Daniel Radcliffe on Space Travel, Russian Literature, and Napoleon

dale may
dale may

Harry Potter might have worn the glasses, but the truth is it's Daniel Radcliffe who's a bit of a nerd. A self-professed history buff, lover (and sometimes writer) of poetry, collector of books, and trivia enthusiast who makes quizzes for fun, Radcliffe is our kind of guy. We sat down with the star—whose new film, Horns, is out on Halloween—to find out what language he's learning, the book he thinks everyone should read, and which historical figure he'd play on Drunk History. Plus, scroll down to see the awesome special edition cover that's going only to subscribers (click here to get it!).

You once said that school was hard for you but you learned to love learning on the Harry Potter set. What do you feed your mind these days?
I used to read a lot of fiction and now I read a lot of non-fiction. And I discovered a few blogs on Kinja that I like that just talk about interesting things—Deadspin is the one I got into it from, but [Kinja has] a blog for anything that you could possibly be interested in.

I also consume endless factual television programs. I have it in my head that if I go to bed watching something like [the Smithsonian Channel], I’ll retain it, and if I do it enough, then I’ll retain quite a lot, eventually. I was learning about Hittites last night. I remember thinking “That’s good that the Hittites have had a show,” because you don’t hear about them. All of the latest civilizations take their thunder away, but they were one of the first civilizations! They deserve a mention!

What do you consume, culture-wise?
I get a lot of my news off of Deadspin. I watch a lot of news on TV. I should read a newspaper, but I don’t, really. I think that’s mainly because it becomes clutter—I would forget to throw it out and I’d die under a pile of newspapers. But culturally I’m quite like low-brow in terms of the stuff I like to watch—faintly educational television where I’m getting something out of it, or it’s The Food Network, or just the worst kind of reality TV, like Millionaire Matchmaker. I watched an almost entire series of Top Chef the other day just because it was on. So I suppose culturally I’m not very cultured. [Laughs] That’s the thing—I’m mainly just interested in gathering information. I feel like half the stuff I learn doing quizzes and crosswords and remembering answers. Here’s a good question for you: Who was the first President of all 50 United States?

I’m going to flunk this. Hawaii wasn’t a state until the ‘50s. Who came after Truman? [Long pause] I give up.
Eisenhower! I like it because I feel like that’s a good pub quiz question. I also enjoy making quizzes for people—we started doing that a lot on Cripple of Inishmaan [on the West End] last summer. We would pair off into teams and we would have the team who won the quiz write the next quiz, and I just wrote a horrible quiz. They hated me! It was really good. It was based around the idea of things that you should know, but don’t. Like, what was the name of the third man that went to the moon? Michael Collins. I always feel like he gets forgotten, because he was in the command capsule. One of the most beautiful facts I've ever heard is that when he went around the dark side of the moon, he was the furthest away from any other human being than any human being has ever been. I always thought there was something strangely lovely about that. And I always thought that must have sucked to not get the recognition that [Buzz Aldrin and Neil Armstrong] got. I was a big fan of Michael Collins.

Photograph by Dale May

This version of our October cover only goes out to subscribers. Click here to try a sample issue, risk free.

Would you ever go to space? I wouldn’t—too much space junk.
Oh, really? Would you not go to space if you had the chance? I would let a few people go first—I would want commercial passenger space travel to become more common before I do it—but I would definitely go up there. I would like to do the vomit comet, actually, and the centrifuge and all that.

Today I learned that “fadoodling” was a 17th century slang term for having sex. What’s a really good fact you learned recently?
I learned the other day that prostitutes in England used to be called “Winchester Geese,” which is so weird to me. Winchester is a nice cathedral town in the south of England and that it was ever a byword for prurience is kind of amazing.

Where did you learn that?
My friend sent me a photo of just a plaque outside an old cemetery saying “This is where prostitutes, or ‘Winchester Geese,’ used to be buried.’” It was my birthday card, which made it weirder. I also learned not long ago that earwigs have two penises, one in case the other one breaks off—which it often does, apparently, during earwig sex.

