If you’d like to sample ice cream like an expert, follow these step-by-step directions from taste master John Harrison.

1. Let the ice cream sit for five or ten minutes after taking it out of the freezer. This is called tempering, a step that helps maximize flavor release and enhance the overall taste.
2. Take a good look at the product’s color and texture. Does it seem appetizing? Part of tasting any food is the impression it makes on all the senses.
3. Using a spoon, scrape a small sample off the surface. Then invert the spoon so that the ice cream comes into contact with your tongue instead of the roof of your mouth. This is the most effective way of delivering flavor to the 9,000 taste buds in your mouth.
4. Coat your tongue with the ice cream. Roll it around and smack your lips. Let the complexities of the flavor build and spread. But don’t yield to temptation and swallow just yet, because the tasting process is not complete.
5. Close your mouth. Bring the ice cream’s aroma up through your nose to savor its scent.
6. Finally, let it slide down your throat and feel the taste sensation dissipate.

The first frozen dessert is credited to Emperor Nero of Rome. It was a mixture of snow (which he sent his slaves into the mountains to retrieve) and nectar, fruit pulp and honey. Another theory is Marco Polo, 13^th century bard and adventurer, brought with him to Europe from the Far East recipes for water ices.

The first ice cream parlor in America opened in New York City in 1776.

Dolly Madison created a sensation when she served ice cream as a dessert in the White House at the second inaugural ball in 1812.

The favorite topping is still chocolate syrup.

For more information on Dreyer’s, visit www.dreyers.com.