Back when it was hot out, we undertook a very serious scientific mission: gorging ourselves on seven types of supermarket vanilla ice cream in order to study the effects of overrun - the ice cream industry's practice of pumping tons of air into commercial ice cream.

You can think of overrun as really just a fancy word for increasing profit margins, since the more air they pump in, the less actual ice cream they have to put in your container,...

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In case you missed our newsletter, we have a whole bunch of new classes lined up for the next couple of months. If you don't see anything to your liking at the moment, be sure to check out the Classes page often, as we're always adding new things! You can also follow us on Twitter or Facebook for updates. 

One more thing: we're offering up a $50 gift certificate as part of Greenpointers' Sandy relief raffle. There are about a million and...

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MSG is our free monthly lecture series all about the history and science of food. Up this month: ice cream. 

Sarah Lohman of Four Pounds Flour will unearth the stories behind our favorite ice cream treats and share some of history's wildest bygone flavors--that may be due for a revival. By the end of the night, you'll be able to answer questions like: which came first, chocolate or vanilla? The ice cream sandwich or the ice cream cone?...

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On Saturday, May 7, from 7-10pm, we’re hosting what is sure to be the best zombie movie/charity event you’ve ever been to. Details below, and no rsvp necessary.

African Solutions to African Problems (ASAP) helps women care for children in rural South Africa who have been orphaned or made vulnerable by HIV. Two ASAP volunteers who worked in the South African bush for over a year, made a…wait for it…short, ZOMBIE MOVIE...

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By popular demand, we're hosting an ice cream making class next Sunday, February 13 at noon. We'll cover all the million different types of frozen desserts out there and how to get the flavors you want into them.

After class, you can stick around for an Ice Cream Club meeting, where people who make ice cream (and you) hang out and eat each others' concoctions--some awesomely weird, some entirely delicious.

There's only a very small handful of...

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