all technically screaming about a colloidal foam? As you hit play on this classic episode, prepare for deep cravings that will surely emerge as you learn the history of ice cream, how to make it yourself and lots more. See omnystudio.com/listener https://omnystudio.com/listener for privacy information.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Speaker 00

  This is an iHeart Podcast. Guaranteed Human.

• 0:04Josh Clark?

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• 0:35Speaker 02

  With no fees or minimums on checking accounts, it's no wonder the Capital One Bank guy is so passionate about banking with Capital One. If he were here, he wouldn't just tell you about no fees or minimums. He'd also talk about how Capital One cafes are open seven days a week to assist with your banking needs. Yep, even on weekends. It's pretty much all he talks about, in a good way. What's in your wallet? Terms apply. See capitalone.com slash bank guy. Capital One, N A, Member FDIC. Ice cream-a, you scream-a, or we all scream-a for how ice cream works. The great episode celebrating the best dessert treat in all honesty. I mean, there's just nothing better than ice cream. This is from February 5th, 2015.

• 1:18Speaker 02

  I don't eat ice cream much anymore because it disagrees with my body, but boy, every now and then I get one of those pints, get a little chubby hubby if you can find it, throw it down your throat and suffer the consequences.

• 1:34Speaker 00

  Welcome to Stuff You Should Know, a production of iHeart Radio.

• 1:44Josh Clark?

  Hey, and welcome to the podcast. I'm Josh Clark, there's Charles W. Chuck Bryant and there's Jerry. So this is Stuff You Should Know, the dreaming of summer in the middle of winter edition.

• 1:55Speaker 02

  Oh, my friend, ice cream is a year-round treat for me.

• 1:59Josh Clark?

  Yeah?

• 1:59Speaker 02

  Sure.

• 2:00Josh Clark?

  I know, I had some last night.

• 2:02Speaker 02

  Oh, yeah? What'd you have? We're going to buzz market a lot, probably.

• 2:05Josh Clark?

  Rocky Road and vividly vanilla.

• 2:08Speaker 02

  What brand is that?

• 2:09Josh Clark?

  Kroger.

• 2:09Speaker 02

  Oh, yeah?

• 2:10Josh Clark?

  Yeah, they were delicious.

• 2:11Speaker 02

  Nice. Was it heavy or light?

• 2:13Josh Clark?

  It was light.

• 2:14Speaker 02

  Yeah.

• 2:14Josh Clark?

  Yeah, after reading this, I was like, man, this is very light.

• 2:18Speaker 02

  Lot of air in there.

• 2:19Josh Clark?

  I taught myself to juggle with them.

• 2:21Speaker 02

  Oh, well, that's exciting.

• 2:23Josh Clark?

  That was a cross-reference.

• 2:24Speaker 02

  Yeah, I'm a Ben and Jerry's guy.

• 2:27Josh Clark?

  Well, yeah, it's great stuff.

• 2:28Speaker 02

  Yeah, can't have too much of it, though, because I got the lactose issues.

• 2:33Josh Clark?

  Really?

• 2:33Speaker 02

  Yeah.

• 2:34Josh Clark?

  And ice cream is your favorite treat?

• 2:36Speaker 02

  Yeah, it's pretty sad.

• 2:37Josh Clark?

  That's self, that's self-hate.

• 2:39Speaker 02

  Yeah, ice cream followed by a large glass of milk.

• 2:42Josh Clark?

  Right?

• 2:42Speaker 02

  No, just kidding.

• 2:43Josh Clark?

  Then you just inject a bunch of casings directly into your neck?

• 2:47Speaker 02

  Yeah, I mean, it's

• 2:47Josh Clark?

  Fall over?

• 2:48Speaker 02

  It's not like, I don't have lactose issues such that any kind of milk product really, it's just if I overdose on it.

• 2:55Josh Clark?

  Huh.

• 2:55Speaker 02

  Like if I have a bunch of like pizza and ice cream or something.

• 2:59Josh Clark?

  What do they call it, like mildly sensitive, maybe?

• 3:02Speaker 02

  Maybe.

• 3:02Josh Clark?

  Mildly intolerant?

• 3:04Speaker 02

  Yeah, I get the poopy butt.

• 3:06Josh Clark?

  Like, like you're, you're cool with like lactose at work, but you don't want lactose marrying your kid? You're that kind of intolerant to lactose, right?

• 3:15Speaker 02

  Exactly. Just don't want it living next door to me. I can, I can get a, I can do a pint of ice cream, though, and, or is it the half pint? The Ben and Jerry's little one?

• 3:26Josh Clark?

  I think it's a pint.

• 3:27Speaker 02

  Is it a pint?

• 3:27Josh Clark?

  The little, yeah.

• 3:28Speaker 02

  Not the little baby one.

• 3:29Josh Clark?

  That's just like a fistful.

• 3:31Speaker 02

  I'm not, I'm not seven.

• 3:33Josh Clark?

  Yeah, right. I think it's a pint is what they sell them.

• 3:36Speaker 02

  Yeah, I can do a pint of like the chubby hubby, that's my old favorite.

• 3:38Josh Clark?

  It's a good one.

• 3:41Josh Clark?

  Well, basically, any Ben and Jerry's is good. I'm not a big fan of cherries and stuff.

• 3:45Speaker 02

  Ooh, me neither.

• 3:47Josh Clark?

  But other than that, I'm like pretty cool with, with all ice cream. And I used to not like bananas and things, but now I'm like, I'm cool with bananas.

• 3:55Speaker 02

  Oh, yeah?

• 3:56Josh Clark?

  Yeah. Like bananas and ice cream, I would never have eaten before, and now I will.

• 4:00Speaker 02

  I'm pretty picky with my ice cream flavors.

• 4:04Josh Clark?

  I'm trying to think of one I really don't like and nothing's coming to mind except for stuff with cherry in it.

• 4:09Speaker 02

  Yeah, I don't like mint.

• 4:11Josh Clark?

  Crazy.

• 4:11Speaker 02

  I don't like coconut.

• 4:13Josh Clark?

  Crazy.

• 4:15Speaker 02

  My favorite is the Chubby hubby and then they have, you know, have the limited runs.

• 4:19Josh Clark?

  Yeah.

• 4:19Speaker 02

  Uh, they have one out now called Candy Bar Pie.

• 4:22Josh Clark?

  Candy Bar Pie, like what kind of candy bar is it modeled after?

• 4:25Speaker 02

  Ridiculous. I don't know. It's got nougat in it. Um, it doesn't taste like a specific candy bar though. It's not like they're trying to be like a Snickers ice cream sneakily. It just tastes, it's just delicious.

• 4:37Josh Clark?

  Nice. I will have to try that. I like Butterfinger and Ice Cream.

• 4:41Speaker 02

  Yeah.

• 4:42Josh Clark?

  What about, so like places to get ice cream?

• 4:45Speaker 02

  Jenny's is delicious.

• 4:46Josh Clark?

  Where's that?

• 4:47Speaker 02

  They have it here on the west side over by Star Provisions.

• 4:50Josh Clark?

  Okay.

• 4:51Speaker 02

  And they got a new one in, uh, or in, uh, Crock Street Market.

• 4:53Josh Clark?

  There's a place in, uh, Old Town Alexandria outside of DC.

• 4:57Speaker 02

  Oh, yeah.

• 4:57Josh Clark?

  Called Pops.

• 4:58Speaker 02

  Uh huh.

• 4:59Josh Clark?

  It's like an old timey ice cream parlor. Awesome.

• 5:02Speaker 02

  I think I went in there actually last summer.

• 5:04Josh Clark?

  Awesome.

• 5:05Speaker 02

  But it did not, did they have like candy and all that stuff?

• 5:09Josh Clark?

  Um.

• 5:09Speaker 02

  Or is it just an ice cream shop?

• 5:11Josh Clark?

  It's pretty much just ice cream.

• 5:12Speaker 02

  Okay.

• 5:12Josh Clark?

  There's like a couple of like long cases. They've got like the old, like turn of the last century. Like furniture and everything in the striped wallpaper.

• 5:21Speaker 02

  Sure.

• 5:22Josh Clark?

  Like they're doing it right.

• 5:23Speaker 02

  Yeah.

• 5:23Josh Clark?

  But then their ice cream stands behind it too. It's good. Uh, and then of course Friendly's.

• 5:29Speaker 02

  Yeah.

• 5:29Josh Clark?

  Friendly's has the Reese's Pieces sundae, which is probably the greatest ice cream treat ever created in the history of humanity.

• 5:37Speaker 02

  Yeah, growing up in Atlanta, they had something called Farrell's, which was.

