Callum sent along this great New York Times article on the evolution of soft-serve ice cream:
Young chefs around the country, with fond memories of Dairy Queen stands and Mister Softee trucks, are remaking soft-serve ice cream, with epicurean takes on traditional ingredients as well as some things never before seen spiraling out of an icy nozzle, like saffron, bourbon and jalapeÃ±o flavors.
At Sketch Ice Cream, a shop in Berkeley, Calif., boysenberry, balsamic Bing cherry, white peach and strawberry are the soft serves of choice this month; vanilla is always available.
I grew up with and am still totally partial to Carvel ice cream, one of the original soft-serve ice cream vendors. Carvel’s product is technically a frozen custard because it contains egg yolks, although it turns out that it also contains mono- and diglycerides, which come from natural sources but aren’t strictly necessary for a good soft-serve product. That won’t stop me from eating Carvel, since it tastes great and still has the best texture I’ve ever had in soft-serve ice cream, but maybe it’s time for me to branch out a little.