All language subtitles for Modern.Marvels.S21E03.Food.Ice.Cream.1080p.WEB-DL.DDP2.0.H264-BTN_track3_[eng]

[upbeat music]

- [Adam] This sweet treat

is universally loved
the world over,

comes in every
flavor imaginable,

contains every toping and
every item imaginable.

It can be crunchy,

creamy,

chewy, gooey,

even spicy.

You can spoon it,
you can drink it,

you can put it in a dish with
all your favorite toppings.

I have to tell you guys,
this is one of those days

where I can't believe
I get paid to do this

because today we're going
to an ice cream factory.

[upbeat music]

98% of all US households
have ice cream at home

at this very moment.

And in fact, the average
American eats about 23 pounds

of ice cream per year each.

The US produces 1.5
billion pounds a year,

and ice cream is an $11
billion a year industry.

But ice cream is more
than big business,

Baskin Robbins,

Dreyers,

Carvel,

Dairy Queen,

Turkey Hill,

they're famous brands,

but they're also part
of treasured memories.

- [Tom Carvel÷ And year
your Carvel dealer

makes him loaded with
fudge and nuts,

and you can get fudgie with
an ocean to serve 20 people.

[upbeat music]

- [Adam] And today we will
answer some

of your most burning
ice-cream questions like,

where exactly did the
ice cream cone come from?

How are new ice cream
flavors created,

and how can I get that job?

Where, and when can you taste
ice cream at its very best?

And most importantly,

that delicious carton of
cookie dough ice cream

sitting in your
freezer right now,

we'll discover how it's
made from start to finish.

I scream for it,
you scream for it,

but today we get
the inside scoop

because this is Modern
Marvels' Ice cream.

[upbeat music]

[upbeat music]

- [Adam] Today, I'm gonna start
at the Turkey Hill Dairy.

It overlooks the
Susquehanna River,

right here in
Conestoga, Pennsylvania.

The dairy is a massive
operation that sits on 72 acres

and they produce over 70
different ice cream varieties.

Started as a humble
dairy in 1931,

it has now grown so big that
they produce 25 million gallons

of ice cream per year.

And today I am lucky
enough to have a tour

with this fine fellow,

who is also the great grandson

of the founder of Turkey Hill.

- That's correct.

[upbeat music]

- [Adam] Turkey Hill started
making ice cream in 1954,

using Derek's own great-
grandmother's home recipes.

And guess what?

They still use some of his
great-grandmother's recipes

for Turkey Hill's premium
label ice cream today.

So your great grandmother
made it by hand in 1954,

but how are you making
it in the 21st century?

Will you show me?

- Absolutely, let's
go check it out.

- Let's do it, all right.

- [Adam] Let's go make
some ice cream.

Today, Turkey Hill is
whipping up a batch

of chocolate chip cookie dough,

the number five most popular
ice cream flavor in America.

Before we get started,

I need to get kitted out
in some special gear,

both to protect me,

and to make sure the
only thing I'm adding

to the production process
are my brilliant insights.

- [Derek] So this is the
receiving bay.

So before we can
make any ice cream,

we've gotta bring
in some raw milk.

[upbeat music]

- [Adam] Whoa, look how
massive this thing is.

I mean, how much
milk does this hold?

- This tanker holds
about 6,000 gallons.

- How many cows
realistically would it take

to fill something like this?

- Hundreds.

Yeah, it takes a lot
of cows, several farms.

- How many of these
come in every day?

- We're averaging
about six trucks a day.

- Wow.

You know one of those big
concrete mixer trucks,

holds pretty close to
3000 gallons of concrete.

If you filled it with ice
cream from Turkey Hill instead,

you'd need 30 of them a day

to match Turkey
Hill's daily output

of 100,000 gallons of ice cream.

The milk is then offloaded

to the plants massive
60,000 gallon silos.

But first let's test this milk,

to see if it meets Turkey
Hill's high standards.

- Top of the world mom.

- [Mikey] Well, this is where
it's all....

- [Adam] Where does it hook to?

- [Adam] For this, I
get to work with Mikey,

the processing receiving tech.

- Oh, y'all hooked up.

- Make sure you don't jump down.

- No, no, no.

The wedgie is so real right now.

[Mikey laughs]

- So the first thing we do
is we check the temperature.

So the range for milk is
from 32 to 40 degrees.

- Okay

- There's the milk.