• 5:40Josh Clark?

  I remember Farrell's.

• 5:41Speaker 02

  Oh, do they have those?

• 5:42Josh Clark?

  They had that in Ohio too. And on your birthday, they'd come out with that big drum.

• 5:45Speaker 02

  Oh, yeah.

• 5:46Josh Clark?

  Scare me to death. I went under the table a couple of times.

• 5:50Speaker 02

  Old school ice cream parlor, scaring the bejesus out of children everywhere.

• 5:54Josh Clark?

  Now they had a lot of candy selection too.

• 5:56Speaker 02

  Yeah.

• 5:57Josh Clark?

  Yeah.

• 5:58Speaker 02

  Man, let's just talk about, let's just not even do this. Let's just talk about ice cream we love.

• 6:02Josh Clark?

  I like this flavor. I like this flavor.

• 6:04Speaker 02

  Everyone's starving right now for it though. I guarantee it with that intro.

• 6:08Josh Clark?

  I have one more though. Um, have you ever been to the, uh? Plaza Fiesta, I think is what it's called, over on Beaufort Highway?

• 6:17Speaker 02

  Yeah, oh yeah.

• 6:18Josh Clark?

  Okay. They had, they have a gelato place there.

• 6:22Speaker 02

  Ooh.

• 6:22Josh Clark?

  That had tuna flavored gelato.

• 6:24Speaker 02

  Oh.

• 6:25Josh Clark?

  Raw tuna flavored gelato, and by god, it tasted exactly like raw tuna flavored.

• 6:31Speaker 02

  I thought you were gonna say it was good.

• 6:32Josh Clark?

  It, it wasn't bad.

• 6:33Speaker 02

  Really?

• 6:34Josh Clark?

  Like, yeah, if you, if you eat like sashimi or something like that.

• 6:37Speaker 02

  I love sashimi.

• 6:37Josh Clark?

  You would appreciate this. It's not something you're like, oh man, I've gotta get some tuna flavored gelato, but you're not like, it's not like one bite and you spit it out.

• 6:46Speaker 02

  Yeah, yeah.

• 6:47Josh Clark?

  You're, you're just like, this is really odd, but unusually tasty.

• 6:51Speaker 02

  I'll have to try that.

• 6:52Josh Clark?

  Yeah.

• 6:52Speaker 02

  Uh, my other, quickly, my other thing I like lately is a little heat in the ice cream. Like, some of them have a little cayenne in the chocolate, or...

• 7:00Josh Clark?

  Oh yeah, or with cinnamon or something, too.

• 7:02Speaker 02

  Yeah, that and some salted caramel.

• 7:05Josh Clark?

  I am so over salted caramel, or bacon and sweetness. I'm just so sick of that combination.

• 7:11Speaker 02

  Really?

• 7:11Josh Clark?

  Yeah, it's all basically a ripoff of Wendy's fries and a Frosty dip together.

• 7:17Speaker 02

  That's good, too.

• 7:18Josh Clark?

  That's fine. That's the original. That one, like, needed no improvement, yeah.

• 7:24Speaker 02

  Alright, well, I'm salivating now.

• 7:26Josh Clark?

  I am as well. Let's get through this and we can go get some ice cream, okay?

• 7:29Speaker 02

  Yay.

• 7:30Josh Clark?

  You're buying.

• 7:31Speaker 02

  Okay.

• 7:31Josh Clark?

  Um, so, the history of ice cream, Chuck. How long could it possibly have been around?

• 7:36Speaker 02

  Where'd you find this, by the way? We need to give a good shout. Was that the Dairy Association?

• 7:40Josh Clark?

  Yes.

• 7:40Speaker 02

  Yeah.

• 7:41Josh Clark?

  Yeah, the, I think the International Dairy Association, the, the big guy.

• 7:45Speaker 02

  Not, not the Regional Dairy Association?

• 7:47Josh Clark?

  They came up with this, uh, this kinda, this history of ice cream, or dairy, frozen dairy treats. Is a better way to put it. Cause ice cream is the lion's share of frozen dairy treats, but technically, it falls under the umbrella of frozen dairy treats.

• 8:04Speaker 02

  Along with things like sherbet and gelato and frozen yogurt.

• 8:08Josh Clark?

  Right, or, um, uh, ice cream sandwiches.

• 8:11Speaker 02

  Yeah, novelties.

• 8:12Josh Clark?

  Exactly.

• 8:13Speaker 02

  Those are good, too. Well, my friend, it goes back, they say, as far as second century B.C., uh, but they can't pinpoint, like, a definite person or place for sure.

• 8:23Josh Clark?

  Right.

• 8:24Speaker 02

  They just know that it started popping up in history, um, like with Alexander the Great. He had flavored, um, ice and snow with honey and nectar.

• 8:34Josh Clark?

  Yeah, snow cone.

• 8:35Speaker 02

  Yeah, and that, that makes sense, that that would be the origin of ice cream. Um, it makes me laugh in this thing, they said that Nero and Claudius Caesar would... Frequently send runners to the mountains for snow.

• 8:45Josh Clark?

  Right.

• 8:46Speaker 02

  That just seems like a very Roman emperor thing to do, like, I'd like something cold and sweet. Go!

• 8:50Josh Clark?

  Right.

• 8:51Speaker 02

  And like, three hours later, they'd come back, you know, half dead.

• 8:54Josh Clark?

  Yeah. Here is your ice. Snow cone.

• 8:57Speaker 02

  Exactly. But, uh, they would flavor those with fruits and juices, and that was sort of, um, another part of the beginning of ice cream.

• 9:03Josh Clark?

  Apparently, all this is going on in a vacuum, too, like, over in Asia.

• 9:08Speaker 02

  In different places?

• 9:09Josh Clark?

  Yeah, in the, in the Mideast and Asia, um, wherever they had mountains in these areas, and they could get snow and ice. Um, because Marco Polo, in I think the 13th century, um, came back to Italy and said, "Check this idea out."

• 9:25Speaker 02

  Yeah.

• 9:26Josh Clark?

  Frozen fruit treats. And that was basically the origin of ice cream in the West.

• 9:32Speaker 02

  Yeah, and, uh, in England, uh, they were big on what they called cream ice.

• 9:36Josh Clark?

  Yep.

• 9:36Speaker 02

  Because England, they gotta say it's slightly funny. Um, or they would probably call it proper.

• 9:43Josh Clark?

  Right.

• 9:44Speaker 02

  You know?

• 9:44Josh Clark?

  There's an E at the end of cream.

• 9:47Speaker 02

  Is there?

• 9:47Josh Clark?

  No.

• 9:48Speaker 02

  No.

• 9:48Josh Clark?

  There would be.

• 9:50Speaker 02

  Uh, and, um, Catherine de Medici, who we mentioned in the, um, episode.

• 9:58Josh Clark?

  Oh, Nostradamus.

• 9:59Speaker 02

  Nostradamus episode, that's right. She was big on it, uh, she was the wife of Henry the Second. And back then, though, it was, you know, in the 1500s, in the 16th century, it was only like, for royalty, because ice was,

• 10:12Josh Clark?

  Yeah.

• 10:12Speaker 02

  You know, they didn't have freezers, and they didn't have ice machines.

• 10:15Josh Clark?

  You needed a guy to go run up to the mountain and bring it down. Yeah, no, it was a big deal to have ice. Unless, of course, it was winter, in which case you were like, oh, yeah, I can have a frozen treat. But if it were summer,

• 10:25Speaker 02

  Yeah.

• 10:26Josh Clark?

  And you were enjoying a frozen dairy treat.

• 10:28Speaker 02

  Send the runner.

• 10:29Josh Clark?

  You're rich.

• 10:30Speaker 02

  Yeah.

• 10:31Josh Clark?

  You're super rich. Um, so.

• 10:34Josh Clark?

  Apparently, by about the 17th century, there was at least one cafe in Paris. I think it was the first cafe in Paris that started selling ice cream to the public in 1660.

• 10:48Speaker 02

  Nice.

• 10:49Josh Clark?

  They, they basically made it egalitarian. And from that point on, ice cream was a definite luxury item, but it, you didn't have to be royalty to obtain it.

• 11:00Speaker 02

  Yeah, that's a good way of saying it.

• 11:01Josh Clark?

  Yeah.

• 11:01Speaker 02

  Um, in the United States, the first time, uh, they found it in print was in a letter in 1744 by a guest of the governor of Maryland, William Bladen, or Bladen. And there was an ad in 1777, May 12th, the New York Gazette for ice cream. So it was for sure for sale, uh, to the people back then.

