Cooling Off Gets High Tech


Alina Velo, Staff Writer

The ice cream industry only gets more and more creative from here. Ice cream is being presented in waffles, macaroons, donuts, even with cereal. You may have heard of a dessert in particular called “Dragon Breath.” It’s liquid nitrogen based dessert cereal balls that’s not only delicious, but keeps you entertained as well. Now that liquid nitrogen is being included definitely expect your ice cream to be more creamy, fresh, and dense. It’s a faster way ice cream is being made. There’s no need for ice, salt, and electric ice makers. Just some liquid nitrogen at -320°F with favorite flavor and milk, you’ll have your cooling ice cream in no time. The Ice- Cream Lab, have a handful of flavors for you to pick from with amusing presentation. They have your classic vanilla, a blue velvet, and cookies and cream flavor. The IceCream Lab even has a caramel popcorn base with chocolate drizzle on top that they call “Movie Time”. If you’re more on the adventurous side, Salt & Straw may be your best bet. They serve bizarre flavors such as Peach Crumble Bars, Pear and Blue Cheese, Honey Lavender, and even Freckled Woodblock Chocolate. Personally, I really enjoyed their old fashion Root Beer Float where they provide the actual beverage for you to both drink and put in your drink. Junior, Lilly Hernandez has yet to try ice creams from these shops, but that doesn’t mean that she’s not willing. Lilly finds these creative ice cream flavors, presentations, and ideas very distinctive in the best way possible. “If I had to choose one flavor to try I’d try the Bone Marrow & Smoked Cherries, because of its intriguing name.” Local spots getting into the high tech desserts include Chelo Creamery in or Zero Degrees both City of Industry