Beth Marie’s Old Fashioned Ice Cream churns out 200 gallons of premium ice cream a day, five gallons at a time, from its Emery Thompson batch freezer machine.

And each batch of Beth Marie’s 100 flavors starts with area supervisor Margaret Rich’s secret-recipe 14 percent butterfat ice cream mix, plus some add ins, plus a healthy dose of middle grades physics.

Margaret took STEM Behind Cool Careers host John Urschel on a tour to give him a look at the math and science that are covered in Ice Cream, Cool Science.

For instance, a specific amount of mix goes into the machine where it is doubled in volume to ultimately produce unflavored ice cream.

“The proof of the science is in the eating,” John said as he enjoyed a STEM lesson in a bowl with co-owners Bob Moses and Ken Willis.