• 11:25Josh Clark?

  Right.

• 11:25Speaker 02

  By that time.

• 11:26Josh Clark?

  Yeah. Uh, George Washington had a recipe, Thomas Jefferson had a recipe.

• 11:30Speaker 02

  Yeah.

• 11:31Josh Clark?

  Dolly Madison used to like to serve it at the White House.

• 11:34Speaker 02

  George Washington ate a lot of it, right? Didn't he say $200 for one summer?

• 11:38Josh Clark?

  Yeah, and I failed to go to the West Egg Currency Converter.

• 11:41Speaker 02

  That's a lot of ice cream.

• 11:42Josh Clark?

  I imagine that's a lot of money.

• 11:44Speaker 02

  Yeah, but he made, you know, he had guests and, uh, he may have shared it with his, uh.

• 11:48Josh Clark?

  Oh, I would hope so.

• 11:48Speaker 02

  Staff, you never know.

• 11:50Josh Clark?

  Especially if that's like $50,000 worth of ice cream.

• 11:53Speaker 02

  Yeah, that would be a lot.

• 11:53Josh Clark?

  You can't eat that in one summer, even if you're Joey Chestnut, world record holder for most ice cream eating.

• 11:59Speaker 02

  Is he?

• 12:00Josh Clark?

  Yeah.

• 12:00Speaker 02

  How much did he eat, you know?

• 12:01Josh Clark?

  Uh, 1.8 gallons in six minutes.

• 12:05Speaker 02

  1.8 gallons in six minutes. That doesn't seem like that much.

• 12:08Josh Clark?

  Oh, that's a lot.

• 12:10Speaker 02

  Yeah, that's pretty speedy.

• 12:11Josh Clark?

  Yeah, it is.

• 12:12Speaker 02

  But hey, that's why he's Joey Chestnut.

• 12:13Josh Clark?

  Plus, don't forget the brain freeze.

• 12:15Speaker 02

  Oh, yeah.

• 12:16Josh Clark?

  Man.

• 12:17Speaker 02

  Do you have a thing on that? Brain freeze?

• 12:19Josh Clark?

  No, I've done a Don't Be Dumb on it though before.

• 12:21Speaker 02

  Do you remember what it is?

• 12:23Josh Clark?

  Like, what is brain freeze?

• 12:24Speaker 02

  Yeah.

• 12:25Josh Clark?

  Oh, what is brain freeze?

• 12:26Speaker 02

  Yeah.

• 12:27Josh Clark?

  Oh, there's a, um. There's a, an blood vessel that runs from your brain into the roof of your mouth. That becomes constricted, which changes the volume of your brain, which gives you a headache.

• 12:41Speaker 02

  Gotcha.

• 12:42Josh Clark?

  Which is why if you place your tongue against the roof of your mouth while you have a brain freeze, it warms up that, that blood vessel, allowing it to relax again.

• 12:52Speaker 02

  Or just light a match and hold that under your roof of your mouth.

• 12:56Josh Clark?

  That's another way to go.

• 12:57Speaker 02

  Yeah.

• 12:58Josh Clark?

  You'll concentrate on that pain instead of the brain freeze.

• 13:01Speaker 02

  Interesting. I don't get brain freeze, cause I think as an adult, you know how not to wolf it down like that.

• 13:07Josh Clark?

  I've gotten it accidentally, though, as an adult from time to time.

• 13:10Speaker 02

  Really?

• 13:10Josh Clark?

  Yeah.

• 13:11Speaker 02

  No good?

• 13:11Josh Clark?

  No, it's terrible. It's as terrible as an adult as it is when you're a child.

• 13:15Speaker 02

  It's probably worse as an adult.

• 13:17Josh Clark?

  It's just debilitating, you know?

• 13:18Speaker 02

  Yeah.

• 13:19Josh Clark?

  It's so painful.

• 13:21Speaker 02

  So, like you said, until around 1800, it was mostly for, for the upper class. But then, like, everything else in industry in America around that time, manufacturing became more widespread and cheaper, and all of a sudden you had warehouses that were big freezers, and you had shipping, you could ship things cold and frozen.

• 13:44Josh Clark?

  Right, so you had like the manufacturing aspect in place.

• 13:47Speaker 02

  Yeah, homogenizer machines, electric power.

• 13:50Josh Clark?

  Right.

• 13:50Speaker 02

  Mechanical refrigeration, basically.

• 13:52Josh Clark?

  But even still, you had, you had the manufacturing in place. The distribution, though, was still limited to, say, like, a store. Somebody who could make money by investing in some freezer cases and then selling it to the public.

• 14:04Speaker 02

  Yeah.

• 14:05Josh Clark?

  It wasn't until ice boxes became widespread in, in America, that the ice cream industry really blew up, because then you could sell to the guy down at Pops.

• 14:16Speaker 02

  Yeah.

• 14:16Josh Clark?

  You could also sell to Pops' next-door neighbor, who took it home.

• 14:21Speaker 02

  That's right.

• 14:21Josh Clark?

  To keep in his freezer.

• 14:22Speaker 02

  And thank God that happened.

• 14:24Josh Clark?

  Yeah, and, and actually, as far as making ice cream, that, the, you know, the hand crank ice cream maker, that used like rock salt and all that stuff?

• 14:34Speaker 02

  Sure.

• 14:35Josh Clark?

  That was invented by a woman named Nancy Johnson in the 1850s, I think?

• 14:41Speaker 02

  Yeah.

• 14:42Josh Clark?

  And she patented it. And apparently, everybody ripped her off. She sold the patent for like 200 bucks. And the guy who bought it from her turned around and like made a fortune off of it. But I guess he ultimately got ripped off by a bunch of copycats. But that that same thing is still in use today. Like you can go buy.

• 15:00Speaker 02

  The Johnson crank.

• 15:00Josh Clark?

  That same, yeah, the Johnson crank ice cream maker. And make your own ice cream the 1850s way.

• 15:07Speaker 02

  Uh, well, you mentioned, um, take home ice cream being a big deal, uh, to as far as it's spreading. Um, I do have a little modern stat.

• 15:14Josh Clark?

  Oh, yeah.

• 15:15Speaker 02

  At least from a few years ago. That is still the biggest part of the market. Um, 67% of the overall market is take home ice cream.

• 15:24Josh Clark?

  Well, I saw that 87% of Americans have ice cream in their freezer right now.

• 15:29Speaker 02

  Yeah, I I don't. I can't.

• 15:31Josh Clark?

  It doesn't stick around?

• 15:32Speaker 02

  No, like, you know, if you're gonna get a pint, um, you might as well just plow through it and be done with it.

• 15:37Josh Clark?

  Right.

• 15:38Speaker 02

  And then get some a few weeks later.

• 15:39Josh Clark?

  You're not a quitter.

• 15:40Speaker 02

  No, and I don't, I can't just keep like a gallon of ice cream in the house. That's, um.

• 15:44Josh Clark?

  Oh, that's, that's a bad move.

• 15:45Speaker 02

  It's a bad move for me.

• 15:46Josh Clark?

  Yeah. Yeah, it's a bad move for everybody.

• 15:49Speaker 02

  Well, no, some people have willpower.

• 15:51Josh Clark?

  Yeah, I guess you're right.

• 15:52Speaker 02

  You're one of them.

• 15:53Josh Clark?

  I don't keep a gallon of ice cream in my house.

• 15:56Speaker 02

  Yeah, but you got willpower to a large degree, I think.

• 15:59Josh Clark?

  Yeah, well.

• 15:59Speaker 02

  You're the guy who quit smoking by just saying, I'm not gonna smoke anymore.

• 16:02Josh Clark?

  Yeah, that's true.

• 16:03Speaker 02

  You know?

• 16:03Josh Clark?

  Yeah, I guess I do have a degree of willpower.

• 16:06Speaker 02

  Um, but I do not. So we're now in the, uh, 19th century in late 1800s.

• 16:12Josh Clark?

  Right.

• 16:12Speaker 02

  And the professional soda jerk at soda fountain shops pops up. And they make things called like root beer floats and Coke floats and soda floats.

• 16:21Josh Clark?

  Right.

• 16:21Speaker 02

  Which I haven't had one in a long time. I used to love root beer floats.

• 16:24Josh Clark?

  Yeah.

• 16:25Speaker 02

  But, um, I don't know why. It just is not something I see very much anymore.

• 16:30Josh Clark?

  Well, you have to go, you have to go to the trouble of putting it together.

• 16:33Speaker 02

  Yourself?

• 16:34Josh Clark?

