I have a few ideas, but I need the creative help of people who may know the answer to this mind freezing question.
In light of the Ice Cream Social at our house, Why is it that Homemade Ice Cream is so much harder to eat than store bought? Why does Homemade feel so much colder while you're eating it?
Is it the alignment of the atoms? Is the cold vacuum of space manifesting in between the milk and oreos that I used?
Please, I need to know...