Ice cream churns the ice cream mixture while cooled inside a household freezer. Some more expensive models have an inbuilt freezing element. A newer method is to add liquid nitrogen to the mixture while stirring it using a spoon or spatula for a few seconds; a similar technique, advocated by Heston Blumenthal as ideal for home cooks, is to add dry ice to the mixture while stirring for a few minutes. Some ice cream recipes call for making a custard, folding in whipped cream, and immediately freezing the mixture. Another method is to use a pre-frozen solution of salt and water, which
Steve's Ice Cream the Heath Bar candy bar by a friend in the late 1960s and felt it would make an excellent addition to ice cream. When he opened his first store, instead of having pre-mixed flavors like chocolate chip, he had his staff mix freshly made ice cream with candy or other confections based upon customer requests. These candy additions were called "mix-ins", and the custom-blended flavors proved to be highly desired by the customer. Steve sold out of ice cream on his first day, and the store became very popular in a short time. The prices in 1975 were $.35 and