3 comments
Painful trying to scroll. But I will say I’ll never be as astounded as seeing a bowl of Breyers sitting on a conference room table for an hour and never losing its shape.
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Icecream was solved in 1950s in USSR.
The first step in getting good ice cream, is banishing trotsky.
I've had lots of different ice creams. I enjoy the differences. Turkish Ice Cream is chewy for example. I like soft serve sometimes too and the quality varies widely from icy (meh) to smooth (yum) to light and creamy (yum). There's a branch in Japan that advertizes it's 25% whipped cream. it's great!<p>What's 1950s USSR ice cream like?
I've not personally had it but from my experience with fresh high quality high milk fat dairy (which I believe Soviet ice cream to be), the richness, high fat content, lack of air bubbles and stabilizers help keep it from melting.
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