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Published by reenmnor, 2021-05-11 00:02:38

Ask 2020-07-08

The Scoop on Ice Cream

Keywords: Ask 2020-07-08

text and art by Thor Wickstrom

Hey Rats-I have a new
get-rich-quick scheme

that can’t miss!

July/August 2020 Volume 19 Number 6 cricketmedia.com $6.95

It’s so hot... We’re going to be huge, so Plush, you can buy ingredients.
we’ll sell ice we’ll need lots of employees. Zia, you and Whatson can invent
flavors and make the ice cream!
cream!
We’ll be

millionaires!

Puck and Sis, you Avery, you can work the Bot can drive the ice cream truck,
can do advertising. register and count all and Elvis, you can make the music!
the money!

Wait, if everyone is I love Well, I guess we
working, who’s going payday! won’t get rich.
to buy ice cream?
Who cares! We
have ice cream!

The
Scoop on
Ice Cream

Volume 19, Number 6 July/August 2020

Liz Huyck Editor Why is ice co
Tracy Vonder Brink Contributing Editor
Emily Cambias Assistant Editors
Stacey Lane Smith
Anna Lender Art Director
Erin Hookana Designer
David Stockdale Permissions Specialist

ASK magazine (ISSN 1535-4105) is published 9 times a year, monthly except for combined ld?
May/June, July/August, and November/December issues, by Cricket Media, 70 East Lake
Street, Suite 800, Chicago, IL 60601. Additional Editorial Office located at 1751 Pinnacle Drive, page 15
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29 Ask Ask
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Grateful acknowledgment is given to the following publishers and copyright owners for
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trace ownership and secure permission for each selection.

“Nosy News,” art © 2007 by Dave Clark; “Making Ice,” art © 2010 by Dave Clark; “Indian Ice Cream,”
text © 2016 by Anita Nahta Amin.

Photo acknowledgments: C - Bob Handelman/Alamy Stock Photo; TOC - Courtesy of Dr.

Maya Warren; 2 (RT) Eso/m. Montargès Et Al; 3 (RT) Olesia_O/Shutterstock.com, (LB) Bristol
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1-800-821-0115

Suggested for ages 7 to 10.

What’s t s ice cream missing something?
Is thi
Features page 27

6 A Delicious History of Ice Cream
by Dee Lightful

10 We All Scream for Ice Cream he best job in the world?
by Jennifer Sneed

14 Making Ice

16 Ice Cream around the World

18 Indian Ice Cream
by Anita Nahta Amin

19 Meet an Ice Cream Scientist
a chat with Maya Warren

22 Make Your Own Ice Cream

24 Inside Ice Cream page 19
by Brandy Buckingham

26 Who Eats Astronaut Ice Cream nusual tastes?
by Stephanie Loomis Pappas
ou
Dare me to shake it? have u

Do y

page 16

page 24

by
Elizabeth
Preston

A Stellar Mystery
TnIilBSaasafohseesrettpttyemhbitonlesryeguaytmieeglabalubyhrlbrrosetii,otegroBksahneaststttegaeaoeetarilsotmgi-Ftnftegaeuhs.uarbtseszArhteeeioudesncrtao(sbrbrtpnteooryhrnsni,otegogboenitheeltmhoiltt.cauuteefetIinsnarnidnotdtcsgneeesiMranddod’Ormsaimett“rrobehsicmtechoehhlelnoeeo,itnu,snrsliesile.gBtgdlheyeFtjbouthrrtrediw.oaclidsmnggaeBk.eh”tyu)uhct.teshainelsifnegd
see what it will do next.
to Some wonder if the star is getting ready to

go supernova, explode into a huge cloud. But
astronomers who have been studying Betelgeuse
with a giant telescope don’t think it’s about to
go boom. They say the star might look dimmer
because it’s cooling off. Or it might be shedding

clouds of dust in our direction. Either A space hippo
way, its normally round shape has is standing in
changed into more of an oval.
front of it!

The bright star Betelgeuse

di med by almost half in 2019.

Sneaky Shine

Many animals protect themselves by blending in with their background, so
predators don’t see them. Brown spiders and snakes hide well in brown dead leaves.
But some insects are bright and shiny. Why? Surprisingly, new tests show that
flashy colors can also make insects hard to spot.

Scientists tested this idea by filling old wing cases of jewel beetles with tasty
bird treats. Jewel beetle wings are shiny and rainbow-colored. The scientists
left the fake beetles on plant leaves. Birds found fewer bright wing cases than
plain ones. Humans were also less likely to spot the shiny cases. So even though
iridescent animals look like show-offs, they may just have a different way of hiding.

