Ice, Cream, and Chemistry.  

Perhaps no childhood memory is more cherished than the local ice cream truck cruising through the neighbourhood, music blasting from its tinny speakers  

But ice cream isn't just for children. Every year, Americans eat 1.5 billion gallons of ice cream, or around 5 gallons (19 litres) each person.  

Years of chemistry-based experimentation have resulted in the ice cream we all enjoy!  

If you've ever made ice cream, you're familiar with the components, which include milk, cream, and sugar.   

However, there is one important ingredient that you may have overlooked, most likely because you cannot see it: air.  

Why is air so important? If you've ever had a bowl of ice cream melt, refrozen it, then tried to eat it later, it probably didn't taste well.  

If you put an entire carton of ice cream on the table and let it melt, the volume of the ice cream will simply decrease.  

Air accounts for anything from 30% to 50% of the total volume of ice cream.  

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