  Yeah.

• 16:34Speaker 02

  Yeah.

• 16:35Josh Clark?

  Yeah, you don't see floats very often anymore. I'm sure there's some places that sell them, but I.

• 16:39Speaker 02

  They were good, though.

• 16:40Josh Clark?

  Oh, yeah, man. Root beer and ice cream is a winning combination.

• 16:43Speaker 02

  Yeah, I mean, I haven't had one since I was a kid, probably.

• 16:45Josh Clark?

  Coke works, too.

• 16:47Speaker 02

  Yeah.

• 16:47Josh Clark?

  Coke float's good, too.

• 16:48Speaker 02

  Root beer floats are the thing, though.

• 16:49Josh Clark?

  I think you're right.

• 16:51Speaker 02

  Um, and then this was, for me, the fact of the show. I did not know about this. Uh, religious criticism back then, they. Didn't like you eating things that were so rich and like a gluttonous, I guess. They thought it was sinful.

• 17:03Josh Clark?

  Yeah, well, yeah.

• 17:04Speaker 02

  On sundaes, that is. And so, in response, they took out the carbonated water or the root beer or whatever and made a sundaay, and that's why they called it a sundaay originally.

• 17:15Josh Clark?

  But apparently, they were like, are you mocking us? And the Soda Jerks Union said, no, no. And they changed the spelling from S U N D A Y to S U N D A E.

• 17:25Speaker 02

  Because they were mocking them.

• 17:26Josh Clark?

  Right.

• 17:26Speaker 02

  Yes.

• 17:27Josh Clark?

  And they were like, this was their act of retribution, changing the spelling of sundaay.

• 17:32Speaker 02

  And the other cool thing, too, was during World War II, apparently, it was the armed forces were all trying to outstep one another in providing ice cream to the troops in new and exciting ways, because it was such a morale booster, of course, to get ice cream when you're at war.

• 17:47Josh Clark?

  Right.

• 17:47Speaker 02

  You know, a little taste of home. And I think that, was it the Navy that had the ship?

• 17:51Josh Clark?

  Yeah, the world's first floating ice cream parlor.

• 17:54Speaker 02

  That's awesome, in the Western Pacific.

• 17:56Josh Clark?

  Well, even before that, in World War I, ice cream was deemed an essential food. And so, ice cream manufacturers got rations of sugar, so they could keep making ice cream during the war, even though everything else was being rationed.

• 18:11Speaker 02

  Yeah, and Ed points out that during the Depression, everything kind of slowed down that was a nonessential, including ice cream. But it never went away. And through the years, it's pretty much gained in popularity. I think in the 70s is when you started to see a little more health-conscious efforts.

• 18:30Josh Clark?

  Yeah.

• 18:30Speaker 02

  Like the frozen yogurts and the like.

• 18:33Josh Clark?

  Froyo.

• 18:33Speaker 02

  Froyo.

• 18:34Josh Clark?

  Right.

• 18:34Speaker 02

  Emily loves the Froyo.

• 18:36Josh Clark?

  It's good stuff.

• 18:37Speaker 02

  Like the new stuff that's really like from the Greek yogurt, you know?

• 18:40Josh Clark?

  Oh, yeah.

• 18:40Speaker 02

  That's tangy.

• 18:41Josh Clark?

  Changes everything.

• 18:42Speaker 02

  Not like, I think this can't be yogurt, growing up. Was that even yogurt? That was just like soft-serve ice cream, wasn't it?

• 18:48Josh Clark?

  Is it this campy? I thought it was the country's best yogurt, TCBY?

• 18:52Speaker 02

  We heard it was this can't be yogurt.

• 18:54Josh Clark?

  Huh.

• 18:55Speaker 02

  Maybe it was different, I wonder.

• 18:56Josh Clark?

  Uh, it had to be the same.

• 18:59Speaker 02

  Yeah, TCBY.

• 19:00Josh Clark?

  Yeah. No, TCBY was great. I don't know what it was. I think it's still around.

• 19:03Speaker 02

  It had to be yogurt, because they couldn't call it that. But it wasn't, definitely not the tangy stuff that you see like at a... Pink berry and stuff like that.

• 19:12Josh Clark?

  Oh, it's so good.

• 19:13Speaker 02

  Yeah, I'm not the hugest fan.

• 19:15Josh Clark?

  I love that stuff. Each bite is just like, it's just a trip through a flowery meadow. Every bite of-

• 19:24Speaker 02

  Really?

• 19:24Josh Clark?

  Yes.

• 19:25Speaker 02

  Do you get the vanilla and add your stuff to it, or?

• 19:28Josh Clark?

  I get the, the regular, like the-

• 19:29Speaker 02

  Yeah.

• 19:30Josh Clark?

  Yeah, just the, I guess, plain-

• 19:32Speaker 02

  Yeah.

• 19:32Josh Clark?

  Version. Yeah, and then you throw in a little mango, some blueberries.

• 19:36Speaker 02

  Oh, look at you.

• 19:36Josh Clark?

  The white yogurt chips on top.

• 19:38Speaker 02

  Uh huh.

• 19:39Josh Clark?

  That's a good combination. Or if you want to go a different route, there's like, you know, a chocolate crunch and maybe some other kind of, um, chocolatey delicious treat on top. Man, I want some ice cream so bad.

• 19:53Speaker 02

  All right, well, we'll get, we'll get to the, uh, science of ice cream, um, which is decidedly less yummy sounding, right after these messages.

• 20:11Speaker 03

  First thought is like, wow, how are we gonna do all this?

• 20:14Josh Clark?

  Hey, this is Josh and Chuck from Stuff You Should Know.

• 20:16Speaker 02

  That's Alan Goya, planning engineer at AT&T, and he's talking about Intuit Dome, home of the Los Angeles Clippers, where every seat, screen, phone, and transaction is connected with AT&T fiber and 5G, redefining the fan's experience, and Alan's master plan made it all possible.

• 20:32Speaker 03

  It was gonna rival anything that was already built, and that takes quite a bit of people and different teams to all be on the same page.

• 20:40Josh Clark?

  That includes field services manager Drexel Jones. His team made sure it all came together and held up on game day.

• 20:46Speaker 04

  Through what Alan's whole crew designed, we connected the event visitors to the world.

• 20:52Speaker 02

  And after years of hard work and collaboration, it was opening night.

• 20:56Speaker 04

  To actually see the whole stadium light up and data's flowing is a beautiful thing.

• 21:00Speaker 03

  What the fans experience, it's incredible. It gave me a lot of pride.

• 21:03Josh Clark?

  AT&T, connecting fans to what they love.

• 21:07Speaker 05

  Connecting changes everything. AT&T.

• 21:13Speaker 02

  Hey everybody. The holidays are coming up, so let us throw this out there. Are you prepared to host friends or family? Like, really prepared? Because there's a difference between having people stay at your house and properly hosting them.

• 21:25Josh Clark?

  Yeah, that's what we thought. So maybe it's time for a little refresh. Well, we have a tip. For all things hosting, Wayfair delivers high-quality, customer-trusted products for your home, so you can host and celebrate without the stress.

• 21:38Speaker 02

  That's right. Whether you're just swapping out a busted appliance or going all-in on a top-to-bottom home makeover for the holidays, Wayfair has you covered. Thousands of products, every style, every budget.

• 21:48Josh Clark?

  And it's all built for real life. Every item is hand-vetted by specialists with a 10-point quality inspection. And on top of that, with over 20 million verified 5-star reviews, you can have total confidence in all the picks you make.

• 22:00Speaker 02

  So remember, when refreshing your home this holiday season, Wayfair delivers exactly what you need. Just head to wayfair.com to shop all things home. That's W-A-Y-F-A-I-R.com.

• 22:16Josh Clark?

  Everyone has a story to tell. What's yours? The moment you met your partner, landed that promotion? For people living with a rare disease, life can feel divided into before-the-diagnosis and all-the-after moments that follow. On Voices of Vivgard, Vivgard is also known as its generic name, Fgartigimod Alpha F-Cab, you'll hear powerful stories from people facing challenges and embracing a life with a rare disease.

• 22:39Speaker 02

  Join host Andra Stratten as she guides listeners through honest conversations about life after diagnosis. You'll hear how each guest worked with her care team on their treatment plan, as well as their personal challenges, setbacks, progress, and moments of connection.

• 22:52Josh Clark?

  These stories reveal that life is bigger than a moment, a condition, or a tough day. Listen to Voices of Vivgard on the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts.

• 23:14Speaker 02

  So buddy, you said that all of that stuff is frozen dairy treats.

