Macro Room’s time-lapse footage of ice cream bars and popsicles melting into the ground is simultaneously hypnotic and depressing, bringing on flashbacks to that time we dropped a bomb pop on the ground at age five and cried for an hour.
Frost advisories in mid-May, so we’re making the kitchen into a gourmet creamery with these oh-so-tasty flavors from Amoretti. Blending a bit into a smoothie or a bowl of ice cream gives us the feels (and is good dessert eating practice if the ice cream truck ever comes back out).
Crafted from temperature-retaining soapstone sitting in acacia wood jacket, these bowls can be pre-chilled to keep desserts from melting while the wood protects your hands from freezer burn. The stone can also be warmed for hot dishes.
It’s just like every other ice cream maker on the market, except you need to kick it for 20 minutes to stir and freeze the ingredients inside. If it weren’t for the plastic bits on the end, we’d try ice cream dodgeball too.
The fine folks at Brewer’s Cow have concocted several flavors of ice cream infused with beer. They’re working on a Chocolate Truffle Stout made with Thomas Hooker that we can’t wait to taste.
Alex Garnett’s ice cream cone pendant lamps are the perfect place for twisty CCFL bulbs. Despite how tasty they look, we don’t encourage licking the bulbs or crunching down on the earthenware cones.
Awesome Stuff from Technabob, MightyMega and 95Octane