So we got about
35, that's perfect.

- [Adam] It's under 40, nice.

- Now we're gonna
get the sample.

- Okay, let's do it.

Check out the master
at work, what a boss!

This is awesome.

But they need two samples,
so now it's my turn.

- Good luck.

[calm music]

- Oh I suck, I'm sorry.

- [Mikey] We want the
sample inside the bag.

- [Adam] Yeah, yeah, yeah.

[both laughing]

All right so now we're
gonna take this to lab,

and look under a
microscope for bacteria.

- [Mikey] Bacteria
and antibiotics.

[upbeat music]

- [Adam] Antibiotics
are sometimes used

to treat sick livestock,

but no antibiotics should
ever make it into the milk

or ice cream you buy.

It's the law people.

- [Mikey] So no antibiotics.

Bacteria in milk can
make you very sick.

They don't help
the flavor either.

This is the new CSI, it's
cream science investigating.

- All right, so I'm
looking for the colonies,

right now I don't see any,
I think it's looking good.

- [Adam] Wow.

All right, so the next step is
taking it out of that truck?

- [Mikey] Yep we go hook up the
hose and start it up.

[calm music]

- 6,000 gallons of milk will
flow from our tanker truck

to the massive
storage silos outside,

ready for us to turn it

into delicious Turkey
Hill chocolate chip,

cookie dough, ice cream.

- Come on, let's go.

- [Derek] This room right here,

this is really where we
start to make ice cream.

But before we start that, I
want you to try these flavors

of ice cream that we've
got sitting right here.

They look like vastly
different flavors.

But they do have
one thing in common,

and I'd like you to
figure out what it is.

- So party cake, I'm
gonna take a spoon,

really dig in there
and get the good stuff.

It tastes like the essence
of an awesome ice cream cake.

Black raspberry.

Wow, okay.

OG vanilla,

oh my God, awesome.

Let's take ice cream
parlor vanilla.

Okay so for my fellow mint
chocolate chip lovers,

Oh man.

[upbeat music]

Oh man, come on.

All right.

So you asked me to discern
what the mint chocolate chip,

the vanilla, the black
raspberry, and the party cake

have in common.

Here it is ready?

- Lay it on me man.

the dairy milk isn't lost.

Feel like there's
milk in my ice cream,

that's the best way
I can describe it.

- [Derek] Yeah, absolutely.

- That's what I'm getting.

How far off am I?

- I think you're
like right there,

and really the thing that ties
all these flavors together

is they use the same
base ice cream mix.

- Oh wait.

Even, I mean,

could you think of, I mean,
you guys at home,

could you think of two flavors,

more different than these two?

Mint chip and black raspberry.

And they start with
the exact same base?

- Exact same base.

- [Derek] Let's do it.
- [Adam] Let's do it.

- [Derek] Okay Adam, I'll let
you select the recipe here.

- Okay.

- We'd like to do premium white.

- And how many gallons
should I enter?

- 3000.

- We're gonna make 3000
gallons of ice cream!

- 3000 gallons of ice cream mix.

That's 3000 gallons silo,

is actually gonna yield
about 6,000 gallons

of finished product,

because of the fact that
we add air to ice cream,

as well as other ingredients
such as cookie dough

and chocolate chips.

- [Adam] Time to fire
this batch up.

And sorry to disappoint
all you home confectioners,

but Turkey Hill keeps all
their ice cream recipes,

top secret.

Okay, you can't see
this, this is censored.

Let's light this candle.
- Woo hoo!

[machine whirring]

- [Adam] Please, after you sir.

- [Derek] Oh, all right.

- No harness, yay!

Hey, are you
looking at my bootie?

You know, not my tush, but
my bootie, see.

- [Derek] All right.

- [Adam] Wow!

[machine whirring]

- [Derek] At this point, it's
just milk and sugar.

So sugars are coming in up here.

- [Adam] Oh, that is
liquified sugar.

This is the
coolest thing ever.

There's like basically
like a waterfall

of sugar coming into
this, it's amazing.

Ice cream production
today looks very different

than it did prior
to the 20th century

when making ice cream took
some serious muscle power.

Back then ice cream makers used
hand cranked freezer buckets

simultaneously freezing their
mixed with ice and rock salt

while churning it to
keep it air rated.

Early American ice cream fans
included our founding fathers.

George Washington reportedly
spent $200 on ice cream

during the summer of 1790.