Do you have a favorite British slang word that you think Americans should start using?
We’ve got loads! Bollocks is obviously a great word to dismiss something. We’re not a particularly hot country, but we have a lot of very colorful phrases for sweating. My favorite is one my friend used to say—“sweating like a glass blower’s asshole,” which is a delightful English phrase, very vivid. [Laughs] I know the phrase is good is when my girlfriend starts saying it, and one of those is “good shout.” If someone has a good idea or something, it’s “good shout”—I suppose it’s like saying “good call.”

I’d like to improve my British accent. What are some mistakes that people who are trying to do a British accent make?
People tend to pronounce everything very, very specifically. Like the word "little"—people in America say "li-tull." And nobody in England ever says it like that—we get lazy with the T sound. We don’t make it with the tip of the tongue behind the ridge of the teeth; it’s almost like a lateral S sound. The thing that’s hardest for Americans is they have an image of us all being sort of just very, very posh, and a lot of Americans can do a really posh British accent, but how people speak day-to-day is much harder to do. 

I wish I could give more tips! I would just relax the sounds a bit more. And whatever you do, however good your accent gets, never think that a group of English people will want to hear it, because we never will. We find it more embarrassing than funny.

Speaking personally, my American accent I hope is good, but most English people cannot do an American accent to save their lives, if that makes you feel any better. Everyone goes kind of Southern. If you ask people to do an impression of an American, they go deep South immediately.

Did you work with someone to help you with your American accent?
I did—I worked with an accent coach. But I had also done an American accent for a long time, just because when I was playing as a kid, I would give my action figures American accents. We’re just infused with American TV shows in England, and that’s mostly what I watched. I guess I learned my accent from The Simpsons, because that was my first interaction with America.

If you could pick any time to go back and visit, which would it be?
I would like to see the moment when Neanderthals and Homo erectus interacted—that far back. That’s the kind of history that I find most fascinating, because those are the moments when you see things developing that are recognizably and uniquely human. If you go back to any other time, sure, the clothes are nice, but there’s typhoid and cholera! A brutal, short Neanderthal life to the age of 35 was probably what we were designed for.

Let’s say ghosts are real. Which historical figure would you want to haunt you?
Napoleon, or some other historical figure with a huge ego. Because you don’t want a mopey ghost. I’d quite like to meet John Keats, but I get the idea that his ghost would probably be very sad. Whereas, I imagine Napoleon’s would just be still raging and angry.

If you could buy any piece of art—no limits—what would you pick?
There’s a painting by Jackson Pollock called The Deep, which is not particularly like his other things. It’s almost like you’re looking through into a gap between two clouds into this sort of abyss, but it’s strangely beautiful.

Are you a wander-through-the-bookstore kind of guy or a buy-books-online kind of guy?
A wander-through-the-bookstore kind of guy, definitely. I went to the bookshop to buy my dad some stuff for his birthday the other day, and he got his books, but I got a lot more. I have this stupid rule that’s really an excuse to burn money, which is: if I ever see a book which I think that I might never see again, or if I’m suddenly interested in it, and I think “Oh well, I might never ever see this book again and be interested in it at the same time,” I just have to buy it then and there in the hope that one day I will get around to it or find something useful about it. I have bought a lot of books that I will never read that way.

Is there a book you think that everyone should read?
The Master and Margarita, definitely, by Mikhail Bulgakov. It’s imaginative, and hilarious, and magical in equal turns.

What are you reading right now?
Right now, I’m reading—I can’t believe I never read it before now—Slaughterhouse Five. Any kind of story where the author thinks, “Well, I can do whatever I like because I’m writing a book; I don’t have to be totally realistic; I can deal with this in as crazy a way as possible”—I enjoy that.

What’s the weirdest book on your bookshelf?
I had a book bought for me called The Cows, because my character in [The Cripple of Inishmaan], Billy, people talked about him staring at cows a lot. And there was this book written by a MacArthur Fellow [Lydia Davis]—obviously a serious writer, a really amazing writer. But she just wrote this very long prose poem about three cows outside her window. I won’t lie, I probably won’t read it cover to cover. 

