Originally published at: Ice cream in China doesn't melt, even under a flame, sparking controversy | Boing Boing
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Not solely a China issue, although perhaps it’s more extreme there.
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Bleh. I’m one of those folks who prefers ice cream “soup”.
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I haven’t had it in a while but I used to love that stuff. The amazing toothsomeness of a water chestnut with the sweetness of ice cream. 
To the original post, having recently gone out for ice cream when it was about 90F here, I can see the allure! It was a race, and one had to thread the line between “ice cream headache” and “melted mess running down arm.”
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Right? We make a few batches a year and because it only contains heavy cream, sugar, flavoring (real vanilla extract, creme de menthe, similar) and fruit/chocolate chips, it friggin melts!
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If I have vanilla i like to add milk and make a soup!
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I happen to know that REI carries in in their camping food area, if you have a hankering for it. It ain’t cheap, though.
To my mouth, it feels more like the marshmallow bits (‘marbits’?) from certain breakfast cereals, but it still tastes like ice cream.
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What are these peasant complaining about? Do they have any idea how expensive it can be to get an otherwise cheap and unexceptional part in its extended temperature range variant?
The lighter test suggests that they are getting military grade extended temperature ice cream here; where is there thankfulness?
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Melamine has a melting point 10x higher than 31 C. There have been scandals in
China with melamine being sold as milk. Just saying.
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No thanks.
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It’s also a floor wax.
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Saying your product meets Chinese national food safety standards doesn’t inspire a huge amount of confidence.
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It’s a dessert topping!
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People were sentenced to death over that. I don’t see any major Chinese companies risking using melamine there now.
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I’m guessing if you held a lighter to regular ice cream it wouldn’t melt right away - inertia.
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McDonalds shakes do the same thing (or they used to - been a long time since I’ve been there).
They have some sort of thickening agent in them, and stay that way even at room temperature.
Wow, this is just like that episode of American Dad about Chinese ice cream.