• 23:21Josh Clark?

  Right.

• 23:21Speaker 02

  But not necessarily ice cream, because there's a definition, correct?

• 23:25Josh Clark?

  Yes, so ice cream is a colloidal, right?

• 23:31Speaker 02

  Yeah.

• 23:32Josh Clark?

  Which is an unusual and complex substance. And actually, quicksand is a colloidal, it's a colloidal gel.

• 23:39Speaker 02

  Yeah.

• 23:39Josh Clark?

  Technically.

• 23:40Speaker 02

  I remember that.

• 23:41Josh Clark?

  But ice cream is a colloidal, and a colloidal is a substance where you have things that don't normally mix that are mixed together.

• 23:47Speaker 02

  Right.

• 23:48Josh Clark?

  And in this case, you have fat and sugar and milk mixed together with a little bit of air thrown in. And what you need to create a colloidal is something called an emulsifier. That's the bonding agent that holds everything together, these things that don't normally mix. And in the earliest cases, egg yolks were the emulsifier that held everything together. And of course, if you're making ice cream at home, you can still use egg yolks as an emulsifier. It's an easy go-to thing. But if you're manufacturing it on a large scale, you're probably using something like Xanthin gum or something else.

• 24:23Speaker 02

  Sure.

• 24:23Josh Clark?

  To emulsify and stabilize the whole thing, to hold it together. But yes, ice cream specifically is a colloidal that has undergone a very specific manufacturing process. And if you take or add different ingredients or different steps in the process.

• 24:38Speaker 02

  Yeah.

• 24:38Josh Clark?

  Then you have something different, like frozen yogurt.

• 24:40Speaker 02

  Sure.

• 24:41Josh Clark?

  Or soft-serve ice cream, or sherbet.

• 24:44Speaker 02

  Yeah, because frozen yogurt isn't just yogurt that they freeze, which I never knew. It's actually during the ice cream-making process, they'll put in the yogurt cultures to make it frozen yogurt.

• 24:55Josh Clark?

  Yeah, you don't start with yogurt, you make yogurt during... Yeah, I didn't know that either.

• 25:00Speaker 02

  Pretty cool.

• 25:00Josh Clark?

  Agreed.

• 25:01Speaker 02

  Which is why every time I just throw the yogurt in the freezer, it doesn't taste anything like I want it to taste.

• 25:06Josh Clark?

  It's just really cold yogurt, you know?

• 25:08Speaker 02

  It's gross. Yeah.

• 25:08Speaker 02

  The USDA actually has a ingredient standard.

• 25:13Speaker 02

  For it to be labeled ice cream, which has to, it has to be at least 10% milk fat. And a minimum of 6% non-fat milk solids.

• 25:22Josh Clark?

  Like casins.

• 25:24Speaker 02

  And a gallon has to weigh 4.5 pounds.

• 25:26Josh Clark?

  I think that's neat.

• 25:27Speaker 02

  Yeah, sure, because as we learned.

• 25:29Josh Clark?

  Federal government can't get its act together in anything, but it can define ice cream.

• 25:34Speaker 02

  Yeah, and the reason they have the minimum, or the, yeah, the minimum poundage is because, as we mentioned earlier, lighter ice cream is generally cheaper because it's, means there's just more air whipped in there. And that's why Ben and Jerry's pint is like a brick in your stomach.

• 25:53Josh Clark?

  Yeah, and the grabster who wrote this points out that that's usually a general rule of thumb, that the heavier the ice cream, the higher quality it is.

• 26:01Speaker 02

  Yeah.

• 26:02Josh Clark?

  But, he points out, to be fair, you need to compare like types.

• 26:06Speaker 02

  Sure.

• 26:07Josh Clark?

  Like you can't compare something that's loaded down with like brownies and Snickers with like a plain vanilla. Because, you know, the brownies and Snickers are gonna add weight and throw off your judgment.

• 26:17Speaker 02

  That's right, in more ways than one.

• 26:19Josh Clark?

  Yeah.

• 26:19Speaker 02

  Uh, so milk fat, there is a, um, a range of milk fat you can use. Uh, premium ice creams max out at about 16% at the most, um, but generally they're about 14%. Uh, and ice cream in general is a minimum of about 10%. And butterfat, which is another name for it.

• 26:40Josh Clark?

  Delicious.

• 26:40Speaker 02

  Sounds so great.

• 26:41Josh Clark?

  Both of them sound great.

• 26:42Speaker 02

  Um, butterfat makes it taste good, and it makes it creamier and richer, but, um, it's interesting that they found that, uh, 16% is about as high as you wanna go, though. It's not like, oh, just make it 50%, because that'd be even better.

• 26:56Josh Clark?

  You'd just vomit after every bite.

• 26:58Speaker 02

  Well, you would, and people, they point out, or Ed points out, you wouldn't, people wouldn't eat as much.

• 27:02Josh Clark?

  Right.

• 27:03Speaker 02

  Uh, because it is so rich, and it is so calorie-rich as well. And so they found that perfect combination of enough to make you plow through that pint. And want to get another one the next night.

• 27:14Josh Clark?

  Yeah, about fourteen to sixteen percent.

• 27:16Speaker 02

  Yeah.

• 27:17Josh Clark?

  Yeah.

• 27:17Speaker 02

  That sounds pretty good when you're talking butterfat.

• 27:19Josh Clark?

  Ten percent for the cheap stuff that like Ned Flanders would eat. You know?

• 27:24Speaker 02

  Yeah, totally.

• 27:25Josh Clark?

  Um, so like I said, ice cream is a colloidal and it's um created by adding egg yolk to milk fat and uh sugar.

• 27:35Speaker 02

  And I think that's a custard if you use the egg yolk, right?

• 27:37Josh Clark?

  I think you use more egg yolk.

• 27:39Speaker 02

  Yeah, one point four percent at least.

• 27:43Josh Clark?

  Something like that. I thought it was higher than that.

• 27:44Speaker 02

  Yeah, frozen custard is at least one point four percent egg yolk solids.

• 27:48Josh Clark?

  Okay, so.

• 27:49Speaker 02

  So they're even, that's even worse for you.

• 27:50Josh Clark?

  Right, so that's just like, well, not necessarily.

• 27:53Speaker 02

  Well, cholesterol wise, sure.

• 27:55Josh Clark?

  Um, but the, the, the ice cream itself is specifically a, a, just this combination of um different types of ingredients with other agents that hold the whole thing together that's put through this process, right? So when you have your sugar, when you have your cream.

• 28:13Speaker 02

  Yeah.

• 28:14Josh Clark?

  Your milk. And you have your uh eggs or whatever you're gonna use as a stabilizer or emulsifier.

• 28:21Speaker 02

  Sure.

• 28:22Josh Clark?

  You put the whole thing together and what you have right there is an ice cream mix.

• 28:27Speaker 02

  Yeah.

• 28:27Josh Clark?

  And no matter whether you're making it at home or if you just bought a factory or inherited it from your rich uncle who just died.

• 28:35Speaker 02

  Uncle Ben.

• 28:35Josh Clark?

  And left it to you.

• 28:36Speaker 02

  Yeah.

• 28:37Josh Clark?

  Um, then you're going to be following pretty much the same process using virtually the same ingredients.

• 28:43Speaker 02

  Yeah, I've got um an ice cream machine, which um when I looked at the process of making ice cream, it's pretty much what goes on in this little thing.

• 28:52Josh Clark?

  Right.

• 28:52Speaker 02

  Like you freeze the canister, which I found out the hard way. That's how you do it.

• 28:56Josh Clark?

  Right.

• 28:57Speaker 02

  Cause I was like, man, it's not getting solid.

• 28:58Josh Clark?

  Oh, no way. You did it without freezing the canister first?

• 29:01Speaker 02

  Yeah, I had no idea.

• 29:01Josh Clark?

  Like you just used it at room temperature?

• 29:03Speaker 02

  At room temperature.

• 29:04Josh Clark?

  How long did you try that for?

• 29:06Speaker 02

  Oh, it spun for quite a while before I realized what was going on.

• 29:08Josh Clark?

  We luckily figured that out um from the get go. I made some pretty killer lemon gelato once.

• 29:15Speaker 02

  Yeah, so you freeze the thing and then it's uh, the canister actually spins and they have a, like a blade in there.

• 29:21Josh Clark?

  Right.

• 29:21Speaker 02

  That disrupts it, introduces the air bubbles, which is key.

• 29:25Josh Clark?

  Yeah.

• 29:25Speaker 02

  Um, to making ice cream nice and rich and creamy. And it also is, acts as a scraper to keep ice from forming, which is exactly what happens in big factories. It's pretty much the same process.

