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Cake day: July 9th, 2023

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  • Of course store-bought ice cream is soft. Have you noticed that they sell ice cream by volume and not by weight? They just add some more stabilizers, and basically “blow up” the mass with Nitrogen. Every liter of Nitrogen is a liter of ice cream more sold. Basically profit from the air. It is hard to get a cheaper ingredient except maybe water. And that is a bit harder to conceal.