2 ask

Chill Out

When you’re not feeling I know a
well, you might check quicker way
your temperature with a to cool down.
thermometer. If you’re warmer
than 98.6° F (37° C), you One reason might be that we’re a little
have a fever and might be healthier. In the 19th century, people
sick—right? had to fight off infections all the time.
When your body is fighting an infection,
The idea that “normal” body it gets warmer. Today we have medicines
temperature is 98.6° F comes and vaccines to fight infections, so our
from measurements done in bodies can chill out a little.
the mid-1800s. But researchers
say that a normal temperature
today is actually a little lower.
They looked at temperatures
of almost 190,000 healthy
people recorded over the last
100 years. They saw that body
temperatures have steadily
dropped. Everyone’s temperature varies a
bit depending on your age and size, and
the time of day. But in general, body
temperatures for men have gone down by
about a degree. Women’s temperatures
have dropped a bit less.

Shiny, color-shifting wings may help bugs The secret of
hide by breaking up their outline and good camouflage is
making them look like a patch of sun. to find the right

wall.

ask 3

Wow, Nestor, your Good old vanilla.
ice cream sure is
That’s it? Think how big
popular. a crowd you would get if
you had more flavors.
What flavors
do you have?

Don’t worry, we’ll make To the lab! But that’s not
some for you. what they’re

We need to invent an Goat cheese and sweet corn? here for.
Interesting.
original ice cream Caramel and bacon?
So good.
flavor. Be creative!

There are no
bad ideas!

Ghost Aaaahhh! Thanksgiving? Squid? OK, there
peppers and Too much. are some bad

wasabi? ideas.

4 ask

chifoicntwoeseleapdtMtuearaakeyaesnbnteeda,wwpcgfoerelenradfcaveetoocnnrftt’.tlraWeavsthosearetniltickeein?to

ultimate cIhgoicvoelcayrtoeeuamitc!hee

What do they think? I tried to tell you. They come for the toppings.
They don’t care
I like the whipped cream,
and sprinkles, and about the
gummy worms. ice cream.

ask 5

A Delicious HistoryVanilla Flake

Raspberry 3000-300 BCE Caves make
Neapolitan great natural
Lemon People in China, India, and
Blueberry the Middle East figure out coolers.
Basil how to harvest ice and snow
Wasabi from the mountains in winter
and store it in straw-filled
caves for summer. They use
it to make cool drinks of
snow, wine, and fruit juice.

300 CE 650 CE art © 2020 by Rupert van Wyk

Experimenters in China and India Chinese freeze tubes of flavored
discover that adding salt to snow buffalo milk by dunking them in a
makes a slush that gets very frozen lake—possibly the first ice
cold. They use this trick to cool cream.
drinks quickly. Italians rediscover
it around 1500.

PaenadnuJtelBlyutter

Chocolate Middle Ages

6 ask Travelers from Europe taste
fruit ices in the East and
bring the idea home. Some
doctors warn that cold drinks
are dangerous and may cause
paralysis.

I’ll risk it.

of Ice Cream Who invented ice cream?
It all begins with snow...
art by Rupert Van Wyk
1500s

Italians take cold fruit drinks a step

further and freeze them solid to make

sorbetto. Popular flavors include straw- Mint Chip

berry, lemon, pine cone, eggplant—and a

new flavor, milk.

1600s 1790 Popcorn
Apple Pie
A popular dessert is cooked pudding made In the summer of 1790, George Coconut
of milk, sugar, and eggs. Some cooks try Blackberry
freezing the pudding—inventing frozen Washington spent $200 (equal to Ginger Beet
custard. They also learn to stir the
custard as it freezes, to keep it creamy. $5,000 today) on

1700s ice cream for

Ice cream becomes a fashionable dinner parties.
dessert for the rich—the only
ones who can afford the He owned 10
expensive ice, salt, sugar,
and cream to make it. ice-cream-
Mary Eales, pastry cook
to Queen Anne, includes making
instructions for making
party ices in her best- pots. I’m voting
selling cookbook. Popular
flavors include chocolate, for him!
artichoke, avocado, coffee,
violet, asparagus, and liver.

1800s Cookies & Cream

Ice becomes big business. In ask 7
1806, New England ice seller
Fred Tudor discovers that
packing ice blocks in sawdust
will keep them frozen on long
sea voyages. His company cuts
millions of tons of ice from
winter lakes and ponds, and ships
ice around the world to keep
food fresh and make ice cream.

Peppermint 1830s 1843
Peach
Green Tea White House Nancy Johnson invents
Double Fudge chef Augustus the ice cream churn.
Ratz Surprise Jackson moves to A crank on top turns
Philadelphia and a paddle inside to mix
makes a fortune the ice cream while it
producing ice freezes. An outer shell
cream for local
restaurants. holds the slush of ice
Philadelphia has and salt. Her churn
its own style of makes smoother ice
ice cream, with no cream, and makes it
eggs in it. much more quickly.

1860s 1930s

Ice cream becomes cheap enough for Mechanical
eryone to buy. And everyone does! refrigerators make it
easier to store ice
It is sold in cafes, ice cream parlors, cream. Refrigerated
and by street vendors known as hokey- ice cream trucks
okey men. Soda fountains also sell ice appear on city
cream—and invent ice cream sodas. streets, selling ice
cream as they
Cotton Candy 1904 drive around,
ringing bells to
At the World’s Fair in St. Louis, attract customers.
some creative ice cream sellers start
serving ice cream in stiff rolled-
up wafer cookies, instead of cups—
inventing the ice cream cone.