Do you have any rare books?
I’ve got a couple of first editions of poetry. I got a book of Rupert Brooke poems—he wrote the famous, “If I should die think only this of me; That there's some corner of a foreign field but it’s forever England.” I’ve got an old collection of Yeats as well. It’s not a first edition, but it’s just old and nice looking. There is something about—I know everyone talks about it, but that would be one of my most pleasant smells in the world, the smell of old books.

That was my next question! Old book smell: Awesome or gross?
Awesome, absolutely awesome. Do you know what causes that smell?

It’s volatile organic compounds—I think there are 15 or so of them that combine to make old book smell. I can’t pronounce any of them.
Because it is, it’s delightful.

It’s the greatest. What character from literature are you dying to play?
I would like to do the voice or motion capture of Behemoth the cat from The Master and Margarita.

What about a historical figure?
I joked about Napoleon’s ghost earlier, but I am vertically ideal for Napoleon, so ... I would like to do the Drunk History of Napoleon. I was watching Drunk History again the other night and I was like, that’s the context in which I would like to play him.

One historical figure that I’m desperate to play is Lee Atwater—it’s modern history—in a film called College Republicans, which I hope will happen at some point.

We're pizza-obsessed at mental_floss, so I've got to ask. What’s your perfect pizza?
Probably, like, pepperoni and chicken with a little bit of gorgonzola.

Celery: yes or no?
No. Absolutely not. Although you will find that answer with almost every vegetable with me. I did a cooking show not long ago—they were cooking around me, and I was just talking about the movie—but at one point I had to admit that to a room full of kids. I was like, “I know I’m maybe a role model for you at this stage, which is not something I ever set out to be, and you should totally all eat your vegetables, but I do not.”

What’s a childhood game you love, or game you’re just really good at?
Table tennis I love, and am good at. And it’s the only kind of hand-eye-coordination-involving thing that I am actually good at, so I will say it unashamedly. But a childhood game? Jenga was good. Scrabble was really big in my house—my grandmother was always amazing at it. She beat us for years and years and years, and I remember the first time I actually started to do well in a game with my family, that was the first time I was like, “OK, I must be getting smarter. I must be growing up.” There was also another game called Mouse Trap, which I loved as a kid. I can’t remember any of the rules of it, but I remember there were like obstacles around the course and it was moving, and I enjoyed that as a child.

Are there any skills you haven’t mastered that you would like to?
I’d love to be able to play an instrument; I’m not sure if I’ll be able to get to a point where I can. I’d also love to speak another language. Language has been a thing that I’ve been fascinated by because it tells you so much about a people and a culture. The stories of words and word meanings and pronunciations is generally the story of society. I’m learning a bit at the moment.

Which language?
I’m trying to learn Japanese. Just to speak. There’s a film I hope to do called Tokyo Vice that has Japanese lines that my character speaks, and he’s supposed to be fairly fluent. I could just learn it totally phonetically, but I do want to have some idea of what I’m saying.

Japanese is very onomatopoeic. The word for wind is pyu pyu and if you want to upgrade that to a storm, you use gyu gyu. Hop is pyon pyon, and my favorite Japanese word is tokidoki, which means “sometimes” but it sounds like “hokey dokey.” There’s a thing you have to do in Japanese a lot which is quite fun—sometimes they'll take a modern Western word and just make it sound Japanese because they haven’t got a word for it for themselves. The word for granola bar is gar-a-nola bar, and McDonald’s is Mac-uh-Donna-roo-doh. I’ve got an amazing teacher, this guy called Shinsuke, and he’s great. I don’t know when I’ll get to use any of it, but I am enjoying it.

You’ve worked with a lot of different kinds of animals—cats, dogs, owls, and now a snake on Horns. Are you a cat guy, a dog guy, a snake guy?
I'm a dog guy, and I'm actually kind of a snake guy now. I ended up loving that snake on Horns. They’re really sweet after a while, especially because when they get cold, they just love your warm body—the colder they get, the more they kind of hang on to you. Princess Leia was the name of the snake in Horns— she got carried around in a Star Wars pillowcase—and she would do amazing things on camera that you couldn’t train a snake to do, like wrap around one of my horns [in the movie]. At that point I went “OK, Alex, I think she’s going to break the horn off.” The snake’s just trying to move, and you feel that power suddenly—like “OK, you can kill me if you wanted to.” I really enjoyed the snakes on Horns. They were almost like the ultimate prop. You don’t have to act menacing—you have a python around your neck.

