Glow-in-the-Dark Ice Cream
Here’s a food that deserves glowing reviews.
A man in England — that hot bed of all culinary ingenuity — named Charlie Francis has created glow-in-the-dark ice cream. And if you think a pint of Haagen-Dazs will set you back a few greenbacks, prepare to get your knickers in a vanilla-chocolate twist when you hear how much this latest study in excess runs.
Francis’ treat goes for the “glow, glow” price of $220 — per scoop. Guess you could say Breyer’s beware.
If the cost alone doesn’t make you wish you were lactose intolerant, then Francis’ science behind the product may do the trick. He used an imitation of the protein that makes jellyfish glow while underwater.
Francis makes his bright idea sound really appetizing when he says, “The protein we are using in the ice cream reacts with your tongue at neutral pH. As your mouth warms up the protein, it will raise the pH level and the ice cream will glow.” Now, doesn’t that sound delicious?
This is great and all, but, really, what exactly is the point of glow-in-the-dark ice cream? We get brain freeze thinking of any reason other than letting people see you’re enjoying some rocky road during a power outage.