Curry 1922

When a kid in

Christian Nelson’s

Bacon Donut candy store can’t
decide between

My chocolate and ice

dreams cream, Nelson has
have come
true! an idea. He figures

out how to coat a

square of ice cream

in a thin shell of

chocolate—inventing

the ice cream bar.

8 ask

1945 Cherry
Blue Moon
During World War II, the American
Navy builds refrigerated ships to
bring fresh food to hungry troops in
the Pacific. One barge is converted
into a floating ice cream factory,
churning out 50 gallons an hour.

1988 1969 Banana
White Pear
A creative food scientist tries making NASA food scientists develop freeze- Dragon Fruit
ice cream with liquid nitrogen. Liquid dried ice cream as a possible treat Rocky Road
nitrogen is super cold, about -320° F for astronauts. But it’s too crumbly Pistachio
(-196° C). When he drips ice cream mix for space food and never actually
into it, the drops freeze instantly into makes it off the Earth.
hard little beads of ice cream—a new
treat, ice cream dots. 2011

Japanese scientists discover that
adding extract of strawberries
makes an ice cream that doesn’t
melt, but still tastes good—if you
like strawberry.

Cookie Dough

The Future Hey, no fair using
mashed potatoes.
What’s next for ice cream?
How would you make it even better? ask 9

We All Scream for

ICE CREAM
by Jennifer Sneed
art by Paulina Wyrt

tHoermea’skteheyosutujfuf mp— cream was a rare dessert for the rich. text © 2020 by Jennifer Sneed, art © 2020 by Paulina Wyrt
Hokey-pokey, No one had refrigerators, and sugar
penny a lump. and ice were very expensive.
Hswokeeeyt -apnodkceyo,ld,
For a penny, new or old. So how did Washington get his ice
cream? In winter, he sent out teams
ocrodtmirmdueumOcisckrneie.cuannEhcrsnvori:netienrgaIgsymcinuoegtmnotcemafrkrtkeeheonaremmotwdos!aaosyBtuhssuwnl,eotdhkwashiodt,tofrsswteqhbeueatasltl?rse of workers to cut blocks of ice from
frozen ponds. Big sleds hauled the ice
AIn 1776, the mericans have always loved to the ice house, a shed with a deep
ice cream. President George pit for storing ice. The ice was stacked
American colonies Washington loved it so in the underground pit and covered
broke away from with straw to keep it cold all summer.

Britain and...
Made ice much that he owned 10 ice-cream-
cream!

making pots. But back in 1776, ice

10 a s k

If Washington wanted ice cream George Washington’s farm Washington
for dinner, he had to tell the cook stored ice in a deep pit served guests
before breakfast. Someone had to inside this ice house. ice cream in
milk the cow and skim the cream. these tiny
Someone else went to get ice from Ice cream ready to eat cups.
the ice house. The cook’s helper was an amazing treat!
pitted cherries. The cook boiled the Make mine a
cream, maybe with some egg yolk To advertise, the Grande!
to make it thicker. Then he added ice cream sellers
the cherries and sugar. Sugar was cried out in A hokey-pokey
so expensive it was kept in a locked Italian,“Gelati! seller around
cupboard. This mix went into a O che poco!” the year 1900.
metal canister with a lid. Then that which means
sat in a bucket of salted ice to chill. “Ice cream! Oh, a s k 11
how little!” Many
After about an hour, the cook English speakers
opened the lid, scraped the frozen thought it sounded like
cream from the sides, and beat it “hokey-pokey,” and
smooth again. That was hard work! that’s what they called
Then it froze some more until it was the ice cream.
hard. And finally—ice cream!
Hokey-pokey was
It was served in tiny cups. Each delicious and cheap.
guest got a few spoonfuls. It sold for one penny.
It was so popular
Hokey-Pokey that kids made up
rhymes about it.
Over the next hundred years, ice,
sugar, and milk got cheaper. A new
crank-handled churn made it easier
to make ice cream.

In the mid-1800s, some Italian
immigrants in New York and other
cities discovered that they could
make a living selling ice cream. They
churned up a few batches in their
small apartments, kept it cold in a
bucket of ice, and sold scoops from
the back of a cart. Back then, most
homes did not have refrigerators.

Hokey-pokey men Is That Clean? penny-licks. Customers licked the
made their ice ice cream out of the penny-lick.
cream at home Kids and adults loved hokey-pokey, The seller then wiped the glass and
in small crank but there were problems with it. The re-used it for the next customer. As
churns like this hokey-pokey makers often lived in you can imagine, people got sick.
one. They bought crowded buildings with no running
ice to fill the water or refrigerators. It was difficult In the early 1900s, doctors were
churn from ice to keep milk fresh. And the way it was just beginning to figure out how
sellers. eaten could spread germs. germs spread diseases. In 1906, new
laws set rules for how food could be
Hokey-pokey sellers served their made, to keep it clean and safe. The
i all glasses, called penny-lick was outlawed. But people
were still hungry for ice cream.

