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
Ice cream bar The Good Humor ice cream company say that confectioner Harry Burt invented the ice cream on a stick in 1920, and was granted a patent in 1923. Ice cream bar An ice cream bar is a frozen dessert on a stick or a candy bar that has ice cream in it. The coating is usually a thin layer of chocolate used to prevent the melting and dripping of ice cream. The ice cream bar is often confused with the popsicle, which does not contain any ice cream. Originally called "I-Scream-Bar", Ice cream bar, or, the Eskimo Pie chocolate bar was