That's about $5,600 today.

And you know that Thomas
Jefferson wrote the declaration

of independence,
but did you know,

he also wrote one of
America's earliest recipes

for vanilla ice cream?

How we serve ice
cream has evolved too.

A key turning point
in that story happened

at the 1904 World's
Fair in St. Louis.

- Ernest A Hamwi, was a Syrian
vendor who was making zalabia

which are crispy
waffle like pastries.

And right next door, there
was an ice cream vendor.

And people were
buying his waffles,

and then quickly going
over to the ice cream stall

and getting their ice cream.

- That gave Hamwi an idea,

an idea we should still
be thanking him for.

He took one of his waffles,
rolled it into a funnel shape

and Presto, the ice
cream cone was born.

- There are many different
stories about the origin

of the ice cream cone,

but it's the 1904 World's Fair

that really solidifies
it as a popular item

and a vehicle for ice
cream here in America.

[upbeat music]

- [Adam] Today, the
biggest ice cream cone company

in the world is Joy Cone.

At their factory
in Pennsylvania,

they produce an astounding
10 million cones a day.

- I'm David George, I'm the
president and CEO of Joy Cone.

So Joy was started in 1918 by
my grandfather, Albert George.

Albert was a Lebanese immigrant.

The very first oven
was hand operated,

so it was really slow.

My dad took over in 1964,

he came up with the
Joy name for the brand,

and that's when we really
started to see some nice growth.

Today we make almost 3
billion cones a year.

- [Adam] Plant manager,
Tyler Tupper

is a 17 year Joy Cone veteran.

- We make sugar cones,
waffle cones, cade cups,

in many different varieties.

- [Adam] Their 550,000
square foot facility is big,

very big.

Imagine almost 10
football fields,

cranking out ice cream
cones, 24 hours a day,

seven days a week.

[diesel engine revving]

It all starts with a
daily delivery of flour.

Anywhere from eight
to 26 truckloads

arrive every single week.

- Each of the silos holds
about 150,000 pounds of flour.

In total will go through
about 50 million pounds

of flour each year.

[upbeat music]

- [Adam] From here,
the flour flows

into the batter room.

- [Tyler] So the first
ingredient

to be added is the brown sugar.

We use brown sugar because it
makes a much stronger cone,

it's better flavor, and it
gives it it's brown color.

In all we go through
about 7 million pounds

of sugar annually
here in this location.

The water is then added

and then the whole mixture
starts to get mixed together.

- [Adam] Once the batter
is mixed,

it can be pumped out to any
of 71 ovens in the plant.

- The patties go
through the oven.

It's about 350 degrees
in about 90 seconds,

and we make about 6,000 an hour.

At this point, when
the patties come out,

they're very soft and pliable.

The patties are then
fed into a spinner

which wraps the cone
and gives it its form.

- [Adam] At this point,
the cone is at its best,

fresh and warm.

Now it's time to
pack these babies up

and get them headed towards
your scoop of ice cream.

- [Tyler] And the cones are
automatically packaged

into a carton.

And then it goes into an
automated case packer.

It'll remain in the warehouse
until we need it for shipment,

at which point it will
be loaded onto a truck

and could really be shipped
anywhere in the world.

[upbeat music]

- [Adam] Including an
ice cream parlor near you.

If you love your
ice cream on a cone,

chances are you've
had a Joy Cone.

Back at Turkey Hill, it's
time to drop some science

on that ice cream mix
that we just made.

- This baby right here, this
is the pasteurization unit.

We heat the mix up to 180.

We run it through
these holding tubes.

- [Adam] So it holds
it at that temperature.

- Holds it, and it's timed
out to last 30 seconds.

From there we're gonna send
it over to the homogenizer.

- [Adam] Gotcha.

And those are those pistons.

They're actually gonna make
sure that all the particles,

the fat, the actual
milk particles,

the flavoring elements,
everything is the same size.

And that kind of evenness

is what makes that creamy
feeling in your mouth.

And then where does it go?

- So we're gonna drop
it down to 34 degrees,

before we put it
into a holding tank,

and take it down to
ice cream production.

- And the holding tanks
are just over here.

- Right out here, follow me.

- [Adam] Lead on.

Well, they say money
can't buy you love,

but it can buy your ice cream.

In fact, the world spends
about $175 million on ice cream

every single day.

