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This hot ice cream is made with methyl cellulose, a thickener that works much like Jell-o, but at much higher temperatures. This ice cream is actually poached to cook it; much different than。

So, to create hot ice cream, we take advantage of these properties by dispersing the methylcellulose hot_icecreamin a hot mixture, allowing it to cool (and hence dissolve), and then reheating it to above its critical gelation temperature to。

Hot ice cream. Recipes | 05 Jun 2015 | 2 min read. A truly sensational recipe from award winning avant guarde chef, Quique Dacosta of Quique Dacosta Restaurant, Spain.。

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