But, one of the best ingredients to upgrade your bread pudding, which will also simplify your recipe, is to use melted ice cream instead of the classic custard base. It might sound a bit odd to ...

Who'da imagined ice cream could become a legit part of a French toast breakfast? But, when celebrity chef Jacques Pépin makes ...

Sloppy sundaes and drippy cones could become a thing of the past as the wonders of science have uncovered a way to make ice cream nearly melt-proof. The innovation comes from (where else?) ...

The other reason is that when the ice cream melts, the original tiny ice crystals melt. Refreezing the ice cream makes larger ice crystals which makes the ice cream too crunchy. It’s the fat. The milk ...

Ice cream has a simple ingredient list – just cream and sugar, but as anyone who’s tried to make it knows, this frozen ...

Return the ice cream to the freezer as soon as you've served it to prevent it from melting then refreezing. To avoid any risk of food poisoning, don’t re-freeze ice cream that has melted.

When the liquid butter is cooled, the molecules slow down and reconnect to become a solid again. Could the liquid from the melted ice cream bar be put in the freezer to make ice cream again? Yes.