Here at Turkey Hill,

we've got our premium
white mix churning

in these massive vats.

Now it's time to see
how it transforms

into chocolate chip
cookie dough ice cream.

[upbeat music]

- [Derek] This room can
hold about 100,000 gallons.

- So can this room.

[laughs]

- [Adam] Okay so we're actually
gonna get a chance

to try a sample from
these massive tanks.

- [Derek] Sure are.

- [Adam] So this isn't
ice cream yet,

this is just the base.

It hasn't gone through freezing,

and it has no added
flavorings or cookie dough.

I'm very curious to
see how it tastes.

- We're going to take
one of our syringes,

put it in the sample port,

slowly draw out
the ice cream mix.

- [Adam]. Okay.

- [Derek] Oh, look at that.

- [Adam] Oh, wow, look at that.

Okay we carefully withdraw this.

- [Derek] Excellent.

- Okay.

Wow flavored coffee
creamer, eat your heart out.

This is a prodo ice cream.

- It's a special
sauce right there.

[calm music]

- Oh, come on.

It's like the smell
old fashioned vanilla

is the first three
words that came to mind.

It's just amazing.

you will ever have ever.

[upbeat music]

Part of what makes ice cream
mix at this stage so delicious

is how creamy it is,

which reminds me of
another frozen treat

that we all know and love.

We can talk about ice cream
without talking about,

soft serve.

Soft serve has less
milk fat and more air

than hard ice cream.

You can't buy it
at a supermarket

because it takes a special
machine to keep soft serve

at a low but not completely
frozen temperature.

Soft serve wasn't
invented until the 1930s.

And as soon as it was, America
fell in love with it, fast.

By the 1950s, soft serve was
outselling hard ice cream

and estimated 150
million gallons of it

was consumed in 1957 alone.

But here is where it gets
even more interesting.

The origins of soft
serve are hotly debated

and this ice cream battle
royale involves two names

you just may have heard
of, Dairy Queen and Carvel.

Dairy Queen founder,
J.F. McCullough,

first sold ice cream in its
softer pre hardened state

in 1938.

He's sold 1600 servings
of his new product

in less than two hours the
first day he offered it.

But it took several years

before McCullough
perfected a freezer

that reliably
dispense soft serve.

It was actually based off a
machine used for frozen custard,

which is neither ice
cream nor soft serve.

- Frozen custard
by legal definition

has to have 1.4%
or more egg yolk.

People love custard,

because the egg yolk gives
it a more robust texture.

- [Adam] Meanwhile,
Carvel founder, Tom Carvel,

hit upon the idea for soft serve

when his freezer truck
broke down in 1934.

Realizing his product would
soon literally melt away,

Tom quickly started selling
it to anyone and everyone

who stopped by,
and was surprised

to find people loved the melty
softer version of his ice cream.

[upbeat music]

The rest is soft serve history.

[upbeat music]

Today, we're going behind
the curtain at Carvel

in Hackensack, New Jersey.

Since 1974, this
location has been run

by a husband and wife team

who trained under
Tom Carvel himself.

- Hi what can I get for you.

- That customer
walks in the door,

they have a hundred
percent of your attention.

[calm music]

- [Adam] While Tom Sasso
was training under Tom Carvel,

the company's
founder and namesake

was working on a new idea.

Ice cream cakes had
existed in America

since at least the 19th century.

Tom Carvel's
revolutionary concept

was to create themed
ice cream cakes,

using signature ingredients

and then tie them to
particular holidays.

Carvel's most iconic
cake was launched in 1977

to celebrate a whale of
a dad on father's day,

Fudgie the Whale.

His homemade commercials for,
it quickly became a sensation.

- It was Tom's voice.

[upbeat music]

- [Tom Carvel] Fudgie
the Whale is back.

That's a whale of a cake
for a whale of a dad,

at your participating
Carvel ice cream store yup,

and this year your
Carvel dealer makes them loaded

with fudge and nuts.

- We had a line out the
door waiting two hours

for that cake.

[upbeat music]

- [Adam] Today, Anthony
Simione will provide us

with a behind the scenes look

at how the famous Fudgie
the whale cake gets made.

- The crunchies are basically
the offline sauces crackers

broken up in a specific size,

so like this we're
able to spread them

in a layer of our cakes.

- [Adam] Carvel introduced
their flying saucer

ice cream sandwiches
way back in 1951.

They're made with rich
chocolate cookies.

