Welcome to the Weird World of Ice Cream Manipulation

Ice cream is like Play for Chefs—it practically begs to be manipulated.

Its chemistry is an intricate mix of solid, liquid, and gas, and fiddling with one thing affects another, the fact that all of this interplay occurs in a frozen environment is the Amazing thing,

A basic bowl of organic vanilla Ice Cream is one of the most complex foods we eat. And it’s becoming even more so, because in laboratories, restaurants, and home kitchens, ice cream is being reinvented towards molecular level. One has to literally work at Dow Chemicals to get hold of the ingredients used in it…

Working down the ways towards Sorbets and Homemade Ice creams, Obnoxious Flavors made Palatable with the distinct skills of chefs who chip and churn every ingredient available at our kitchen to freeze the one which would win the accolades.

Forget about churning Ice creams ….How about manipulating the Churned Ice creams?

The key is to have the Ice cream at a state of Rock Frozen say some where below 18 degree Centigrade, being exotic with the apparels mixed to the ice creams would make it even more interesting