Surprised it took this long for someone to think of it…
Beer ice cream. Yes, you read that correctly. Artisanal Canberra ice-cream maestros Frugii were serving a range of beery ice creams, including lager sorbetto and Bridge Road Chestnut Pilsner gelato. I chose the one made with 2 Brothers Voodoo Baltic Porter, and my goodness but it was a revelation. The richness and chocolaty tones of the porter translated so perfectly into the ice cream medium. There was a little fillip of hoppy sourness that peeked through and even a suggestion of carbonation, although that may have been my mind at work. It isn’t often that I’m truly thrilled and surprised at a food product anymore, but this won me over from the first taste. Well done Frugii.
You scream, I scream, we all transform an off-the-shelf Cuisinart soft-serve maker to extrude super-cooled and 3D-printed shells of ice cream! Three students at MIT, Kyle Hounsell, Kristine Bunker, and David Donghyun Kim, have created a homemade ice cream printer that extrudes soft serve and immediately freezes it so that it can be layered on a cooled plate.
The system is a proof-of-concept right now but they were able to print some clever shapes out of the sweet, sweet cream.
As you pour the espresso over the ice cream waffle, tapioca balls are released and you get a tasty treat that’s drink and dessert and chewthing and breakfast in one.