At 15 degrees below zero, things freeze really fast. Milk, for example, turns icy as it solidifies, which is the premise for Freezia, a new ice cream shop in Post Falls. "I wanted to find a way to make the freshest product possible and get it — beginning to end — to the customer," says owner Shawn Carr, who was inspired to make his first batch of ice cream after picking huckleberries. He spent a few years trying different commercially available machines and experimenting with recipes making traditional ice cream. Then Carr discovered rolled ice cream, which originated in Thailand and debuted in places like New York, Los Angeles, Houston, and Philadelphia in recent years/Carrie Scozzaro, Inlander. More here.
Question: How often do you eat ice cream? Favorite kind?