Text Structure Quiz

Ice cream is a delicious frozen treat that comes in many different colors and flavors. Two of my favorite flavors are strawberry and chocolate. Though both of these flavors are delicious, strawberry may contain pieces of fruit while chocolate usually will not. Even though more chocolate ice-cream is sold across the country annually than strawberry, each flavor tastes great inside of a milkshake.

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The ice cream shop around the corner from my house has the best ice cream in the city. When you first walk inside, there is a long chrome counter with matching stools extending to the far wall. Right where the counter stops, the booth seating begins. There are lots of old-time knickknacks on the walls and chrome napkin holders on all the tables. My favorite part of the shop is behind the counter glass, where they keep all of the ice cream flavors. A rainbow of delicious sugary flavors is kept cool and delicious behind the counter glass.

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No one knows the true origin of ice cream, but the first published ice cream recipe appears in Mrs. Mary Eales's Recipes, a cookbook that was printed in London in 1718. Sometime around 1832, an African-American confectioner named Augustus Jackson created multiple ice cream recipes and invented a superior technique to manufacture ice cream. Ice cream soda was invented around 1874, but the real breakthrough may have been at the 1904 World's Fair in St. Louis, Missouri when the American ice cream cone was unveiled!

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Making ice cream is not easy. Cream and sugar have to first be mixed in a frozen container. Ingredients may be added at this point, if desired. The mixture must be stirred and whipped until the cream and sugar mixture is frozen. Depending on the equipment, this may take as long as an hour. After the ice cream is prepared, it must be frozen until it is ready to be enjoyed. Making ice cream is difficult, but most people would agree that it is worth the trouble.

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Have you ever had an ice cream headache? That's when a painful sensation resonates in your head after eating something cold (usually ice cream on a hot day). This pain is produced by the dilation of a nerve center in the roof of your mouth. The nerve center is overreacting to the cold by trying to heat your brain. Ice cream headaches have turned many smiles to frowns. This experience is also commonly referred to as "brain freeze".

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Ice cream is a special treat for me but I am sometimes easily distracted. I often eat my favorite treat while I am doing homework or interacting with social media. I find that I often allow my ice cream to sit and it melts. After many frustrating days of accidentally allowing this tragedy to occur, I realized I could just put my ice cream back in the freezer until it was again frozen. The other alternative is to focus purely on my ice cream and allow the distractions to wait for me. Either choice is a good one!

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It was the most beautiful banana split that I have ever seen! In the middle of the bowl, there were three scoops of ice cream: chocolate, strawberry, and vanilla. On top of the ice cream were a banana and a thick web of chocolate and caramel sauces. A huge puff of whipped cream covered the sauces and a handful of crushed nuts dappled the whipped cream. On top of it all was a cherry, but I've never liked the soggy squish of cherries.

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One time my mom and I made ice cream. First, we added sugar and cream into a big glass bowl. We kept it frozen in the middle of a bigger glass bowl. While it froze, I stirred the mixture with a hand mixer. It was the first time that I had used one and it splattered ice cream mixture all over the kitchen. The rest of the mixture finally froze, so we ate some ice cream, and then put the remaining portions in the freezer so that it wouldn't get freezer burned. That was a great day!

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When it comes to making ice cream, you can do it the traditional way, by storing it in a frozen container, or you can use liquid nitrogen to freeze your mixture. There are some advantages to using liquid nitrogen. Since liquid nitrogen freezes the mixture faster, the crystal grains are smaller, giving the ice cream a creamier texture. The downside is that ice crystals grow faster in ice cream prepared using liquid nitrogen, so it must be stored at much colder temperatures. Both methods produce a distinct texture, and both are delicious.

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I can remember one time when I was little and I was very frustrated with one of the problems of ice cream making. After the process was completed and I wanted to enjoy some of my product, it was too hard for me to scoop and I had to get help or I had to wait until it thawed a bit. I didn't like either of these choices because I liked to do things by myself. I figured out that I could store the ice cream on the shelf of the freezer door and it didn't get as hard as when it was inside the freezer on a shelf. My mom also told me that if we made it with less milk and more cream, the ice cream wouldn't freeze as much. She was right!

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