According to neuroscientist Rachel Herz, the pleasure of the first spoonful of ice cream is due to sensory specific satiety, a biological experience of novelty that diminishes as we eat.
Sensory specific satiety is an innate self-boundary-setting system that compels individuals to crave a variety of foods after initial consumption, nudging us away from overindulgence.
Homemade ice cream typically has a short shelf life of about three weeks, while store-bought ice cream can last two to four months if properly stored.
Quality deterioration occurs after the designated shelf life of ice cream, leading to flavor loss and a lack of sensory appeal, necessitating proper storage methods.
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