Let’s start by making a bold statement: Cronut, meet your match.
As reported over the last week, An LA based desert company called Churro Borough has invented a churro ice cream sandwich. That’s right. Deadly. As we mentioned previously, churros are crispy, Spanish donuts covered in cinnamon sugar. Rogue dessert-er Sylvia Yoo’s twisted these donuts into flat spirals to form the perfect dish for a mound of her handcrafted, creamy ice creams.
She offers four standard ice cream sandwiches, a homemade rice and almond milk ice cream called horchata, Mexican hot chocolate, plus two seasonal flavours like orange creamsicle and berry panna cotta. They also serve ice cream shakes with churro fries to dip in and churro flavoured macarons called Churrons. Pretty confident we’re booking a trip to Cali for the LA Street Food Festival on June 28 if someone in Toronto doesn’t get on it, stat.
Now, imagine you’re walking down the street with an ice cream, licking away. Suddenly your hand feels cool and wet. You look down and yep, your ice cream has dribbled down your hand and it’s making a sticky, bloody mess. You’re not four years old so this is frustrating. Nothing ruins a cool treat more than it melting onto your shoes. Lucky for you, Canadians are smarty pants. McGill students have invented a no melt ice cream. Karine Paradis and Jonathan Khouzam are presenting Frisson at the IFT Annual Meeting & Food Expo in New Orleans this week. We want to see this stuff on shelves asap.
This is how it works: the ice cream is made with nitrous oxide and is stored in the cupboard. When you want ice cream you simply shake the package. In four hours the liquid will turn into creamy, smooth ice cream. Once the product hits the market you’ll be able to nurse your ice cream slowly and lovingly in the sunshine without it becoming a goopy pile of soup.
Let’s not get carried away. It never survives that long.