A Good Idea

Harry Burt was a businessman with
an imagination. He sold candy and ice
cream from a truck with a freezer in it.

In 1920, he made his own version
of a popular new treat, the chocolate-
covered ice cream bar. But when his
daughter tried it, the ice cream melted
all over her hands. She told her dad it
was too messy.

When Harry went back to his
workshop, he saw a pile of lollipop

An early Boston Italy
ice cream New York
truck Hong Kong

12 a s k

sticks. And that gave him a great Other ice cream sellers
idea. He put one into the ice cream copied Burt’s idea. Now ice
bar. And ice cream on a stick was cream trucks are found all over
born! He called his invention the the world. They come in many
“Good Humor Ice Cream Sucker” shapes and colors and play all
because he believed that eating ice kinds of music. But inside every
cream put people in a good mood. one is a freezer packed with
a treat George Washington
Ice Cream on Wheels would love.

Burt painted his delivery truck white All ice cream
and hung bobsled bells on it so that trucks, park
customers would hear him coming. right here!
He wrapped each ice cream bar in
paper to keep them clean. He loaded
up his truck. Business boomed. Soon
he had to buy more trucks and hire
more drivers.

Burt painted all his trucks the
same. He had his drivers wear clean
white uniforms and told them to
always be polite and friendly. He
wanted everyone to feel good about
buying ice cream from a truck.

England

Cyprus

France
India

Australia

a s k 13

I can make ice MAKING art by Dave Clark
even better!
That’s a
matter of
opinion.

Ice is nice, everyone agrees were water in the summer, and when ice melted, there
(in summer, anyway). But was water again. But ice was also clearly different from
what is it, exactly? water. What made it different? Maybe ice was water
plus . . . something else? Maybe bits of “cold”?
Long ago, before freezers were invented,

people cut ice from frozen ponds in the

winter and stored it in big pits or ice

houses, so in the summer they could

have cold drinks. This was how people

kept things cool from ancient times until

about 100 years ago.

Of course, even ancient people noticed

that ice came from water. Frozen ponds

NOT

Sounds Just because
good to something sounds
cool doesn’t mean
me!
it’s right.

14 a s k

Or...maybe not. In 1665, Robert Boyle,
chemist and all-around genius, tried to find
some cold particles. He weighed a sealed jar of
water, froze it, and weighed it again as ice.

He found that although the ice expands
(takes up more room), ice and water weigh
exactly the same—so there couldn’t be any
extra “cold particles” in there.

In other words, Boyle proved that ice is
nothing more or less than water.

But still, it’s different!

Eventually scientists figured out that the a crowd at the zoo. That’s water. Even less
difference is just—heat. When water molecules energy makes the water set in a solid pattern,
have a lot of heat energy, they whizz all over, like blocks. That’s ice. In fact,“heat” is just a
making a gas, as in steam or clouds. With less measure of how much the molecules in some-
energy, they form a jiggly, loose liquid, like thing are moving.

Aha! Ice wasn’t water plus “cold,” but water
with less heat energy! Take enough heat out,
and the water will settle down and become ice.

Inventors soon got to work. All modern re-
frigerators, freezers, ice-makers, and air
conditioners use this idea. They push special
liquid around a long loop to soak up heat from
the inside and release it on the outside. Take
heat out and you get cold—and ice!

a s k 15

ALASKA The Inuit of GERMANY

Alaska and Canada make a Germans enjoy
cold treat called akutaq. It is n amusing dessert
a fluffy whipped mix of fat, ed spaghettieis:
snow, and berries. ice cream pressed
through a pasta maker
MEXICO In Mexico, cool and topped with strawberry
sauce, so it looks like a plate
off with a refreshing paleta, a of spaghetti.
fruit popsicle with real chunks
of fruit frozen in it. You can USA Ice cream is
buy one from a paletero, a
street vendor who sells ice America’s most popular
cream from a cart or bike. dessert. And what’s
the most popular
flavor? Chocolate, with
vanilla a close second.

ECUADOR In summer, AFRICA Ice cream is

Ecuadorians enjoy cold a favorite after-school
helados de paila, a fruit treat for kids in Benin too.
sorbet made by spinning a
pan filled with fruit, sugar, Clearly, we need
and cream in a bed of ice. to go exploring!

How many different kinds of ice crea
are there? Every country has their
own favorite recipes.

16 a s k

ITALY RUSSIA Russian JAPAN ,

Italians plombir is a frozen a Japanese-American chef
love gelato, custard with lots of
a creamy ice cream that eggs and cream to filled traditional chewy rice
comes in many flavors. make it thick and rich.
Traditionally it’s made in cakes (called mochi) with
small batches and served INDIA A favorite
fresh and slightly soft. ice cream instead of bean
holiday treat in India is
kulfi, spiced ice cream paste. They were a big hit.
frozen inside a metal
tube sunk in sno Green tea and fruit are

popular flavors.

