It’s been brutally hot here in the Midwest, with heat indices hovering in the 110-112 range for the past few days and signs pointing to another heat wave this weekend. So this new flower-based ice cream from Fraunhofer Labs sounds mighty appealing.
It has no dairy, gluten, animal fats or protein, and it’s cholesterol-free, says Fraunhofer. The ice cream is now on sale at a German supermarket chain.
London boaters craving a cold treat on a sunny day might not to have to head ashore to find what they seek. The HMS Flake 99 is the world’s first amphibious ice cream truck.
The truck was commissioned by Cadbury in honor of Britain’s National Ice Cream Week and has been driving (sailing?) around the Thames touting its wares. The Flake 99 is named for an ice cream treat and may soon be traveling to vacation beaches or to Venice to bring ice cream cones to gondola-riding lovers.
This week, if you've been watching television, you may have seen Dr. Nathan Myhrvold dipping his hand in liquid nitrogen on the Colbert Report or making a striped omelet on the Today show. We also saw the Modernist team at the New York Academy of Sciences, where everyone in the standing-room audience got a bowl of modernist pistachio gelato, which is made of nothing but pure pistachios ultra-homogenized into a cream.
Borrowing a trick from the Arctic snow flea could banish freezer burn
By Cliff KuangPosted 05.09.2008 at 5:06 pm 3 Comments
Putting food back in the freezer after it thaws causes ice crystals to grow, imparting the unwelcome crunchy texture and mildew-like taste of freezer burn. Now food chemist Srinivasan Damodaran of the University of WisconsinMadison has derived an edible antifreeze from papaya enzymes and gelatin. His concoction, which stunts ice-crystal growth, promises always-creamy ice cream and juicier T-bones, even after their third trip between icebox and table.