Pink Chocolate Ice Cream

Made with Ruby Cacao

The ice cream is made to order by Creamistry, in Irvine, U.S. using ultra cold liquid nitrogen that insta-freeze’s the contents of each ice cream.

This flavor is only available for the summer.

16-Flavour Ice Cream Sundae

The “All of Them” platter of Milkjam Creamery in Minneapolis, U.S.

Video: Cold Facts on the Ice Cream Brain Freeze

Have you ever enjoyed a sip of an ice cold milkshake or taken a bite of an ice cream cone only to get an instant blast of pain or headache that lasts a few seconds? Don’t worry. You’re not alone.

Mayo Clinic neurologist Dr. Amaal Starling says the condition is a called cold stimulus headache.

Watch video at You Tube (1:00 minutes) . . . . .

Company Launches Ice Cream Made from Cow-free Milk

Catherine Lamb wrote . . . . . . . . .

Perfect Day is doing a limited release of three ice cream flavors made with its cow-free dairy. They’re selling 1,000 orders of an ice cream trio that includes a pint each of dry ice-packed Vanilla Blackberry Toffee, Milky Chocolate, and Vanilla Salted Fudge. The cost will be $20 per pint (so $60 total) plus shipping. That’s pretty significant, but compared to some of the fancier plant-based ice creams out there, it isn’t completely outrageous — especially when you consider the level of tech that went into making Perfect Day’s product.

Perfect Day makes its dairy by genetically modifying microflora to produce the two main proteins in milk: casein and whey. They combine the dried proteins with plant fats, water, vitamins and minerals to make a lactose-free product that has the same properties — taste, consistency, and nutritional breakdown — of milk.

According to Co-founder Pandya, the company landed on ice cream as their first product because it’s “synonymous with dairy delight,” and because there’s not a really good plant-based option for ice cream on the market right now. “They all lack the right mouthfeel,” he said. Perfect Day’s, however, exactly copied the experience of eating a spoonful of ice cream — without the odd iciness or aftertaste that can come with plant-based alternatives.

In tandem with their new product launch, Perfect Day is also doing a rebrand of sorts. They’re now calling their core product “flora-based” dairy, as the milk proteins are made by genetically engineered microflora, not plants or lab-grown cells. “We want people to know it’s plant-based but not from plants, it’s an animal product but without animals,” Pandya explained.

Since it doesn’t come from an animal, the company has to be careful about how they refer to the ice cream on its packaging. To avoid ruffling the FDA’s feathers, the flora-based ice cream will actually be labeled “frozen dairy dessert.” Pandya pointed out the importance of keeping the “dairy” term in there for safety, as Perfect Day’s milk would trigger dairy allergies just like the stuff made by cows.

Perfect Day’s master plan is to focus on B2B sales and provide their dairy technology to large consumer packaged goods companies in order to “make the greatest change possible,” according to Pandya. However, they decided to do this initial launch under their own brand to get their name out there and establish the legitimacy of their product. Eventually they envision partners putting “powered by Perfect Day” on their packaging.

Pandya said Perfect Day’s ice cream will be more widely available in 2020, either through partners or under their own brand. If you want to try Perfect Day’s flora-based ‘scream for yourself, you can order it starting now on their website.

Source: The Spoon

Steak & Bourbon Flavored Ice Cream

Longhorn Steakhouse mixed vanilla ice ceam with steak bits and served them with bourbon caramel, whipped cream and steak sprinkles.