It’s “ice” cream for heaven’s sake — the only food designed, formulated, manufactured, stored, distributed, and sold with the express intent to be consumed frozen. It’s not frozen pizza, nor a pack of frozen peas. Ice cream is different.

For decades, a singular objective has been to raise the temperature at which ice cream and related products are made, stored, distributed, presented for sale, and consumed. This is not necessarily “new news.” The cost of the ice cream supply chain and environmental considerations (e.g., reduced “carbon footprint”) seem apparent and compelling.