Is Ice Cream Still Ice Cream If It Doesn’t Melt, Isn’t Cold, or Tastes Like a Bagel? (New York Magazine)

Quoted: Richard Hartel, the scientist who co-wrote the book on ice cream (Ice Cream, sixth edition), is a food-engineering professor at the University of Wisconsin, Madison, who studies ice crystals. His current approach involves reexamining an age-old process: how exactly ice crystals form in a typical commercial freezer.