You just look badass. The movie comes out on Halloween, so I have to ask: What was your best costume ever?
Halloween I would say is only just getting big in England, over the last 5 to 10 years. I’ve never been trick or treating in my life! I actually had a few good costumes, though. I was the King of fancy dress—that’s what we call it. "Fancy dress” is another good English phrase. When I was 7 years old, I ripped up an old Spider-man costume I had, found some fake nose piercings, sprayed my hair red, and went as Keith Flint, the drummer of Prodigy. When I was 14, I went to a Grease-themed party as David Bowie—I didn’t like the movie Grease at the time, so I was like, “I’ll be Bowie.” My friend was able to get me a lot of costumes that Jonathan Rhys Meyers wore in Velvet Goldmine. It was pretty awesome.

Also on the subject of Halloween: What kind of horror movies do you like watching?
I'm a fan of SyFy's movies and B-movie horror. Sharknado is Syfy’s most famous movie, but they've also got Megashark vs. Gatoroid. For proper horror films, The Shining is obviously a pretty great movie. But yeah, I'm much more into the beast movie thing, which is why I actually love [Horns director] Alexandre Aja's work. I was talking to him about Piranha 3D, and he was like, "I just wanted to make the bloodiest, sexiest version of a B-movie that I possibly could," and he did it. The number of ways that Alex had come up with for people to die in that movie? It's incredibly inventive. The death by motorboat propeller is my favorite—it's horrible. And what’s that other movie I haven't seen in awhile? ... Deep Blue Sea

With the LL Cool J song!
[Rapping] "Deepest bluest my hat is like a shark fin." LL Cool J is actually really good in that movie. He's the best character in that movie—apart from like, Sam Jackson's best ever death scene.

In Harry Potter, you had a lightning scar on your forehead. For Frankenstein, which is out next year, you wore hair extensions, and for this movie, you wore horns. What’s more annoying to have applied?
One hundred percent hair extensions. The lightning scar, on the first two films, we essentially painted it on, and after that we used Pros-Aide, which was like a glue [to put it on]. It was very simple. The horns were basically on a wire cage, and we hid the metal under the hair and then blended in the front. But the hair extensions took 14 hours to put in across two days and were a nightmare to live with and wash for the five months I had them. They're supposed to take 4 to 5 hours to take out, but I think we did them in two because I was just ripping them out of my head.

You’re slated to play Washington Roebling in a movie about the Brooklyn Bridge, which must be pretty cool for a history buff. When you're preparing to play an actual person, do you research a lot?
Yeah, absolutely you have to—I would feel weird not doing that. One of the great things about playing someone who is real is that a lot of the work has generally been done for you. There are tons of Allen Ginsberg autobiographies that I could look at [to play the poet in Kill Your Darlings]; his diaries actually were the main thing I looked at. It's about reading as much about the man and the history and the period as you possibly can. It's also one of the fun parts of the job, learning about your character—particularly when it's a real person and you find out interesting bits of information and you think “Oh, maybe we can work that into the story.”

The story of the Roeblings and the Brooklyn Bridge—I really hope we to get to tell that story. It's an amazing American story, and a story about a marriage that was so different from what people expected of a marriage in that time. That's why I think it’s particularly an important story to tell: Emily [Roebling] for the first half of the script is very much the sort of doting wife in a period film, and then you see her build the bridge. The equality in their marriage and the way they needed each other, and were so open about needing each other, feels very rare—like a story we don't often hear about in that era. I have kind of fallen in love with New York and so to make something that feels like a love letter to America but also very specific to New York as well, and what New York is to America … I hope it happens. It'll be great. It's a fantastic script.

What’s your favorite karaoke song?
Anything by Eminem, genuinely. If everyone joins in on the chorus I’ll do “Can’t Take My Eyes Off Of You,” the Frankie Valli song, because the rest of the song is high, but the chorus is really high.