TURKEY Turks THAILAND A fun Thai PHILIPPINES

add powdered tree treat is rolled ice cream, Sorbetes is fruit-flavored
gum for a chewy or I Tim Pad. Ice cream ice cream made with
ice cream called mix is poured water buffalo or coconut
dondurma that takes on a super-cold milk, thickened with
a long time to melt. metal sheet, then tapioca flour. Often it is
scraped into rolls served on bread instead
as it hardens. of a cone.

MIDDLE EAST Since I think we need
a bigger boat.
ancient times, people in
India and the Middle East
have enjoyed sharbat,
frosty drinks made with
snow, honey, and fruit juice.

a s k 17

by Anita Nahta Amin

Indian Ice Cream

Diwali is the Hindu Festival of Lights, What to Do
celebrated in the fall. On Diwali, people
in India give sweets to show good will. In a large bowl, stir together the
Kulfi (firm Indian ice cream) is a special treat, condensed milk, cream, and milk.
often bought from street vendors. Add cardamom and nuts (if desired).
Stir until well mixed.
In the old days, most people didn’t have Pour the mixture into small paper cups.
refrigerators. To make kulfi, they ordered Cover with wax paper or plastic wrap
large blocks of ice from local factories,cracked and secure with rubber bands. Insert
the ice into small chunks, and made an ice bath sticks through the wrap.
to freeze the kulfi.A freezer makes this recipe a Put in freezer for about 6 hours.
lot easier! When it’s time to eat, loosen the cup
and pull out your kulfi.
What You’ll Need
Try different spices, like cinnamon or
1 cup sweetened condensed milk cocoa. For a fruity treat, replace the milk
½ cup cream with 1 cup mango juice. Or add diced
½ cup milk
1 teaspoon ground cardamom fruit, like strawberries or peaches.
¼ cup chopped pistachios (optional) Save some for November 14,
4–6 small paper cups and popsicle sticks and you’ll be ready to say
wax paper or plastic wrap
“Happy Diwali!”
Non-dairy version

Instead of the condensed milk, cream,
and milk, substitute:

2 mashed bananas
½ cup soy, nut, or rice milk
2 tablespoons sugar

I mix in mango
to make it
magnificent!

text © 2016 by Anita Nahta Amin

18 a s k

A chat with

Maya Warren

by Tracy Vonder Brink
and Zia

Meet an
Ice CreamTellmeall

Scientis tyoursecrets!

Dr. Maya Warren is a food chemist. She helps to
create new ice cream flavors. We asked her what
it’s like to be an ice cream scientist.

Did you always dream of becoming an ice cream scientist? How can I get a
job like that?
I did not even know being an ice cream scientist was possible
until I was in college. When I was growing up, I wanted to be a s k 19
a chemistry teacher, because I loved making things like slime.
But I LOVE ice cream. And there is so much chemistry in
food, especially ice cream! So I decided to follow my heart and
use my chemistry to help make ice cream.

How is today’s ice cream different One big job for food scientists
from ice cream in the past? is to figure out how to make
lots of ice cream in factories.

Modern ice cream is still made from the same ingredients: milk, cream, and
sugar. The big difference is how it is frozen. In the past, ice cream had to be
frozen using ice and rock salt (I sometimes still do this at home for fun). This
often left large ice crystals that you could feel with your tongue. It also took at
least half an hour for the ice cream to be ready. Now big machines can mix and
freeze a batch of perfectly smooth ice cream in a few minutes. Ice cream
factories also sometimes add thickeners to help ice cream stay creamy for a
longer time in the freezer.

What's the difference between ice
cream, ice milk, and frozen custard?

In the USA, ice cream has to have at
least 10% milk fat—that means lots of
cream, not just milk. Ice milk only has
to have one-fourth as much, 2.5% milk
fat. (Ice milk is often labeled low-fat
ice cream.) Frozen custard, which is
also called French ice cream, has egg
yolks cooked in to thicken it.

How do you make ice cream for people Chemistry is all
who can't drink milk? about how things combine and
change—just like cooking.

It’s the same process, just with different ingredients. We’re lucky that the oils in
coconut, soy, and other non-dairy milks can mimic milk fat pretty well. These oils
combined with other ingredients can make a nice, smooth non-dairy ice cream.

Why can’t you re-freeze ice cream after it’s melted?

If you have ever tried to re-freeze melted ice cream, you probably discovered that
it is never as creamy as it was before it melted. That has a lot to do with the
structure of ice cream. Ice cream is made up of air cells, ice crystals, bits of fat,
milk solids, and sugar that’s soaked up a lot of water. When the ice cream melts, the
ice crystals turn into water, and the tiny air bubbles inside collapse. If you don’t
churn the ice cream again to get the air bubbles back, the water freezes into larger
ice crystals, and the re-frozen ice cream tastes grainy and rough.

20 a s k

Is there anything you can’t
put in ice cream?

Believe it or not, you can put
pretty much anything in ice
cream, in small amounts. The
question is “Will it taste good?”
And that is up to you to decide.
I’ve had ketchup ice cream, and
I did not go back for seconds!