- [Anthony] Brown Bonnet is a
chocolate shell that we use.

What this does is it
coats the crunchies,

it enables the cake
to stay together.

Carvel cakes, Carvel crunchies.

- [Adam] You can't
make an ice cream cake

without ice cream.

to the soft serve machine.

And the secret ingredient is...

...still a secret.

[upbeat music]

- [Anthony] It's a special
formula

that only a few
people know.

So once we take a cold
mold out of the freezer,

what we're gonna do is
we're gonna apply a layer

of vanilla ice
cream into the mold.

We're gonna put a layer
of crunchies in it,

next we're going to put
a layer of chocolate.

- [Adam] After five
hours in the freezer,

Anthony's Fudgie the Whale
cake is ready to be decorated.

- [Anthony] Once we've
added the fudge,

we add that layer of
delicious crunchies.

[upbeat music]

We hear many stories from
customers, why they buy fudgie.

It reminds them of happy times.

They wanna share fudgie
with friends and family,

and there you have
it, Fudgie the Whale.

- Ice cream is almost, Tom, I
think thought of it as a gift.

Even today, our
customers come in,

they're coming in to get happy.

You know, they are escaping back

to when they were 12 years old,

had no problems and
a cone in their hand.

- [Adam] You know you want
it, you know you love it,

you know you can
never get enough.

Ice cream, baby!

So fasten your seat belts,

because we're now
at my favorite stage

of the ice cream making process,

adding the flavors
and inclusions!

Inclusions are like toppings,

but swirled right into
the ice cream itself.

And Turkey Hill Manufacturing
Manager Michelle Finch

wants to put my taste
buds to the test

with some secret samples.

- Let's try the
blue one. [laughs]

- Oh my gosh.

It's like Smurf DNA, right here.

[intriguing music]

It tastes like the icing
on a birthday cake.

- Absolutely correct.

That's the icing that goes
in our party cake ice cream.

- That is crazy!

- Now let's blow your mind.

Let's put one of
those on your spoon.

[Michelle laughs]

- It doesn't make any sense.

It tastes like a cake and icing.

How did you do that?

How did you squeeze a
whole cake into a pebble?

- [Michelle] It's magic.

That's what makes our party
cake ice cream the best.

- Do you ever just mess
around with these things

and just make really delicious
little things to eat?

- [Michelle] Not
typically, but we can.

- All right, so, I'm gonna see.

I'm gonna start off
with some of these.

They look like roasted
salted almonds,

so they'll have a little
bit of a saltiness,

a little bit of

a kinda charred smokiness.
- Do you know what would

be really good on there?

- Let's say it on three. Ready?

One, two, three.

- [Adam & Michelle] Caramel.

- [Adam] Great
minds think alike.

All right, let's get it going.

[anticipatory orchestral music]

[laughing] Okay.

We've done it, here.

We've done it here.

R&D, call me!

Okay. Well, thank you
for letting me do this.

What do we do next?

- [Michelle] We're gonna go
into the production area,

and make cookie dough ice cream.

- Lead on, my lady!

[playful curious music]

- This is exactly where

the mix will come
into the flavor batch!

- [Adam] What's that?

- I'm gonna have you add
the cookie dough flavor!

- Thank you, thank you.

[Michelle laughs]

- [Adam] Our premium white
mix still tastes like vanilla

until we add this.

- [Michelle] That's the
cookie dough ice cream flavor!

- [Adam] That is so awesome.

- And you just made your first
cookie dough ice cream mix.

- I love it, and the
smell is amazing.

Cookie dough is one of the
country's favorite flavors.

In fact, it's hard to find
anyone who doesn't like it!

And you could say the same
for my favorite flavor,

mint chocolate chip,

which, legend has it,
was conceived in 1973

by a British culinary student

who won a contest
to provide ice cream

for Princess Anne's wedding,

or Neapolitan ice cream,
which was brought to America

by immigrants from Naples

in the late 19th century.

But other cultures have even
more variety than we do,

like squid,

cow tongue,

and raw horse flesh.

To be clear, not
just horse flesh,

but raw horse flesh.

You can chase all these flavors

the next time you visit Tokyo.

Not wetting your appetite?

The fact is that coming up
with new ice cream flavors

that appeal to large
swaths of the public

is an art in and of itself.

Welcome to an ice cream shrine

very few have been
blessed to enter.