What songs would you include on the soundtrack to your life?
My favorite song ever, and I totally forgot how brilliant it is until I listened to it again the other day, is “Walk on the Wild Side” by Lou Reed, and that would seamlessly obviously give way to “Can I Kick It” by A Tribe Called Quest because they sample it. And then there’s “Time For Heroes” by The Libertines, “Where Is My Mind?” by The Pixies, and “We Will All Go Together When We Go,” by Tom Lehrer. This could be such a long list I could keep going but I’ll stop there. Oh no, I won’t stop there: “EMI” by The Sex Pistols.

What, to you, is the most annoying sound in the world?
The sound of my own voice, specifically saying the words “you know.” It is my pause phrase, and instead of pausing—which I should just do—I say “you know,” even when I don’t know what I’m about to say! I’m sure there are more annoying sounds in the world, but that is the one that grates in my ear the most, and because I’m in a press tour at the moment, I’m hearing it a lot. I’m definitely at the point where I'm really starting to irritate myself.

Well they say that using phrases like that and "um" and "uh" actually helps people comprehend what you’re saying better. That is science.
[Laughs] That’s what I’m doing—I’m just making it easier for the rest of the people in the world to digest my massive thoughts!

Looking to Downsize? You Can Buy a 5-Room DIY Cabin on Amazon for Less Than $33,000

Five rooms of one's own.
Five rooms of one's own.
Allwood/Amazon

If you’ve already mastered DIY houses for birds and dogs, maybe it’s time you built one for yourself.

As Simplemost reports, there are a number of house kits that you can order on Amazon, and the Allwood Avalon Cabin Kit is one of the quaintest—and, at $32,990, most affordable—options. The 540-square-foot structure has enough space for a kitchen, a bathroom, a bedroom, and a sitting room—and there’s an additional 218-square-foot loft with the potential to be the coziest reading nook of all time.

You can opt for three larger rooms if you're willing to skip the kitchen and bathroom.Allwood/Amazon

The construction process might not be a great idea for someone who’s never picked up a hammer, but you don’t need an architectural degree to tackle it. Step-by-step instructions and all materials are included, so it’s a little like a high-level IKEA project. According to the Amazon listing, it takes two adults about a week to complete. Since the Nordic wood walls are reinforced with steel rods, the house can withstand winds up to 120 mph, and you can pay an extra $1000 to upgrade from double-glass windows and doors to triple-glass for added fortification.

Sadly, the cool ceiling lamp is not included.Allwood/Amazon

Though everything you need for the shell of the house comes in the kit, you will need to purchase whatever goes inside it: toilet, shower, sink, stove, insulation, and all other furnishings. You can also customize the blueprint to fit your own plans for the space; maybe, for example, you’re going to use the house as a small event venue, and you’d rather have two or three large, airy rooms and no kitchen or bedroom.

Intrigued? Find out more here.

[h/t Simplemost]

This article contains affiliate links to products selected by our editors. Mental Floss may receive a commission for purchases made through these links.

Meet Ice Cream Scientist Dr. Maya Warren

Maya Warren
Maya Warren

Most people don’t think about the chemistry in their cone when enjoying a scoop of ice cream, but as a professional ice cream scientist, Dr. Maya Warren can’t stop thinking about it. A lot of complex science goes into every pint of ice cream, and it’s her job to share that knowledge with the people who make it—and to use that information to develop some innovative flavors of her own.

Unlike many people’s idea of a typical scientist, Warren isn’t stuck in a lab all day. Her role as senior director for international research and development for Cold Stone Creamery takes her to countries around the world. And after winning the 25th season of The Amazing Race in 2014, she’s now back in front of the camera to host Ice Cream Sundays with Dr. Maya on Instagram. In honor of National Ice Cream Month this July, we spoke with Dr. Warren about her sweet job.

How did you get involved in food science?

I fell in love with science at a really young age. I got Gak as a kid, you know the Nickelodeon stuff? And I remember wanting to make my own Gak. I remember getting a little kit and putting together the glue and all the coloring and whatever else I needed to make it. I also had make-your-own gummy candy sets. So I was always into making things myself.

