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
Snelgrove's Ice Cream Fudge. Snelgrove Ice Cream was sold in Utah, New Mexico, Idaho, Montana, and Colorado. On February 19, 2008, Dreyer ice cream announced it would no longer make the Snelgrove brand. Snelgrove's Ice Cream Snelgrove Ice Cream began as a family-owned company in Salt Lake City founded in 1929 by Charles Rich Snelgrove (1887-1976), and later managed by his eldest son C. Laird Snelgrove. The operation remained family owned until about 1990. The name brand is now owned by the Dreyer's company, which owns the former Snelgrove ice cream factory. Snelgrove ice cream parlors were located in various locations in the