Yeah, needs
ice cream.

How do you invent new flavors?

New flavors are tons of fun to come up with! I get ideas from all over—from grocery
stores, restaurants, snacks, and by talking with kids. I ask myself, how would that taste
with ice cream? Would people like it? Then I get to work. For example, how about a
cereal ice cream? It should taste just like eating cereal a milk. To get the flavor just
right, I might add a bit of salt so it’s not too sweet and to bring out the cereal taste.

What’s your favorite flavo

I really love cookies & cream,
and ice cream made with Capt n
Crunch cereal…soooo delicious!

What's the weirdest thing Woul you try e hup ice
you ever put in ice cream? cream H about avocado?

I have made chicken and waffle ice cream…it was I call this
super odd, but believe it or not, some people actually liked it. one Ratz
Surprise!

What’s the best thing about being an ice cream scientist?
Besides all the free samples?

I love that I study a science that people can relate to. It is really fun to inspire

people of all ages to follow their dreams. After all, if I can be an ice cream scientist,

you too can be anything you want to be! Thanks for sharing your fun job!

a s k 21

a y Anna Raff

What You’ll Need

1 big (gallon-sized) plastic freezer bag
(and a spare, in case of leaks)

1 medium (quart-sized) plastic
freezer bag

Dish cloth or small towel
About 3 cups ice
½ cup salt
Sink or plastic basin

For the ice cream mix
½ cup milk
½ cup heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla

or 1 tablespoon chocolate syrup

What To Do

1. In a bowl, mix the milk, cream, sugar,
and vanilla (or chocolate syrup).

2. Pour the mixture into the small plastic
freezer bag. Press the air out of the top,
and seal tightly.

You mean,
this secret?

At last, the art © 2020 by Anna Raff
secret is

mine! All mine!

cUosceo1nuctuNmp violaknnii-nlldsataesaiordyyomfitvlhkee, armlsmiilooknnadnmd cilrke,aomr .

22 a s k

Do these next steps over the sink or in 6. Wrap a cloth around the icy bag (it
a plastic basin, in case of spills. will get very cold!). Gently shake and
squish it together for 5 to 10 minutes.
3. Put half the ice into the large You should feel the cream mixture
freezer bag. starting to get solid.

Shake, shake, shake!

4. Then put in the sealed small bag When it feels done, carefully remov OK, I think
with the cream, so it sits on the ice. the small (cream) bag. Open it up, that’s enough.
and enjoy your ice cream!
5. Add the rest of the ice and the salt.
Seal the large bag tightly, and squish
it around so that the ice is all around
the smaller bag.

For firmer ice cream, put the bag in
the freezer for an hour after shaking.

a s k 23

by Brandy Buckingham

When you mix up a batch
of ice cream in a plastic bag,

what’s going on inside?

Why do I have to shake it as it freezes?

Ice cream is a mixture of milk fats and proteins (from the

cream), sugar slush, air bubbles, and tiny ice crystals.

Drat, big The key to smooth ice cream is to keep the
ice crystals
again. ice crystals small. Mixing the cream while

it freezes prevents ice crystals from

sticking together and getting big. TbmLfRibtfrediYtirxtaetwihohof,veefzfhaiIzenueeTitelrtinnierci:coetyt.eeniPoifltaHitoouncciurotrfrcfwr’rsetersuqahoaaopuazemmmi.seis?hited Can I use ice
The sugar, fats, and tiny air cream instead

bubbles also help keep ice crys- of milk?
tals small. Sugar grabs onto some of
the water in the milk, making a thick
syrup that doesn’t freeze easily. Fats in
the milk surround small ice crystals
and stop them from sticking together.

Can I use milk instead of cream?

Milk has more water and less fat than cream. The fat in the

cream surrounds small ice crystals and keeps them from

sticking together. So if you make ice cream with just milk,

TRY IT: Try it might taste grainy, with bigger ice
the recipe crystals. This also happens with some
using just again non-dairy milk.
milk.

24 a s k

Salt and water, best Just ask

friends forever. the ocean!
Why add salt to the ice?
TiccsmRMoae(tYtnflehtehrctlelteoatuIosmiiTbnnnfmae:fgeassortoPtshrsunetuo.eeesreuter.Stahs?itptWiewrrihan)emohet.aiatecdSitwlthto’oss,
A mix of ice and salt gets colder than just ice alone. stealing.
Why? When ice sits next to the slightly warmer ice cream mix, it steals

a bit of the mix’s heat. The ice warms up and starts to melt. If there’s salt
around, the salt will grab some of the melted water. Water stuck to salt
can’t re-freeze unless it gets much colder than water’s normal freezing
point. So the melting salty ice keeps stealing heat from the mix bag.

As more and more ice turns to water and can’t re-freeze because it’s

stuck to salt, your ice cream bag gets colder and colder. It gets colder than the

bare ice. That’s cold enough to freeze the cream and sugary milk inside.