The Dreyer's Grand Ice
Cream test kitchen,

where new ice cream
flavors are born!

One of the greatest ice
cream flavors of all time,

Rocky Road, was invented
by founders William Dreyer

and Joseph Edy.

Dryer's Grand Ice Cream

has been the company
name since 1948,

but in the eighties,

Dryer's was expanding
east of the Rockies

into markets that
were already selling

Breyers brand ice cream.

They decided to use the
Edy's label in those areas,

so their product wouldn't
be confused with Breyers.

Today, we get a secret glimpse
of the development team

as they test out a new flavor,

one that looks back to
Rocky Road for inspiration.

Dryer and Edy added
marshmallows and chopped walnuts

to chocolate ice cream in 1929,

and called their new
flavor Rocky Road

because America had just fallen
into the great depression,

and had a rocky
road ahead of it.

A big reason for Rocky
Road's enduring popularity

has to do with its texture.

The gooeyness of marshmallows
is a perfect counterpoint

to the crunch of the nuts,

so, taking that as inspiration,

the team uses brownies
to get the gooey texture

similar to marshmallows.

But what about the crunch?

First, they try chocolate rice.

- [Tester] I would
like the crunch a lot.

I'm not personally sold yet

that a rice crunch
goes well with brownie.

- [Adam] Next,
they dried toffee.

- [Agata] Toffee is yummy,

but is it taking away
from the brownie?

- [Tester] Yeah.

What was that material

we looked at a couple
of weeks ago, Agata?

- [Agata] Brownie brittle.

Let me have one of
those mixing bowls.

- [Adam] To find the right
crunch for their new flavor,

the team turns to
brownie brittle!

They mix it in with the
gooey regular brownies,

and also brownie batter.

- [Tester 2] Oh my gosh.

- [Tester] I think this is it!
- [Tester 3] That's so good!

The next step is to
refine the ingredients

and make sure the
new flavor works well

when produced on a larger scale.

- Take the brownies
up just a smidge more.

- [Adam] The development team

will keep working on the new
flavor until it's perfected

and ready for mass production
on the factory floor.

Back at Turkey Hill,

to our cookie dough ice cream.

- You're a pro!

- [Adam] These look
too good not to try!

- Cheers!
- Cheers!

What's different
about the cookie dough

in cookie dough ice cream,

and what do we add next?

Here at the Turkey
Hill ice cream factory,

we just put the
pedal to the metal

and added cookie dough to
our cookie dough ice cream.

It's delicious!

And it has, like, the
same granularity

of real cookie dough!

That's the thing that I love!

It doesn't taste artificial.

You could keep your tequila

to be a cookie dough shooter.

But I'm learning there is a
lot more than just cookie dough

in this cookie dough ice cream.

- [Michelle] So,
that's a liquid chip.

- [Adam] Wait, wait.

Liquid chip?

- Liquid chip.
- Like, liquid chocolate chip?

- Yeah.

When it goes into the ice cream,

it's like a little sheet
going into the ice cream,

and it solidifies.

- Oh, the cold of the
ice cream hardens it!

- Yes.

- They extrude
liquid warm chocolate

into freezing cold ice cream,

it hardens, and it breaks
in the churning process

so you get those
awesome, irregular bits

- [Elizabeth] Slivers!

that are rigid, and
they're a little chewy.

It's like chocolate chip 2.0.

It's amazing!

Liquid chocolate chips, people.

We are living in the future!

Our ice cream batch
is almost ready,

and here is where it
gets loaded into cartons.

And if you follow this pipe,

it goes all the way back to
right where we were standing,

where you see the cookie dough.

The cookie dough balls go in.

There's the chocolate.

So, you have the liquid
chip, the ice cream meet,

that cookie dough meet,
it gets mixed together,

the lids go in here,

and right here is literally
where the rubber meets the road.

Container goes down, and the
ice cream goes right here.

And look how creamy it is!

It's actually
closer to soft serve

than hard scoop ice cream.

I love when ice cream
is this consistency.

There's nothing like
it in the world.

- No, this is the best
way you can get it.

- I agree.

and when I die, I want you to
bury me in one of these tubs.

[upbeat music]

- [Adam] These cartons are
destined for home freezers

all across America,

but before the home freezer
became common in the 1940s,

ice cream was a destination,

and the places where
we enjoyed ice cream

became cultural touchstones,

starting soon after
the revolution in 1776

with the emergence of
the ice cream parlor.

