One of the biggest misconceptions about making ice cream is that it’s cold where it’s made. It’s not. On this Monday morning, a dozen humming freezers and coolers along the walls of Brain Freeze Creamery in Spokane Valley keeps the temperature at a balmy 85 degrees. “On a really hot day when everything is up and running, it gets to be 100 degrees in here,” said Nathan Purdum, 21, chief ice cream maker at Brain Freeze. “People always think it’s freezing where we work.” Purdum became an ice cream maker by chance/Pia Hallenberg, SR. More here. (Dan Pelle SR photo: Nathan Purdum pours a vanilla mix into an ice cream machine Monday at Brain Freeze Creamery)

Question: Favorite ice cream? Moi? Maple nut.