One of the fastest ways to cool off in the summer is to enjoy ice cream, popsicles, or other frozen treats. But if "you scream, I scream, we all scream for ice cream," the scream may be from an immediate, intense headache, which sometimes is called a "brain freeze."

What's a brain freeze?

If you consume cold foods or beverages too quickly, the sudden temperature change may irritate the nerves in the roof of your mouth. These nerves may begin to have spasms, which in turn cause the blood vessels in your brain to dilate rapidly. The end result is an unmistakeable, fierce headache.

The British Medical Journal has reported that up to 1/3 of the population has experienced a brain freeze at one time or another, and it only seems to happen in the summer. Fortunately, the BMJ does not recommend giving up ice cream to cure this problem! To alleviate a brain freeze, you might try:

• Pressing your tongue to the roof of your mouth
• Slowly sipping lukewarm or room-temperature water
• Laying your head to the side

Of course, the best way to avoid a brain freeze is to enjoy your frosty treats more slowly. In addition to savoring every bite of your ice cream, you might want to try gelato, sorbet, or sherbet.

Gelato, sorbet, sherbet: what's the difference?

Gelato, sorbet, and sherbet are different than ice cream primarily in how they are prepared and whether they contain milk or egg products.

• Gelato, which originated in Italy, typically includes milk and sugar. It tends to have a more intense flavor and to melt faster than ice cream because it has a denser consistency. Authentic gelato is made with a forced-air freezer, which is different than a standard ice cream machine.
• Sorbet also originated in Italy. Typically its base is fresh fruit, and it does not use milk. Sorbets often are used to cleanse the palate between courses of a meal. Some historians say that Catherine de Medici introduced sorbet to France's high society when she married the Duke of Orleans (Henry II) in the 16th century.
• Sherbet can be described as a frozen dessert somewhere between sorbet and ice cream. Unlike sorbet, it often contains milk; however, it has a lower milkfat content than ice cream.

Creating a delicious frozen dessert is limited only to your imagination. Whether you have ice cream, gelato, sorbet, or sherbet, be sure to savor it slowly to enjoy the cooling effect, taste the delicious flavors, and avoid a brain freeze!

Recipes

Fresh Berry Puree for Gelato

3 cups blueberries, plus 2 Tbls. lemon juice
OR
3 cups raspberries or blackberries, plus 1 Tbls. lemon juice
OR
3-1/2 cups hulled strawberries, plus 1 Tbls. lemon juice

In a blender or food processor, puree your choice of berries and lemon juice until very fine. If you select raspberries or blackberries, strain the puree over a bowl and discard the seeds. Use the pureed berry mixture to make gelato (recipe follows).

Fresh Berry Gelato

Fresh berry puree (explained above)
1/2 cup sugar
3 strips of lemon peel, each 1/2 inch wide
2 Tbls. cornstarch
2 cups low-fat or non-fat milk
2 tsp. vanilla extract

In a blender or food processor, prepare your choice of fresh berry puree as explained above. In a large pan over medium heat, combine sugar and lemon peel. Use a wooden spoon to press the peel against the sugar to release the lemon essence. Mix in cornstarch and milk, stirring constantly with a whisk until the sauce boils, about 5 minutes. Continue to boil for 1 minute. Remove from heat and discard lemon peel.

Stir the fresh berry puree and vanilla into the sauce until blended smooth. Cool, cover, and chill in the refrigerator until cold, at least 1-1/2 hours or overnight.

Pour into a gelato freezer (or an ice cream maker) and process according to the manufacturer's directions. Or, pour into a plastic container and place in the freezer, stirring occasionally, until soft-frozen and difficult to stir. Garnish gelato with additional berries and serve immediately. (Gelato can be stored in the freezer up to 3 weeks.)

Nectarine Sorbet

2 pounds fresh, ripe nectarines
3/4 cup sugar
1/4 cup light corn syrup
1 orange

Cut the nectarines into thin slices and remove the pits. Place the nectarines, sugar, and corn syrup in a large bowl and mix well.

Grate the orange peel and store the zest in the refrigerator. Slice the orange in half and squeeze to release the juice. Stir the orange juice into the nectarine mixture. Cover and chill overnight.

Puree the nectarine mixture until smooth, then strain by pressing the mixture through a strainer placed over a bowl. Process the nectarine puree in an ice cream maker according to the manufacturer's directions. Then put the sorbet into a freezer-safe container and freeze. To serve, sprinkle the grated orange zest over the sorbet.

Cherry Sherbet

2 cups pitted cherries
1 Tbls. almond extract (or almond liqueur)
1/4 cup water
1 tsp. cornstarch
3/4 cup sugar
3/4 cup milk
1 cup plain or vanilla yogurt

Place the cherries and almond extract in a food processor or blender. Slowly add water (up to 1/4 cup) until the mixture is pureed, then strain.

In a saucepan over medium-high heat, mix together cornstarch and sugar. Slowly add milk, continue to stir constantly, and bring to a boil. Reduce heat and continue to simmer for 2 minutes, stirring occasionally.

In a large bowl, mix together the cherry puree and milk mixture. Stir in yogurt and mix until well blended. Chill until cold. Process the mixture in an ice cream maker according to the manufacturer's directions. Then put the sherbet into a freezer-safe container and freeze.