Ice cream is moving way past the cone. (flickr user jelene (cc: by))
I scream, you scream, we all scream for ice cream! Baskin Robbins pushed the flavor profile of ice cream with its 33 varieties; Ben and Jerry upped the ante with cool names and unexpected mash-ups. (Peanut-butter-and-pretzel ice cream, anyone?) Now foodies are engineering new kinds of ice cream. Joining us to talk about ice cream’s ongoing makeover is writer Susan Burton. Also joining us is Alex Stupak. He is the pastry chef for the New York restaurant wd-50, a restaurant that is always on the cutting edge of food technology, and Alex Talbot a chef and co-owner of Ideas in Food.
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