• 29:36Josh Clark?

  Right, or if you're using the hand crank thing, that's what you just said.

• 29:40Speaker 02

  The Johnson crank?

• 29:41Josh Clark?

  Right?

• 29:41Speaker 02

  Yeah.

• 29:42Josh Clark?

  What you just said listed off all of the necessary components to making ice cream. You've got something that's cooling it, whether that little drum that you put in the freezer, or you have ammonia-filled tubes that are freezing a tube that your mix is in.

• 29:59Speaker 02

  Yeah.

• 30:00Josh Clark?

  So you've got that, right?

• 30:01Speaker 02

  Yeah.

• 30:01Josh Clark?

  You have.

• 30:03Speaker 02

  And the ammonia tubes, we should point out, there's no ammonia. It's just making the tube cold.

• 30:08Josh Clark?

  Right, the ammonia's not being introduced to the ice cream.

• 30:10Speaker 02

  Not at all.

• 30:11Josh Clark?

  It's just, yeah, the tube is up against the tube that the ice cream is in.

• 30:15Speaker 02

  That's right.

• 30:16Josh Clark?

  Or if you are making it at home using a Johnson crank, you're gonna use rock salt, right?

• 30:22Speaker 02

  That's right.

• 30:23Josh Clark?

  So I was kind of, I didn't understand what the point of using rock salt was. So I looked into it.

• 30:29Speaker 02

  Yeah, we covered a little bit within the salt episode, but not like, super in-depth.

• 30:33Josh Clark?

  Okay, so basically, the reason that you would add rock salt to ice is because if you just used ice, the freezing point of ice is 32 degrees Fahrenheit.

• 30:44Speaker 02

  Yeah.

• 30:45Josh Clark?

  It takes more than that, more degrees than that. Let me put it a different way.

• 30:50Speaker 02

  More temperature.

• 30:51Josh Clark?

  Milk freezes at a lower temperature than ice.

• 30:53Speaker 02

  Yes.

• 30:54Josh Clark?

  Right? So when you add salt, you actually lower the freezing point of that ice.

• 31:00Speaker 02

  Ah, okay.

• 31:01Josh Clark?

  Because when you're using ice, it's a freshwater mixture.

• 31:03Speaker 02

  Yeah.

• 31:04Josh Clark?

  Saltwater ice has a lower freezing temperature.

• 31:07Speaker 02

  Yeah.

• 31:07Josh Clark?

  So you're melting it and it's melting and refreezing. And as the ice melts, the way that it's melting is by drawing heat from something else. In this case, your ice cream mixture, right?

• 31:19Speaker 02

  Right.

• 31:19Josh Clark?

  So when you add salt, it has to draw more heat to melt because it has a lower freezing point, freezing temperature.

• 31:25Speaker 02

  Yeah.

• 31:26Josh Clark?

  So that's why you add salt. It actually lowers the freezing point, which allows you to cool your ice cream faster.

• 31:34Speaker 02

  Ah.

• 31:34Josh Clark?

  Right?

• 31:35Speaker 02

  Makes sense.

• 31:36Josh Clark?

  So it lowers the freezing point.

• 31:37Speaker 02

  Yeah.

• 31:38Josh Clark?

  Milk has a lower freezing point, and it makes the. Draws the heat out more quickly, so those ice crystals don't form on the side.

• 31:46Speaker 02

  Just that simple little thing is the magic that makes it happen.

• 31:48Josh Clark?

  Yeah.

• 31:49Speaker 02

  Yeah, we had a electric ice cream maker growing up that was the same as the Johnson crank version. But you just plug it in.

• 31:57Josh Clark?

  Yeah.

• 31:57Speaker 02

  Not like the new one that I have today, which is much different.

• 32:00Josh Clark?

  Right, which you definitely plug in.

• 32:02Speaker 02

  Yeah, definitely plug in, and you gotta freeze that thing, apparently.

• 32:05Josh Clark?

  That's so funny.

• 32:06Speaker 02

  But my church, one of my favorite memories growing up is my church would have ice cream socials, where everybody would bring their own homemade ice creams. And there would just be a table with like thirty of those steel containers. You know, the people just take it right out of the old, you know, ice, rock salt bin.

• 32:24Josh Clark?

  Right.

• 32:25Speaker 02

  And just set it on the table.

• 32:26Josh Clark?

  Right.

• 32:27Speaker 02

  And you would just go berserk, you know, as a child.

• 32:30Josh Clark?

  We had a Johnson crank.

• 32:32Speaker 02

  Yeah?

• 32:32Josh Clark?

  Yeah, growing up.

• 32:34Speaker 02

  And you probably had to do it, right? Because the parents are always like, "That's the fun part."

• 32:38Josh Clark?

  I don't, I'm sure I did. I don't really remember. I just remember the wooden bucket thing with the crank on top.

• 32:43Speaker 02

  Yeah.

• 32:44Josh Clark?

  That's what I remember. And like a bag of rock salt.

• 32:47Speaker 02

  That's right, man.

• 32:48Josh Clark?

  That we also used for the driveway, too.

• 32:49Speaker 02

  Oh, sure.

• 32:50Josh Clark?

  Yeah.

• 32:50Speaker 02

  Yeah, of course, we did in Atlanta. But I remember when I saw that rock salt come out, it was a special evening at the Bryant House.

• 32:57Josh Clark?

  Yeah, oh, yeah.

• 32:59Speaker 02

  So I mentioned the little paddle. It's called a dasher, which is the blade inside the tube. And this is if you're in an ice cream factory. And like we said, it whips it up, introducing those air bubbles. And that's what gives it the structure. And like I said, also prevents the ice crystals, larger ice crystals, from forming. Because you don't want that.

• 33:18Josh Clark?

  No.

• 33:19Speaker 02

  You want it cold, but you don't want ice.

• 33:20Josh Clark?

  And we should say, by this time, you've got your ice cream mixture, but you've already added whatever flavor you're gonna add.

• 33:26Speaker 02

  Right.

• 33:26Josh Clark?

  But if you're adding chunks of stuff.

• 33:28Speaker 02

  Which you should.

• 33:29Josh Clark?

  You're not doing that quite yet.

• 33:30Speaker 02

  No.

• 33:31Josh Clark?

  So you're freezing it. What you've just created is a frozen ice cream mixture.

• 33:36Speaker 02

  Yeah.

• 33:36Josh Clark?

  It's not technically USDA standard ice cream yet. If you stopped right here, and even if you added the Snickers or the Brownies or whatever.

• 33:46Speaker 02

  Or both.

• 33:46Josh Clark?

  What you would have is soft-serve ice cream.

• 33:48Speaker 02

  Yeah.

• 33:49Josh Clark?

  The ice cream still has another step to go through to become regular old ice cream. And that's the hardening process.

• 33:54Speaker 02

  Yeah, the hard freeze.

• 33:56Josh Clark?

  Yeah.

• 33:56Speaker 02

  And that's basically all it is, is you take that soft-serve, and you have to get it down super low, at least to zero degrees Fahrenheit. But

• 34:06Speaker 02

  When you're in an ice cream factory, you're going to pump it down even lower because you're going to be shipping it and packaging it and you want it to stay nice and hard.

• 34:13Josh Clark?

  Right.

• 34:13Speaker 02

  Throughout that whole process.

• 34:14Josh Clark?

  Yeah.

• 34:15Speaker 02

  And, um, yeah, and that, that's how you do it. That's pretty much it.

• 34:20Josh Clark?

  That's pretty much making ice cream.

• 34:22Speaker 02

  It's, it's a great, great thing that everyone should try.

• 34:26Josh Clark?

  Making ice cream?

• 34:27Speaker 02

  Sure.

• 34:27Josh Clark?

  Sure, yeah. Well, actually, that's funny that you say that because whether you have a hand crank or one of those awesome electric ones that you, that you have to freeze the drum ahead of time. You, you can also just make it at home with like basically nothing.

• 34:43Speaker 02

  Yeah.

• 34:43Josh Clark?

  Just using a couple of bags, baggies.

• 34:46Speaker 02

  Yeah.

• 34:47Josh Clark?

  Like a bigger baggie, a smaller baggie, make a little rock salt mixture and, um, well, I won't go through the whole recipe, but if you go to how stuff works and look up how ice cream works, there is a recipe for five-minute ice cream that makes just a little bit using nothing but plastic bags and the ice cream ingredients.

• 35:04Speaker 02

  Yeah, and I don't think we mentioned that, um, it's pasteurized along the way, too.

