Chuck

It's good stuff.

Is it this campy? I thought it was the country's best yogurt.

Is it this campy? I thought it was the country's best yogurt.

Is it this campy? I thought it was the country's best yogurt.

No, TCBY was great.

No, TCBY was great.

No, TCBY was great.

Yeah, I'm not the hugest fan. I love that stuff. Each bite is just like, it's just a trip through a flowery meadow. Every bite. Really? Yes.

Yeah, I'm not the hugest fan. I love that stuff. Each bite is just like, it's just a trip through a flowery meadow. Every bite. Really? Yes.

Yeah, I'm not the hugest fan. I love that stuff. Each bite is just like, it's just a trip through a flowery meadow. Every bite. Really? Yes.

I get the regular. like the yeah yeah just the i guess plain version yeah and then you throw in a little mango some blueberries oh look at you the white yogurt chips on top that's a good combination or if you want to go a different route there's like you know a chocolate crunch and maybe some other kind of um chocolatey delicious treat on top man i want some ice cream so bad

I get the regular. like the yeah yeah just the i guess plain version yeah and then you throw in a little mango some blueberries oh look at you the white yogurt chips on top that's a good combination or if you want to go a different route there's like you know a chocolate crunch and maybe some other kind of um chocolatey delicious treat on top man i want some ice cream so bad

I get the regular. like the yeah yeah just the i guess plain version yeah and then you throw in a little mango some blueberries oh look at you the white yogurt chips on top that's a good combination or if you want to go a different route there's like you know a chocolate crunch and maybe some other kind of um chocolatey delicious treat on top man i want some ice cream so bad

Yes. So ice cream... is a colloid, right? Yeah. Which is an unusual and complex substance. And actually, quicksand is a colloid. It's a colloidal gel.

Yes. So ice cream... is a colloid, right? Yeah. Which is an unusual and complex substance. And actually, quicksand is a colloid. It's a colloidal gel.

Yes. So ice cream... is a colloid, right? Yeah. Which is an unusual and complex substance. And actually, quicksand is a colloid. It's a colloidal gel.

Technically. I remember that. But ice cream is a colloid, and a colloid is a substance where you have things that don't normally mix that are mixed together. Right. And in this case, you have fat and sugar and milk mixed together with a little bit of air thrown in. And what you need to create a colloid is something called an emulsifier.

Technically. I remember that. But ice cream is a colloid, and a colloid is a substance where you have things that don't normally mix that are mixed together. Right. And in this case, you have fat and sugar and milk mixed together with a little bit of air thrown in. And what you need to create a colloid is something called an emulsifier.

Technically. I remember that. But ice cream is a colloid, and a colloid is a substance where you have things that don't normally mix that are mixed together. Right. And in this case, you have fat and sugar and milk mixed together with a little bit of air thrown in. And what you need to create a colloid is something called an emulsifier.

That's the bonding agent that holds everything together, these things that don't normally mix. And in the earliest cases, egg yolks were the emulsifier that held everything together. And, of course, if you're making ice cream at home, you can still use egg yolks as an emulsifier. It's an easy go-to thing. But...