2025-06-29T09:31:01Z https://nostr.now Brian Vastag https://nostr.now/npub1lf5u4ur6f5qrczef6aea9he8fe8ag806c86alj945rtxx4t0520scnf4a3 https://cdn.masto.host/sciencemastodoncom/accounts/avatars/109/327/294/223/553/593/original/90b93ef75029ca1a.jpg https://cdn.masto.host/sciencemastodoncom/accounts/avatars/109/327/294/223/553/593/original/90b93ef75029ca1a.jpg https://nostr.now/nevent1qqsr3md4c02mhf9sjyfk7xjq5cslfu5d6purlzqgssfgzy2n7cxncfgzyraxnjhs0fxsq0qt98th85klya8yl4qaltqlth7gkksdvc64d73f7ypa78x Do you want to know a secret about ice cream? It has air in it. In the biz it&#39;s called &#39;overrun.&#39; Cheap ice cream has 100% overrun, meaning the volume has been doubled with air.<br/><br/>Premium brands like Ben &amp; Jerry&#39;s and Haagen Dazs typically have 20-30% overrun. Less air, denser ice cream. <br/><br/>My dad worked for Good Humor/Breyer&#39;s. :)<br/><br/>Follow me for more ice cream insights. 🍦🍨 2024-09-14T00:41:34Z