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Nevertheless, we cannot deny that technology ice cream to make it smoky. Low-temperature cold ex-
brings a lot of possibilities to ice cream. A hundred traction to obtain plant cell fluid so that it can transform
years ago, when chefs created ice cream, they created more different ingredients into flavors. “Every step of
a new form of dessert. Nowadays, chefs and ice cream technological development is encouraging innovation in
makers are still trying to subvert people’s perception ice cream,” Subraina said.
of ice cream thanks to the most advanced technology When talking about what’s the next wacky ice
in the food industry. One of the most recognized cream they want to create, both Subraina and Joane al-
technologies used in ice cream is molecular gastron- ready got some ideas they want to try. As Halloween
omy. Initially introduced by the legendary Spanish drew near during our interview with Joane, she told us
restaurant El Bulli, again a world-famous fine-dining that she was trying to infuse the sweet and salty Japanese
restaurant has now become the selling point for a few curry flavor into the plant-based pumpkin ice cream as
ice cream brands. a special flavor for the holiday. Meanwhile, Subraina is
For example, the chain brand Creamistry uses liq- thinking of getting hands-on experimenting with seafood
uid nitrogen to instantly freeze ice cream. It not only or pickles. However, whatever it would be, Subraina
gives the ice cream a more decadently rich creamy flavor believed that the core is to make the ice cream flavor
but also makes it possible to turn any ingredient into ice interesting and tasty while aligning with her goal of
cream flavors. Other critical technologies that help ex- making the best use of local ingredients.
pand ice cream flavors are advanced food processing As for future innovation in the ice cream industry,
technology, new storage methods as well as cold chain ice cream entrepreneurs should never forget to “stay
transportation. These technologies help to bring rare consistent, stay creative. Be brave, be bold, be different
ingredients to the studios and into customers’ hands as with creating flavors,” as Joane suggested. Today’s wacki-
new wacky flavor ice creams. Moreover, smoking equip- est ice cream flavor could be the most common and welcomed
ment can allow ice cream makers to replace the air in flavors ten years later. Who knows?

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