While many folks like to dish out ice cream immediately after getting it from the fridge, it actually is best to take the ice cream out of the freezer and let it sit for about 5-10 minutes. This is called "tempering," a step that helps maximize flavor release and enhance the overall taste.
Sandiness has been a defect that has plagued the ice cream manufacturer for many years. In fact it has been a problem ever since it became known that increasing the solids-not-fat content above that found in milk markedly improved the body of ice cream. About the end of World War I the ice cream industry was expanding rapidly and increasing the milk solids was a convenient and economical method of improving the eating quality.
Most ice cream history buffs believe that the originator of this beloved frozen treat is one Ernest A. Hamwi, a Syrian who'd been a sailor but as an American immigrant had a waffle stand at the 1904 St. Louis World's Fair (also called the Louisiana Purchase Exposition). Following is a popular version of the story: