Non-Melting Ice Cream

The end of freezers?

It all happened by accident. In 2017 a chef in Japan discovered that polyphenols from strawberries could stabilise cream. Polyphenols - a compound found in plants and when added to Ice Cream they slow down melting by a few hours. University researchers then discovered that strawberry polyphenols bind to both water and oil, allowing ice cream to maintain its shape for hours at temperatures up to 40°C (104°F).

What Next? Scientists in Canada and Colombia are testing banana stem cellulose nanofibrils (CNFs) for similar effects. Instead of melting into liquid, treated ice cream becomes pudding-like when warm. University of Wisconsin researchers demonstrate the effect. Manufacturers may now consider replacing traditional stabilisers like guar gum with natural polyphenol sources such as green tea and blueberry extracts.

Artificial dye pledge in U.S. Ice Cream industry

Great changes coming

Over 40 major U.S. ice cream producers (over 90% market share) will eliminate seven synthetic petroleum-based dyes by 2028.

Why? Government pressure over children's additive exposure, potential cancer risks, and consumer demand for "clean label" products.

What will it mean? This represents the biggest ever market shift for the industry. Small and independent stores will not be involved in the change. As for the ice cream itself, some colour changes are expected, but taste and texture are unchanged. Companies will use newly approved natural colourings from butterfly pea flowers and gardenia. Great explainer video here from Steve Christensen at Scoop school.

Ice Cream imitating Art?

Creative worlds collide

The Art and Ice cream worlds have collided in a unique New York collab called OPAQUE. Australian Artist CJ Hendry and Jeni’s Splendid Ice Creams have combined to make a limited-edition, all-black ice cream flavour - “Layers deep, velvety smooth, wildly delicious”:

The collab saw a three-day pop-up in a completely monochromatic SoHo, NY store. Jeni's showcased their black flavour made with black cocoa, espresso fudge, and balsamic cherry. Both collaborators push it creatively. Jeni’s with unconventional flavours such as everything bagel and brambleberry crisp and CJ through her hyper realistic drawings and immersive experiences.

The concept behind OPAQUE is to remove colour, to push customers to think and rely on their other senses. Some great customer reactions were shared on insta, with some great views inside the pop up here. OPAQUE available for $12USD by the pint.

Michelin Star Ice Cream

How long is the list of Michelin star Gelato shops? Minimal.

Minimal in Taichung, Taiwan is the only Michelin Star Ice cream shop in the world. This staggering fact is down to the inspired Chef Arvin Wan. True to its name, the shop embraces minimalist aesthetics and ingredients, concealing a highly thoughtful and passionate technical mastery.

Wan's Approach: Rather than viewing his craft as traditional gelato chef, he uses gelato as a "structure" to showcase local Taiwanese flavours. He draws inspiration from perfumery and mixology with indigenous ingredients, grains, and medicinal herbs. Some of these Taiwanese-inspired flavours include Kaoling with lychee and green plum, pine needles with herbal tea and camellia oil, biluochun green tea with sugarcane and mountain angelica, and pu'er tea with grass jelly and camphor wood. He uses few stabilisers, creating a light and fresh product that has to be served immediately.

How they operate? Friday-Monday, 1:00-6:30 PM. Six rotating daily flavours. $5 for two scoops, $37 for all six.

After earning their star, Minimal eliminated their upstairs seven-course tasting menu for takeaway-only service, no seating, no toppings. It goes to show - product is everything. For a deeper dive: What Michelin inspectors had to say and Arvin on the above flavour inspiration.