• 35:08Josh Clark?

  Oh, that's a big one.

• 35:09Speaker 02

  Which is an important step, yeah. Pasteurization keeps you from getting salmonella.

• 35:12Josh Clark?

  Yes.

• 35:12Speaker 02

  And if you're making your own mix at home, you can even do that yourself with a double boiler.

• 35:17Josh Clark?

  So, um, we'll talk a little bit about just how much everybody loves ice cream right after this.

• 35:36Josh Clark?

  Everyone has a story to tell. What's yours? The moment you met your partner, landed that promotion? For people living with a rare disease, life can feel divided into before the diagnosis and all the after moments that follow. On Voices of VivGart, VivGart is also known as its generic name, Fgart Tigamod Alpha F-Cab, you'll hear powerful stories from people facing challenges and embracing a life with a rare disease.

• 35:59Speaker 02

  Join host Andra Stratten as she guides listeners through honest conversations about life after diagnosis. You'll hear how each guest worked with their care team on their treatment plan, as well as their personal challenges, setbacks, progress, and moments of connection.

• 36:12Josh Clark?

  These stories reveal that life is bigger than a moment, a condition, or a tough day. Listen to Voices of VivGart on the iHeart Radio app, Apple Podcasts, or wherever you get your podcasts.

• 36:29Josh Clark?

  Hey everybody. The best pieces in your closet are the ones you can count on. Whether you're heading to work, or going out, or keeping things casual. And this time of year, Quince makes finding something great for everyone else just as easy. This holiday season, it's where you want to shop for yourself and everyone on your list.

• 36:46Speaker 02

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• 37:02Josh Clark?

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• 37:43Speaker 02

  All right, buddy. We will finish this out with some stats and the like, but first, we should talk about overrun. Because that's an important part of ice cream. Because when you're making ice cream, there's going to be an increase in volume as you go, because you're whipping all that air into it.

• 38:01Josh Clark?

  Yeah.

• 38:01Speaker 02

  And that increase is called overrun.

• 38:04Josh Clark?

  Right.

• 38:04Speaker 02

  And it's indicated by a percentage.

• 38:06Josh Clark?

  Yeah, so if the volume goes from one gallon of ice cream mixture to a completed one and a half gallons of ice cream.

• 38:15Speaker 02

  Yeah.

• 38:15Josh Clark?

  It's a 50% overrun.

• 38:16Speaker 02

  Which is good. But what the pros shoot for, like our friends at Blue Bell, with the great, great commercials.

• 38:24Josh Clark?

  Yeah. They do make fantastic ice cream.

• 38:27Speaker 02

  Yeah, it is really good. So if you are a professional ice creamier, you might have as much as 100% overrun. But the premium ice creams are more dense, so they have less overrun.

• 38:40Josh Clark?

  Right.

• 38:40Speaker 02

  Which is why they're heavier.

• 38:41Josh Clark?

  Yes. But you can also get into a... Situation where your ice cream is dense because you're not using much stabilizer or emulsifier.

• 38:52Speaker 02

  So that's not good?

• 38:53Josh Clark?

  No, because it makes your ice cream chewy.

• 38:55Speaker 02

  Oh, no.

• 38:56Josh Clark?

  So just really dense ice cream is not necessarily the best thing.

• 39:00Speaker 02

  Right.

• 39:00Josh Clark?

  You want a mixture between the two of somewhat dense, but not totally dense, but not super light ice cream. There's a, there's a balance that you want to achieve.

• 39:09Speaker 02

  Yeah, because the air, like we said, is what gives it the structure that you appreciate. And, you know, it's familiar.

• 39:15Josh Clark?

  Right.

• 39:15Speaker 02

  You get some chewy ice cream, that's no good.

• 39:17Josh Clark?

  No.

• 39:18Speaker 02

  No.

• 39:18Josh Clark?

  And Chuck, we were remiss in not mentioning ice cream cones.

• 39:24Speaker 02

  Yeah, I'm not a cone guy. Are you?

• 39:26Josh Clark?

  Yes.

• 39:26Speaker 02

  Oh, really?

• 39:27Josh Clark?

  Oh, yeah.

• 39:28Speaker 02

  So when you go to like, you go out, you get it in the cone every time?

• 39:31Josh Clark?

  No.

• 39:32Speaker 02

  Just sometimes?

• 39:33Josh Clark?

  Yes.

• 39:34Speaker 02

  Do you get the waffle cone?

• 39:36Josh Clark?

  Uh, if I get a cone, I like, I like it all except to the, the, I don't know what they call the non-sugar cone ones.

• 39:43Speaker 02

  The cheap styrofoam type?

• 39:44Josh Clark?

  Yeah. That's definitely the lowest on my list, but that one's fine. But yes, I guess it does go waffle, sugar, cheap cone.

• 39:54Speaker 02

  Okay.

• 39:55Josh Clark?

  As far as order of preference goes.

• 39:57Speaker 02

  Right, sure.

• 39:58Josh Clark?

  But no, waffle cone, obviously. That like just adds to the whole thing. Smelling like fresh-made waffle cones being made while you're ordering ice cream, really.

• 40:06Speaker 02

  I always get the cup.

• 40:08Josh Clark?

  Yeah, I almost always do just for like, just to be healthier.

• 40:12Speaker 02

  Yeah.

• 40:12Josh Clark?

  While I'm eating ice cream.

• 40:13Speaker 02

  Well, no, but I mean, that's a decision.

• 40:15Josh Clark?

  Yeah, for sure.

• 40:16Speaker 02

  You know?

• 40:16Josh Clark?

  But it is preferable in a waffle cone. I think they're delicious.

• 40:19Speaker 02

  I might start getting a cone every now and then.

• 40:21Josh Clark?

  Um, so there's a, there's an origin story to the waffle cone and a lot of people place it at the 1904 World's Fair in St. Louis.

• 40:29Speaker 02

  That's right.

• 40:30Josh Clark?

  And that is probably not where ice cream cones were invented, but that is where they were popularized.

• 40:38Speaker 02

  Yeah, I mean, if you're at a World's Fair, there's going to be some waffling going on. Some waffle making.

• 40:44Josh Clark?

  There definitely was some waffles being made, but there was also some ice cream being served. That's documented.

• 40:50Speaker 02

  That's right.

• 40:51Josh Clark?

  And the story goes that the ice cream makers ran out of plates or bowls or whatever they usually use, and they turned to the waffle makers who said, hey, we can help you out for a fee.

• 41:01Speaker 02

  Yeah.

• 41:02Josh Clark?

  Let's turn these things into some sort of cone and bam, that's what happened. But it turns out that the person who actually invented the ice cream cone was an Italian immigrant to America named Italo Marchi, please, go ahead.

• 41:17Speaker 02

  You mean Italo Marchioni?

• 41:19Josh Clark?

  Right.

• 41:20Speaker 02

  Yeah, and he also invented the ice creama, a use creama, a we all's creama, but ice creama.

• 41:25Josh Clark?

  Nice.

• 41:25Speaker 02

  I think he was the first one to coin that term.

• 41:27Josh Clark?

  He was into ice cream big time.

• 41:29Speaker 02

  Yeah, but he actually filed a patent for the cone making machine.

• 41:31Josh Clark?

  A full year ahead of the fair.

• 41:33Speaker 02

  Yeah, so they, he generally gets credited with the invention of the ice cream cone, although just because you patent the machine doesn't necessarily mean that you were the first person who thought of the cone.

• 41:44Josh Clark?

  No, supposedly there's French cookbooks that date back to the 1840s that have recipes for ice cream cones.

• 41:52Speaker 02

  Oh, really?

• 41:52Josh Clark?

  Yeah.

• 41:53Speaker 02

  Well, and we also didn't mention Jacob Fusil, we'd probably need to mention that guy, because he was the first, he opened the first wholesale manufacturing operation in the United States in Baltimore, and he, like some of the greatest success stories in business, sort of got into it by accident because he was just a dairy guy.

• 42:11Josh Clark?

  Right.

• 42:12Speaker 02

  Who had too much cream and was like, well, I guess I can try this ice cream thing out, and before you knew it, he was selling more ice cream than he was anything else.

• 42:19Josh Clark?

  Yes.

• 42:20Speaker 02

  Good for him.

• 42:21Josh Clark?

  Good for us.

• 42:22Speaker 02

  Good for, that's true, good for all of us.

• 42:24Josh Clark?

  So if you want to become like a Jacob Fusil type, you can actually go, depending on where you are in the country, to your local major university, and they may or may not, depending on the size of their dairy program.

• 42:38Speaker 02

  Yeah.

