Molecular Ice Cream Shop

Molecular gastronomy has entered the world of ice cream, while a Turkish invention has made it possible to produce chewable ice cream. Cream Café in Chicago offers a unique experience to boost you ego if you are creative, as you are allowed to make your own ice cream. 6 liquid “bases” are available with 30 different flavourings to add. When you have finished your composition, the mix is cooled in liquid nitrogen for 35-55 seconds and then you can add one or more of the 25 kinds of topping to choose from. You can also order your personalised ice cream using a touch screen. Ice cream is usually soft and creamy. However, ice cream wasn’t always like this. Original ice cream first produced in the 18th century was made by adding crushed ice. An increasing number of ice creams contain solid parts as a result of some convergence between ice cream and solid food. However, ice cream can be made crispy or chewable without special ingredients. Using a traditional Turkish ingredient called salep, a frozen and chewable sweet called dondurma is made. Salep has been consumed for a long time as warm, milky beverage, but its frozen version was discovered accidentally. When its water content turns into ice, salep becomes chewable. However, powdered salep is not easy to come by, but we can make ice cream with similar qualities using stabilisers based on guar gum or konjac. Today, during the ice cream revolution, there is no reason why chewable ice cream should not become a success.