Scientists at the Universities of Dundee and Edinburgh are toiling in their laboratories to create ice cream that stays firm for a long time even in hot weather. The secret ingredient is a naturally occurring protein produced by a bacteria. This protein sticks to fat droplets and air bubbles, binding them with the water so that the ice cream remains rigid. The Telegraph reports that the protein can also "prevent gritty ice crystals from forming, ensuring a fine, smooth texture more reminiscent of luxury ice creams." Read the rest
The Ice Cream Store in Rehoboth Beach, Delaware sells ice cream flavored with ghost peppers, which are loaded with so much capsaicin that they make jalapeños seem like strawberries. One person who sampled the ice cream "vomited on the spot" and another took "a few licks and couldn’t stop coughing for a good 10 minutes," reports the Washington Post.
The store's website describes the ice cream this way: "Scorpion Sting ice cream with Mad Dog 357, Heartbreaking Dawns 1841, and Da' Bomb Ghost Pepper sauces added. Our good friends from the Two Fat Guys restaurant in Hockessin have also added in some fresh Ghost pepper mash. You WILL NOT be able to taste or buy this ice cream without first signing a waiver!" Read the rest
“Don't worry, the ice cream was provided specifically for the dogs.” Read the rest
This neat video from ChefSteps shows an interesting frozen dessert experiment for geek chefs.
A simple technique for making amazing soft serve at home, no fancy gadgets required.
Here's what you will need: some dry ice, and your trusty stand mixer. Never worked with dry ice? You can often buy some, cheaply, at your local supermarket or at a big box store like Walmart or Sam's Club. From there you just need to crush it up and slowly incorporate it into your ice cream base, and within moments you'll wind up with a soft, delightful treat you can transfer to a piping bag and squeeze into cones for your friends and family. Make sure to stock up on sprinkles—we have a feeling this is going to be a big soft-serve summer at your house.
This Turkish ice cream man is an official Gladwell 10,000-Hour Expert. (Thanks, Matthew!) Read the rest
I had the best gelato of my life when I was in Rome the week before last. I bought it at Caffè Tomeucci on Viale Europa. It wasn't too sweet and it had a great texture. The flavors were pistachio and chocolate pistachio. I'll never forget it.
Today I was looking at Tyler Cowan's Marginal Revolution blog, and he linked to an article titled "How To Spot Good Gelato From 15 Feet Away." One thing to look for, says the author, is the color of the gelato:
If the fruit gelati are made of pure, real fruit then they will be the color that fruit would be if you crushed it: berry flavors a deep dark off-black purple/red, apple white or brownish or yellowish sometimes with flecks of peel, and banana a rather unappealing shade of gray. If, on the other hand, banana is a cheery yellow, apple a perky spring green and berry flavors are the light-ish color of blueberry yogurt, then the gelato before you is a mix of milk with food coloring plus fruit extracts or artificial fruit flavor. Pistachio similarly should be the color of crushed nuts, not bright green… The pistachio on the right here is clearly very artificial.
The operator of an ice-cream van in south London was removed from his sweet beat after being charged with driving drunk. Parents concerned about the smell of alcohol summoned police, who found him to be over twice the legal driving limit. While this remains "relatively low" by British drunken-driving standards, the judge said that the nature of his vehicle was a "serious aggravating factor," and issued a 20-month driving ban. Read the rest
It is 83 degrees in Aspen, Colorado—just hot enough that I started dreaming of ice cream as soon as I stepped off the plane.
Now, if I do find some ice cream and give myself a brain freeze while woolfing it down, I will have a better understanding of what that nasty cold-food headache is and how to combat it, thanks to this Scientific American video.
One of the things I like best about the video: Learning that, despite the ubiquity of the brain freeze, it's still not 100% clear what causes it. In particular, there are several competing theories to explain why putting cold things in your mouth would make your forehead hurt. Nifty!
Scott Lynch was kind enough to place this photo of Ben "Ben and Jerry's" Cohen scooping up free ice-cream for the Occupy Wall Street protesters in the Boing Boing Flickr pool.
It has a face and a bite taken out of it.
It is also apparently crying and wearing rouge.