And for a little Why does store-bought ice cream have weird
extra pep... ingredients like guar gum and carrageenan?

art © 2020 by Anna Raff text © 2020 by Brandy Buckingham Some ingredients, like cocoa or annatto, add flavor or
color. Other ingredients help the ice cream stay creamy.
T ey stop air bubbles from collapsing and also keep ice
crystals small. These ingredients may have odd names,
but they’re not as strange as they sound. Guar gum is
mad from beans. Casein and whey come from milk.
Carrageenan is gelatin made from seaweed. Some ice

creams also use other kinds of sugar, like corn syrup
and invert sugar. These bind well with water, so your ice
cream stays creamy for a long time in the freezer.

a s k 25

Who EAaststronautby Stephanie Loomis Pappas

Does it come

?in battery
Ice Creamflavor?

Imsfcameruteyeasnoaaedumluels.?’mh,vWienhWgayheihnfvaypgtetairncsdisghkoboeeetitpsnehsn,nis’yrtootofsoiuwttuasasmfm, tfrnsie?gcolothintH?etanofuAchwrteaonvzdiisceeendito
astronauts really eat it?

26 a s k

Crumbly Well, that’s
Cream the way the ice
cream crumbles!
In 1968,
NASA Freeze-dried ice cream is
posted the real ice cream with all the
menu of the water removed. The result
Apollo 7 space is a dry block of sweet milk
mission. It listed solids—which crumbles easily.
a special treat with lunch: vanilla ice
cream. This menu is a good reminder into an astronaut’s eye, they More for us
not to believe everything you read, can cause a lot of damage. And earthlings!
because the astronaut ice cream never they’re hard to clean up.
text © 2020 by Stephanie Loomis Pappas made it to space.
Astronauts really hate crumbs.
Food made for space travel is often In space, they make sandwiches and
freeze-dried. To freeze-dry food, it is pizzas on tortillas because bread
put into a cold vacuum chamber. That makes too many crumbs. Freeze-
makes the water inside turn instantly dried ice cream is also too crumbly to
to gas, which escapes into the vacuum. be safely eaten in space. So although
The result is a light, completely dry it was developed for astronauts,
chunk of food. It doesn’t spoil or melt. astronaut ice cream has never been
When it’s time to eat, the astronauts to space!
add water back in.

Freeze-drying is a great way to store
fruit, chili, and other heavy foods. But
can you freeze-dry ice cream? It turns
out, you can. The milk, sugar, and other
solids keep their shape and turn into
something like a stiff marshmallow.
With no ice inside, it can’t melt.

But when NASA food testers tried
out the dried ice cream, they discov-
ered a problem: it crumbled. Crumbs
are a big problem in space. In zero-G,
they float around and get everywhere.
If crumbs float into a computer or get

Astronaut Sunita Williams enjoys
a dish of real ice cream on the
International Space Station.

a s k 27

Real ice cream is sometimes
sent up to the International
Space Station along with fresh
supplies and science experiments.

I thought YOU Astronauts use this “hydration
were going to station” to add hot or cold water
pack the ice to packets of freeze-dried food. Adding
water makes the dried food soft again.
cream!

The Right Stuff So who really eats astronaut ice
cream? It is handy for soldiers stationed
Astronauts may not eat dried ice in hot places and campers trying to
cream, but they do enjoy the real stuff. pack light. And of course, it’s a favorite
Ice cream is sometimes sent up to the treat in science museum gift shops. It
International Space Station along with sounds so cool, everyone wants to try it.
fresh fruit and other supplies. There are But if you really want to eat like an
freezers on the ISS, but they are only for astronaut, skip the freeze-dried ice
science experiments. So any ice cream cream and make your next sandwich
has to be eaten right away. Mmm! with a tortilla instead.
And when they’re out of ice cream,
astronauts have plenty of puddings and These packets (stuck to the wall with
gooey cakes to choose from. Velcro) hold a complete freeze-dried space
Thanksgiving dinner, with turkey, stuffing,
cranberry sauce, and pie. Just add water.

28 a s k

Hey, Sage! Ella in Georgia An object’s heat comes be
wants to know, why does from the nonstop b
metal get so hot? movement of its atoms
and molecules. The Temperature measures
faster they jiggle and the average energy of an
move about, bumping object’s moving molecules.
into each other, the
hotter an object is. Even the coldest objects
contain heat. Their molecules
So how do things get hot? still move—just more slowly.

When objects at different But the sun doesn’t
temperatures touch each touch cars. How can
other, heat flows from it make them hot?
the warmer object to the
cooler one—until both are Energy can also travel in
at the same temperature. waves. Rays from the sun hit
Heat can also travel the car and jiggle up atoms in
through air or water. the metal, making it hot. Metal
has a lot more atoms per inch
than the air, so metal sitting
in the sun can get hotter than
the air around it.

But why does metal heat up Does it Let’s test it! The The metal feels cooler!
more than cloth and wood? really— thermometer says
or does it that this metal
just feel pen and this wood
that way? pencil are the same
temperature. Now
try touching them.