I didn't really connect that to chemistry until later on in life. When I was in high school, I fell in love with chemistry. I decided at that point I should go to college to become a high school chemistry teacher. One day I was over at my best friend's house in college, and she had the TV on in her apartment. I remember watching the Food Network and there was a show on called Unwrapped, and they go in and show you how food is made on a manufacturing, production scale. In that particular episode, they went into a flavor chemistry lab. It was basically a wall full of vials with clear liquid inside them. They were about to flavor soda to make it taste like different parts of a traditional Thanksgiving meal. So you had green bean casserole-flavored soda, you had turkey and gravy-flavored soda, cranberry sauce soda. And I was like, "Oh my gosh, like how disgusting is this? But how cool is this! I could do this. I'm a chemist."

I love the science of food and how intriguing it is, and I had to ask myself, "Maya, what do you love?" And I was like, "I love ice cream! I’m going to become one of the world’s experts in frozen aerated deserts." I found a professor at UW Madison [where I earned my Ph.D. in food science], Dr. Richard Hartel, and he took me under his wing. Six and half years later, I’ve become an expert in ice cream and all its close cousins.

How did you arrive at your current position?

I didn't actually apply for the job. Six years ago, I was running The Amazing Race, the television show on CBS. After I was on it, a lot of publications reached out wanting to interview me. I did a couple of interviews and someone from Cold Stone found my interview. They noticed that I’m a scientist, and they were looking for someone with my background, so they reached out to me. I was actually writing my dissertation, and I was like, "I'm not looking for a job right now. I just want to go home and sleep."

I originally told myself I wasn't going to work for a year because I was so exhausted after graduate school and I needed some time off. But I ended up going to their office in Scottsdale for an interview. At that time, I still wasn't sure if was going to do it or not because I didn't want to move to Arizona. It's just so incredibly hot. I ended up being able to work something out with them where I didn't have to move Arizona. I came on board back in 2016. I started as a consultant at first because I didn't want to move. But then I proved I could make this work from afar.

What does your job at Cold Stone Creamery entail?

I'm the senior director for international research and development for Cold Stone Creamery. A lot of what I do is establishing dairies and building ice cream mixes for countries all across the globe. Dairy is a very expensive commodity. Milk fat is quite pricey. Cold Stone has locations all over the world, and they all need ice cream mixes. But sometimes bringing that ice cream from the United States into that country is extremely expensive, because of conflicts, because of taxes, different importation laws. A lot of what I do is helping those countries figure out how they can build their own dairies, or how can they work with local dairies to make ice cream mixes more affordable.

The other part of what I do is create new ice cream flavors for these places. I look at a local ingredient and say, "I see people in this country eating a lot of blank. Why don’t we turn that into ice cream? How would people feel about that?" I try to get these places to realize that ice cream is so much more than a scoop. In the States, we have ice cream bars, ice cream floats, ice cream sandwiches. But many countries don’t see ice cream like that. So getting these places to come on board with different ideas and platforms to grow their business is a big part of my job.

Maya Warren

What’s your favorite ice cream flavor you made on the job?

I made a product called honey cornbread and blackberry jam ice cream. Ice cream to me is a blank canvas. You can throw all kinds of paint at it—blue and red and yellow and orange and metallic and glitter and whatever else you want—and it becomes this masterpiece. That's how I look at ice cream.

Ice cream starts out with a white base that's full of milk fat and sugar and nonfat dry milk. It’s plain, it’s simple. For this flavor, I thought, "Why don’t I throw cornbread in ice cream mix?" I put in some honey, because that’s a good sweetener, and a little sea salt, because salt elevates taste, especially in sweeter desserts. And why don’t I use blackberry jam? When you’re eating it, you feel the gritty texture of cornbread, which is quite interesting. You get that pop of the berry flavor. There’s a complexity to the flavors, which is what I enjoy about what you can do with ice cream.

What is the most rewarding part of your job?