- [Michael] Where ice cream
was particularly popular

in that sort of early
post-revolutionary period

was in these places
called pleasure gardens.

They would specialize in things
like ice cream and lemonade.

It was a relatively
respectable place to go,

versus the bars and the taverns

where no respectable
woman would be seen.

- [Adam] But as the
20th century dawned,

ice cream parlors had
to compete for customers

with a new ice cream
destination, the soda fountain.

The first soda fountains

actually appeared in drug
stores and pharmacies.

They marketed their soft
drinks as health tonics

with ingredients that
truly packed a punch,

like cocaine and the
digestive enzyme, pepsin,

before they expanded
their offerings.

- [Michael] They came up with
various kinds of new ways

of combining soda and ice cream,

so this is where you
get that ice cream float

that became popular
throughout the 20th century.

- [Adam] And with the rise
of prohibition in 1920,

soda fountains' popularity
exploded even more!

You could enjoy an
ice cold Coca-Cola

or Hires' root beer float

at more than 100,000 soda
fountains across the US.

- [Michael] Once they close
the bars and the taverns,

where are you gonna socialize?

- [Adam] Prohibition
ended in 1933,

and soda fountains have
since waned in popularity,

but the ice cream parlor
remains a top spot

for both high school dates and
family fun two centuries on.

[upbeat music]

We've made or mix,
added our inclusions,

and now we're finally loading up

those iconic Turkey Hill cartons

with our own batch of
cookie dough ice cream.

All right, so, now,
where are they going

once they're filled?

- [Michelle] At this point,

we're gonna take
every container over,

and put the code date on
the bottom of the container.

- [Adam] The code, so, like,

- [Michelle] Then they go
through a metal detector

'cause, of course,
we wanna make sure

that there's no foreign
objects in our ice cream.

- That's a metal detector?
- Yep!

- [Adam] So, we saw
quality control,

even coming from the milk.

But,

even on the way out,
they're getting a date,

a batch number, the
time they were made,

who is the operator,

and then they run
through a metal detector

for even extra added
level of safety.

- [Michelle] So, this
is the best part.

We're gonna taste the ice cream.

- Finally!

Hallelujah!

- So, this is your container.

- [laughing] Oh, my precious.

- So, there's two
parts to this, alright?

One is, we're gonna
dip through it

to just make sure that we've
got cookie dough pieces

and the chocolate chips
all throughout it,

and then, whatever's on
the lid, you can taste.

Hold it like a spoon.

- Oh, you do it like that?

- And we're gonna
dip through that.

- Oh, hell yeah!

- The best scoop of ice
cream you've ever had!

- I can eat it like
this? Right here?

[playful curious music]

[Michelle laughs]

- Good.

- [laughing] It's really good.

Oh my God.

This is unlike any ice cream
you're ever going to have,

'cause you know why?

Before you freeze it, I
think you really taste

the characteristic
of every ingredient.

You taste the cream,
you taste the milk,

you get the little tiny liquid
chips, the cookie dough.

It's a different soft
than the ice cream.

I'm telling you, if you
can go to a creamery,

if you go to Turkey Hill,

it's better than
every soft serve,

it's better than
every hard pack.

I just oh, I want a spoon and
some privacy. That's it.

[Michelle laughs]

- [Adam] Alright.

So, now that goes
to the freezer?

- We'll pack six,
- By 6?

- in a case.

That six pack will then
go into the freezer.

- If you, being nice,
patient, informed,

and letting me do fun
stuff weren't enough,

you gave me a bite of, arguably,

some of the best ice
cream I've ever had

in the coolest way imaginable,

so I'm giving you an air
hug and an elbow bump.

You're so cool, Michelle.
Thank you so much.

I'm gonna go find a treadmill,
and I'ma take some ice cream.

[Michelle laughs]

- [Adam] That's it!

is on its way to a
supermarket near you.

In many ways, the story
of ice cream in America

is like the story
of America itself!

It's been with us from
our earliest days,

and has grown and changed
just as our country has.

Whether in a cake or a cone

or straight off
the factory line,

it was amazing to
see how it's made,

Wow!

And meet the wonderful people

whose work brings
millions of smiles

to ice cream lovers,
like myself, every day.

Now, if I could only decide
which flavor I wanna have next.

Where do you guys keep
the mint chocolate chip?