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Cold Stone Creamery's No-Melt Ice Cream Solidifies Dessert Trend



saltpepper
Salt and Pepper ice cream
at Humphry Slocombe.
Photo: Bradley Allen, Flickr.
Cold Stone Creamery last month introduced an ice cream that doesn't melt, which has led New York Magazine to say this week that Cold Stone's Jell-O-like dessert is proof positive that ice cream has become the latest playground for culinary innovation.

Indeeed, the world of frozen cream is much changed from those triple-threat Neapolitan cartons of chocolate, vanilla and strawberry many of us grew up with.

Just last month, our editors were smitten by Vosges' new curry coconut ice cream at the Fancy Food Show, Gourmet recently featured the wackiness that is San Francisco's Humphry Slocombe shop (prosciutto ice cream, anyone?) and Jeni's in Columbus, Ohio, peddles Thai chili ice cream alongside not so plain honey vanilla. In New York, Wylie Dusfresne serves a perfect miniature "everything" bagel -- made entirely of ice cream, naturally -- at his restaurant wd-50.

And now ice cream doesn't even melt? This New York magazine profile features a few of the scientists behind this mind-meld, including experimental Chef Alex Talbot.

Talbot recently served a bowl of hot ice cream to a friend. His buddy didn't notice he was eating hot ice cream until he was almost done. In the fellow's defense, it was laced with hot fudge, which would distract most of us.

What do you think of ice cream that doesn't melt?



[Cold Stone Creamery via New York Magazine]

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