• 42:38Josh Clark?

  Offer like a real ice cream course.

• 42:41Speaker 02

  Yeah, Penn State is known for one, correct?

• 42:43Josh Clark?

  Uh, yeah, Wisconsin has one.

• 42:45Speaker 02

  Oh, of course.

• 42:46Josh Clark?

  Actually, Penn State graduated Ben and Jerry back in 1977.

• 42:50Speaker 02

  Really?

• 42:50Josh Clark?

  Yep.

• 42:51Speaker 02

  In ice creamery?

• 42:52Josh Clark?

  Yes.

• 42:52Speaker 02

  Ah, I thought you were gonna say like, no, they were architects.

• 42:55Josh Clark?

  No, one of them tried to get into med school, he graduated and. Couldn't afford med school.

• 43:01Speaker 02

  Yeah.

• 43:02Josh Clark?

  The other one just dropped out of college, but both of them went together to Penn State's ice cream course.

• 43:09Speaker 02

  Well, I saw, um, I went to their website to look at some of their facts and they, um, I think they said they started their initial business with like $4,000.

• 43:17Josh Clark?

  I saw 12.

• 43:18Speaker 02

  Oh, 12 grand?

• 43:19Josh Clark?

  Yeah.

• 43:20Speaker 02

  Well, either way, that's cheap.

• 43:21Josh Clark?

  I know.

• 43:21Speaker 02

  You know?

• 43:22Josh Clark?

  It is.

• 43:23Speaker 02

  Uh, I do have some other stats, though.

• 43:25Josh Clark?

  Lay 'em on us, Chuck.

• 43:26Speaker 02

  Uh, yeah, it's been a while since we've had a stat run. Uh, the majority of US ice cream and frozen dessert manufacturers have been in business for more than 50 years. And many are still family owned. This is why you see like the bluebells and stuff like that. You know, there's not a lot of upstarts. Like, uh, you know, like, uh, extreme ice cream.

• 43:48Josh Clark?

  Right, made with Mountain Dew, code red.

• 43:50Speaker 02

  Oh, God. Uh, US dairy approximates, uh, and this is a few years ago, 20 cu- uh, quarts per capita.

• 44:00Josh Clark?

  What, the, the US eats every year?

• 44:03Speaker 02

  No, produced.

• 44:05Josh Clark?

  Oh, wow.

• 44:06Speaker 02

  Yeah, they produce 20 quarts per capita.

• 44:08Josh Clark?

  What's interesting, though, is the United States isn't the leader in ice cream consumption. Did you know that?

• 44:13Speaker 02

  Who is?

• 44:13Josh Clark?

  New Zealand.

• 44:15Speaker 02

  No way.

• 44:15Josh Clark?

  Yeah, New Zealand, um.

• 44:17Speaker 02

  Per capita, I guess? Obviously.

• 44:19Josh Clark?

  Uh, yeah, well, yes. Yeah, so the average New Zealander eats seven and a half gallons of ice cream a year.

• 44:26Speaker 02

  Wow.

• 44:26Josh Clark?

  Americans eat five and a half gallons. Yeah.

• 44:29Speaker 02

  Uh, apparently, uh, Asia, the Caribbean, and Mexico and Latin America all import ice cream as well to a large degree. And, um, the most popular flavor is still vanilla. Which I had to explain to Emily was a real flavor. She thinks it's an absence of all flavors. Like white light.

• 44:47Josh Clark?

  Like white, yeah.

• 44:48Speaker 02

  I was like, no, vanilla's a thing.

• 44:49Josh Clark?

  Yeah.

• 44:49Speaker 02

  And some people love it.

• 44:50Josh Clark?

  Vanilla's still good.

• 44:51Speaker 02

  She thinks it's a waste of calories to eat anything that's just plain vanilla.

• 44:55Josh Clark?

  There are really good vanillas out there that you're just like, this is, this is all that's needed.

• 45:01Speaker 02

  Oh, yeah, I agree. Like, super creamy, like vanilla bean.

• 45:03Josh Clark?

  Mm-hmm.

• 45:04Speaker 02

  Yummy.

• 45:04Josh Clark?

  Yeah.

• 45:05Speaker 02

  Uh, and then chocolate chip mint and cookies and cream followed as the next most popular. I'm surprised plain chocolate is not on the list.

• 45:13Josh Clark?

  Um, I saw a Grubhub survey. They did, uh, most popular ice cream flavors by flavor ordered. And vanilla was number one.

• 45:22Speaker 02

  Wow.

• 45:23Josh Clark?

  Um, but green tea was number two. And I was thinking about it, and it's probably because, like, at a Japanese restaurant, you don't really have any other options besides, you know, green tea.

• 45:37Speaker 02

  Yeah. I've never had the green tea ice cream. Is it good?

• 45:40Josh Clark?

  Oh, my god. Really?

• 45:42Speaker 02

  Yeah.

• 45:43Josh Clark?

  Dude.

• 45:44Speaker 02

  I don't eat dessert in restaurants.

• 45:46Josh Clark?

  It's so good.

• 45:47Speaker 02

  Yeah, I'm gonna have to start eating dessert.

• 45:48Josh Clark?

  If you go to a good Japanese restaurant, they bring it out, whether you ask for it or not. It's like part of the meal. And it'll be like, green tea, or red bean is another one, too. That's a pretty good ice cream, but green tea definitely has it destroyed.

• 46:01Speaker 02

  That sounds delicious.

• 46:02Josh Clark?

  Yes, it is.

• 46:06Speaker 02

  I'm hungry.

• 46:06Josh Clark?

  Yeah, so if you want to know more about ice cream, and to get this awesome, really easy, five-minute ice cream recipe, go to howstuffworks.com and type "ice cream" in the search bar. And since I said "search bar," it's time for listener mail.

• 46:21Speaker 02

  I'm gonna call this first of two scientific method emails. So you're gonna hear one here, and then one in the next one.

• 46:28Josh Clark?

  Awesome.

• 46:29Speaker 02

  Because these are great. I was super proud of that one. And we got a lot of kudos from scientists, which is always nice. "Hey, guys. My name is Danny. I'm 23 and recently graduated with a degree in astronomy and physics. Now work at an aerospace company in LA on a space mission concept called the Starshade."

• 46:47Josh Clark?

  Where do you go, Danny?

• 46:48Speaker 02

  I know. "The Starshade is a really awesome piece of tech that allows, will allow us, to image planets around other stars and ultimately search for life outside of our solar system. I'm writing because I was just listening to the podcast on the scientific method. And as someone whose job regularly involves the scientific method, I want to express my appreciation for you guys recording such a great discussion on the subject. It's extremely important to give the public the opportunity to learn about science. I think that your podcast is a great vehicle by which this is achieved, so thanks." I remember once in the show, you guys let it slip that you get a few hundred emails a week. So statistically speaking, I'm twice as likely to become a millionaire than to get my email read on the show.

• 47:27Josh Clark?

  I saw that and I felt like he was baiting us.

• 47:29Speaker 02

  Oh, he totally was. And it worked. But in the case that some miracle happens and you do read it, I'd love if you could plug the astrophysics blog my friends and I have. It's called Astrophysics Unleashed and can be found online at astrophysics-unleashed.tumblr.com. And it's a place where we seek to expose the beauty hidden within astronomy and modern science. It's a great place for the inquiring mind to find food for thought or to ask questions. So that is from Danny and he said, "I wanted a shout out to Jerry, J-E-R-I, but I was afraid I'd spell her name wrong. Hopefully that is right. Tell her that I have no idea what she's like at all, but I'd be willing to bet that she's really cool."

• 48:10Josh Clark?

  That is nice. Man, usually people have like a better chance of getting struck by lightning than spelling Jerry's name correctly, but he nailed it.

• 48:18Speaker 02

  Well, and here's a spoiler. The other scientist said the exact same thing about spelling her name wrong and he spelled it right.

• 48:25Josh Clark?

  Wow.

• 48:26Speaker 02

  So how about that?

• 48:27Josh Clark?

  Man.

• 48:28Speaker 02

  Scientists are smart.

• 48:29Josh Clark?

  If you want to get in touch with us, you can send us an email to [email protected] and you can join us at our home on the web, stuffyoushouldknow.com.

• 48:41Speaker 06

  Stuff You Should Know is a production of iHeartRadio. For more podcasts, iHeartRadio, visit the iHeartRadio app, Apple Podcasts, or wherever you listen to your favorite shows.

• 48:56Josh Clark?

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• 50:28Speaker 00

  This is an iHeart Podcast. Guaranteed human.