Most people don’t think about the chemistry in their cone when enjoying a scoop of ice cream, but as a professional ice cream scientist, Dr. Maya Warren can’t stop thinking about it. A lot of complex ...

For summer scoops piled high. When a craving strikes for ice cream, I want a crunchy cone piled high with a scoop or two. Preferably, I love to mix and match flavors for the ultimate combination. My ...

Ice cream researchers have come up with an all-natural additive to eliminate the grainy texture that ice cream acquires when it sits in the freezer too long. The magic ingredient is a wheat protein ...

Dr. Maya Warren is Dr. Bombay’s ice cream scientist. Yes, that’s an actual thing. “I am an ice cream scientist. I went to school for seven years to study frozen aerated desserts,” she explained.

(CBS News) One of the hazards of eating ice cream is having it melt all over the place, coating your fingers with sticky goo and forcing you to scramble for a pile of napkins. But scientists in ...

Well, it looks like our freezer review division can pack up shop and go home. Why? It's simple: Researchers at McGill University's Food Science program in Montreal have invented ice cream that can be ...

When you come home from the grocery store with your favorite flavor, that carton of ice cream goes straight into the freezer. Ice cream tends to scoop easier around 6 to 10°F, according to Hunter ...