I’ll bet I know why! Heat travels And that’s why tt .
easily through metal. When your we make cooking
fingers touch cold metal, the pots out of Suit
metal pulls heat from your fingers metal... Chi
quickly, so they feel cooler. or
L
And when your fingers touch hot metal, the
metal dumps lots of heat into your finger And pot handles
at once. So your finger feels super hot. out of wood.
Stay cool!

In our February issue Send your letters to Ask Mail,
we asked you to design 70 East Lake St., Suite 800, Chicago, IL
a special cocoa mug 60601, or have your parent/guardian
for drinking delicious email us at [email protected].
chocolate. Thanks to
all you creative cocoa
lovers for sharing your
creations!

Mechanical Mug 2000 Noa W.,
Lucca K., age 8, age 8, Hawaii
California

Jack S., Alma S., The Animal
age 9, California age 11, Mug
California Keylee D.,
I made an actual age 7,
mug out of clay. I sculpted my mug New Jersey
Then I carved the out of clay and
designs of leaves made a style of Nicholas H., New Jersey
and shapes. face that I like.

Dear Marvin, Then on the cover, write “The any time. Thanks for all the
Do you have any raccoon Best Book of Rules Ever” and detailed diagrams, those were
cousins or friends who are put it somewhere Plush will see very helpful! I’ll let you know
as mischievous and cunning it. Ha ha! how it goes. In the meantime,
as you are? Maybe you could I’ll just say, slime has many
invite them over to do pranks Over and out, interesting uses.
on Plush! Here’s one to try! Adam
Cut paper Yours in mischief,
Dear Adam, Marvin
car CLASSIFIED fake Are you sure you aren’t a
raccoon? You’re welcome to
boo release come pranking with my cousins
the s ring and e cream pies.

30 a s k

Amos R., Hosanna R., Super Helping Heater Mug Sylvianna H., age 7,
age 7, age 7, Jackson F., age 7, Alabama Pennsylvania
Kentucky Kentucky
Glasha A., age 7, Pennsylvania
Dash T.,

age 8,

Cocoa- Georgia

making Mug

Cassandra E.,

age 9,

Oregon

Mirabel A.,
age 9,
Colorado

Adam K., Sarai H., age 8, Raef H., age 5,
age 9, United Kingdom United Kingdom
Virginia

Dear Avery, Dear Caleb, Dear Bot,
I wrote a poem about an I am so happy to meet a poet I’m really into making machines,
acorn: who really appreciates the math, coding, and inventing. Got
beauty and mysteriousness of any tips for me?
Acorn has a hat acorns. I wonder what they
That is not any sort of hat. are thinking about under those Sincerely,
He has a funny sort of cap caps? Thank for the excellent Nora C., age 9, Utah
That does not keep him addition to the poetry wall!
Warm at all. Nor does it Dear Nora,
Keep him cold. Your fellow acorn fan, My tip is—carry on! The world
Avery needs more great makers!
Regards,
Caleb W. Your made friend, Bot

a s k 31

July/August Contest

Custom Cone

What’s your favorite ice cream flavor? Chocolate?
Vanilla? Or something that hasn’t been invented
yet? For this month’s contest, make up a new ice
cream flavor that you think would taste completely
fantastic. Draw us an ad to tell the world about your
new taste sensation, and we’ll scoop up a sundae of
the most scrumptious in an upcoming issue of Ask.

Contest Rules: 5. Your entry must be signed or emailed 7. Email a photo or scan of your artwork to:
by a parent or legal guardian, saying it’s [email protected], or mail to:
1. Your contest entry must be your very your own work and that no one helped Ask, 70 East Lake St., Suite 800, Chicago,
own work. Ideas and words should not you, and that Ask has permission to IL 60601. Entries must be postmarked or
be copied. publish it in print and online. emailed by August 31, 2020.

2. Be sure to include your name, age, and 6. For information on the Children’s Online 8. We will publish the winning entries in an
address on your entry. Privacy Protection Act, see the Privacy upcoming issue of Ask.
Policy page at cricketmedia.com.
3. Only one entry per person, please.
4. If you want your work returned, enclose

a self-addressed, stamped envelope.

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32 a s k art © 2015 by Ian Joven

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My pal Spider sh d th f k

We’re going to make one and try it on Plush and

Ophelia! You can try it too. (Warning: Do not eat!)

What You’ll Need

paint (white, or red,

or brown) sprinkles (optional)

ice cream cone glue wax paper

What To Do

1. In a bowl, mix some glue with a dab of paint (so it doesn’t
dry clear). Try white to look like vanilla, or colors for flavors.

2. Half-fill the ice cream cone with glue mix.

3. Lay down some wax paper. Rest the cone on its side,
and let glue spill out over the wax paper. If you like, add sprinkles.

4. Let dry overnight (or until firm).

5. When the glue is dry, remove the wax paper and place your spill
in a place where someone will see it, like on a kitchen counter or
a desk (keep away from pets and small children).

6. Cry “Oh no!” and try your best to
keep a straight face.

Have fun!


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