In earlier times, ice cream makers had to pack ice by hand around a tub of liquid ice cream in order to freeze it. But today, ice cream is made by machine.
First, cream, milk, and sweeteners are whipped together and partially frozen. Flavorings, such as vanilla or chocolate, are added next, and the mixture is poured into packages. Only then is the mixture frozen, at temperatures of about 240 degrees below zero!
“French” ice cream is made the same way as ordinary ice cream, except that eggs are added to make it thicker and creamier.
Americans eat over a billion gallons of ice cream each year, enough to fill the Grand Canyon!