One of the most rewarding things is being able to produce a product and see people eat it. The other part of it is being able to have a hand in helping people in different countries get on their feet. Ice cream isn’t a luxury for many people in America, but there are people in other countries that would look at it that way. Being able to introduce ice cream to these countries is fascinating to me. And being able to provide job opportunities for people, that sincerely touches my heart.

The last part is the fact that when I tell people I’m an ice cream scientist, it doesn’t matter how old the person is, they can’t believe it. I’m like, "I know, could you imagine doing what you love every day?" And that’s what I do. I love ice cream.

What are some misconceptions about being an ice cream scientist?

When I tell people what I do, they automatically think I just put flavors in ice cream. They don’t know that there’s a whole other part of it before you get to adding flavor. They don't think about the balancing of a mix, the chemistry that goes into ice cream, the microbiology part that goes into ice cream, the flavor science that goes into ice cream. There’s so much hardcore science that goes into being an ice cream scientist. Ice cream, believe it or not, is one of the most complex foods known to man (and woman). It is a solid, it’s a gas, and it’s also a liquid all in one. So the solid phase comes in via the ice crystals and partially coalesced fat globules. The gas phase comes in via the air cells. Ice cream usually ranges from 27 to 30 percent overrun, which is the measurement of aeration in ice cream. You also have your liquid phase. There’s a semi-liquid to component to ice cream that we don’t see, but there’s a little bit of liquid in there.

People don’t think about ice crystals and air cells when they think about ice cream. They really don’t think partially coalesced fat globules. But it’s really fun to connect the science of ice cream to the common knowledge people have about this product they eat so much.

If you weren't doing this, what would you be doing?

If I wasn’t an ice cream scientist, I think that I would have been a motivational speaker. When I was a kid, my parents would send me to camp, and I remember having a lot of motivational speakers that would come in and talk to us. I always wanted to do that as a kid. So it’s either between that or a sport medicine doctor, because that was the track I was on in college. So if I didn’t figure out food science, I probably would have gone back to sports medicine. But I’m glad I didn’t go down that path, because I think I have one of the coolest and sweetest jobs—pun intended—that exists on planet Earth.

You’ve been hosting Ice Cream Sundays on Instagram Live since May. What inspired this?

At the beginning of quarantine, I was like, "What am I going to do? I can't travel anywhere. What am I going to do with all this extra time?" I was on Instagram, and I started seeing people at the very beginning of this make all this bread. And I was like, "I need to start talking about ice cream more. Ice cream can’t be left out of this conversation."

I started making ice cream and posting here and there, and people would ask me about it, and I would ask them, "Do you have an ice cream maker?" I put a poll up and 70, 80 percent of people who replied did not have ice cream makers. So I was like, "How am I going to make people happy with ice cream if all I do is show photos and they can’t make it?" Then I decided to make a no-churn ice cream. That’s not how you make it in the industry, but it’s how you make it at home if you don’t have an ice cream machine. I think it was around May 3, I decided I was going to do an Instagram Live. I’m going to call it Ice Cream Sundays with Dr. Maya, and I’ll just see where it goes from there.

I did one, and from the beginning, people were so in love with it. Then I thought, "Whoa, I guess I should continue doing this." I’ve made a calendar. People really attend. People make the ice cream. People watch me on Live. I’ve always wanted to have a television show on ice cream. I figured, if I can’t do a show on ice cream right now on a major network, I might as well start a show on Instagram.

What advice do you give to young people interested in becoming ice cream scientists?

My advice is: If you want to do it, do it. Don’t forget to work hard, but have fun along the way. And if ice cream isn’t necessarily the realm for you, make sure whatever you do makes your heart flutter. My heart flutters when I think about ice cream. I am so intrigued with it. So if you find something that makes your heart flutter, no one can ever take away your desire for it. If it is ice cream, we can get down and dirty with it. I can tell them about the science behind it, the biology, the microbiology that goes into ice cream itself. But I just encourage people to follow their heart and have fun with whatever they do.

What’s your favorite ice cream flavor?

If we’re talking just general flavors, I love a good cookies and cream. I’m an Oreo fan. I also make a double butter candy pecan that is my absolute jam.