Will dripless ice cream keep the world from melting?
Nothing encapsulates the taste of pre-industrial cooking—handmade, small-scale, local—more than an old-fashioned, churned ice cream with a egg custard base. Especially if it’s salted caramel made with cream-top milk. But eat it while it lasts. (Quick non sequitur: “When Frosty Boy goes down, it’s a crisis for the community.” —A young cook in Werner Herzog’s Encounters at the End of the World, describing an ice cream machine in an Antarctic research station (via SEED).) Chances are, a few summers from now, it will be the only old-fashioned ice cream you can get. Currently, ice cream comes out of an electricity-sucking appliance in the kitchen. And before the freezer, ice cream has to be stored and travel frozen, at huge environmental cost. On top of that, dairy is a close second to meat when it comes agricultural inputs, making for a giant scoop of bad ecocredibility. But what if the corner store sold ice cream that didn’t melt, thereby reducing it’s threat to global meltdown? It sounds
