Advertisement 2016 Nebraska Science Festival: eCreamery Share Shares Copy Link Copy

The 2016 Nebraska Science Festival is underway. One of the tasty exhibits will be presented by eCreamery.One scoop, two scoops, or maybe the entire tub? No matter how much you want, it takes a lot to get ice cream made."The atoms change and the molecules are turned into its frozen state," said Becky App, eCreamery employee.Ice cream starts as a tasty liquid -- milk, cream, and sugar that's blended thoroughly. Once you expose that mixture to cold, it then turns into ice cream, thanks to the changes in temperature and molecules."Being able for them to see that, and understand the importance of studying their math and science, can be applied to fun things like a day in the ice cream shop," said App.Math is also a key point in making ice cream -- even if it's chocolate, vanilla, or strawberry."It's involved in creating each and every flavor to, of course, using the metric system to measure each and everyone one of our ingredients," said App.One of the cooler parts of eCreamery's presentation is showing how they keep it cold using dry ice. This comes in handy when shipping to places as far away as the Hawaiian Islands."We show them some exposure to pieces of dry ice and let them see for themselves how it goes from a solid at -109 degrees into a gas without leaving any liquid residue to melt," said App.Inside the eCreamery store, there's also gelato and sorbet. The difference in these is the density level. The closeness of air molecules make a difference in taste, according to App.App also says the larger the amount of air inside an ice cream flavor is going to make it more of an ice cream."Gelato has less air in it making it more dense. Sorbet has no dairy and is a water base," said App.