The soft ice cream
At first it is just cold , like regular ice cream. But once it is in your mouth, eating soft serve can taste remarkably like liquid plastic.
A classic summer treat that is served much warmer than regular ice cream which means your taste buds are not knocked out by the cold the swirl of a Mister Softee cone is hard to resist, especially when it comes from that music-blaring truck.
It was first poured into cones in Illinois in the late 1930s, when both J.F. McCullough (the founder of Dairy Queen) an-d Tom Carvel (the founder of Carvel chain of parlours in the U.S.) pumped cream with air to make the treat. The air content can vary from cone to cone, but at its highest can reach up to 60% (so the $1.75 is really for air, with a bit of ice cream).
The nutritional bonus is that all that air leaves less room for dairy fat. On the downside, a product that goes into a machine as liquid an-d powder an-d comes out two seconds later as a mix of solids an-d air before quickly melting back into liquid has more than its share of artificial ingredients.
But just how artificial is soft-serve ice cream. In the vein of Steve Ettlingers best-selling book Twinkie, Deconstructed, we break down all the ingredients in a chemical cone, at least, the ones that come after milk an-d sugar.
A classic summer treat that is served much warmer than regular ice cream which means your taste buds are not knocked out by the cold the swirl of a Mister Softee cone is hard to resist, especially when it comes from that music-blaring truck.
It was first poured into cones in Illinois in the late 1930s, when both J.F. McCullough (the founder of Dairy Queen) an-d Tom Carvel (the founder of Carvel chain of parlours in the U.S.) pumped cream with air to make the treat. The air content can vary from cone to cone, but at its highest can reach up to 60% (so the $1.75 is really for air, with a bit of ice cream).
The nutritional bonus is that all that air leaves less room for dairy fat. On the downside, a product that goes into a machine as liquid an-d powder an-d comes out two seconds later as a mix of solids an-d air before quickly melting back into liquid has more than its share of artificial ingredients.
But just how artificial is soft-serve ice cream. In the vein of Steve Ettlingers best-selling book Twinkie, Deconstructed, we break down all the ingredients in a chemical cone, at least, the ones that come after milk an-d sugar.
