10.9. 8, 7, 6. 5, 4, 3, 2.1.

I'm Bethany Van Delft. It's July 17th, and this is no ordinary episode of the 10 News.

This is the 10 News Gets Extra. It's midsummer and tomorrow is one of the most delicious days of the year,

National Ice Cream Day.

So grab a scoop and let's dive in.

Whether you like your ice cream on a cone or in a cup, covered in hot fudge or maybe with a cherry on top, there's all

sorts of ways to enjoy this tasty treat. And I'm talking free ice cream for life. But have you ever

wondered exactly what's in the creamy snack?

Here to tell us more about the science of ice cream are Jacob and Olivia Rosenzweig from the

Curious Kid podcast.

It's summertime and what can be better after a long day outside than a scoop or two of yummy, creamy ice cream.

Ice cream is so popular, especially in the United States, where 1.6 billion gallons of ice cream are enjoyed each year.

Whoa!

But how do we make this delicious treat that comes in so many amazing flavors and is so

soft and creamy straight out of the freezer?

Well, it involves a lot of science.

Ice cream is an emulsion.

That means that it combines different ingredients that usually don't mix together, fat and water.

The fat in ice cream usually comes from milk.

In order to get the fat and water to mix, an amulsifier is used.

As the name suggests, an emulsifier is an ingredient that helps make an emulsion.

Egg yolk is an example of something that can be used as an emulsifier.

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