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
Bruster's Ice Cream homemade waffle cones. It recently started a Facebook site showing local deals and locations. Bruce Reed got his start with the ice cream business in the 1950s, when, as a child, he helped out his parents at their diner, Jerry's Curb Service, in Bridgewater, Pennsylvania, a small town located 27 miles northwest of Pittsburgh. It was through this experience that Reed would learn from his dad the secrets to the restaurant business. In 1989, Reed decided to open an ice-cream shop right next door to Jerry's, which he first operated under a franchise from Handel's Homemade Ice Cream & Yogurt.