I scream, you scream, we all scream for... yeah, yeah, yeah.
If we're already screaming for regular, ol' ice cream, then what should the reaction be for ice cream that glows in the dark?!
Well, let's all prepare our best primal, childlike response for the frozen sorcery being served up in Charlie Harry Francis' ice cream shop/laboratory. He has concocted an ice cream that does in fact glow in the dark. Which is crazy. It's also made from jellyfish, so, crazier.
Francis is like the Willy Wonka of the ice cream world, right down to the top hat. His Industrial Age-inspired, self-described "experimental ice cream" company, Lick Me I'm Delicious, has turned out more than 200 innovative flavors, including beer, maple syrup and pancake, and olive oil and basil.
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For his next trick, Francis has conjured up this glow-in-the-dark ice cream, which uses a synthetic jellyfish protein to achieve its luminescence. "The protein we're using in the ice cream reacts with your tongue at neutral pH," he explains. "So without getting too sciencey on you, basically as your mouth warms up the protein, it will raise the pH level and start to glow."
Francis told HLN the ice cream is flavorless on its own, "although I added in some fresh vanilla to give it that good old-fashioned ice cream flavor."
We'll have to take his word for it. That fake jellyfish protein doesn't come cheap, so a scoop of the stuff will cost about $255. Which is too bad, because we can see a huge market in the black-lit, Pink Floyd-postered dorm rooms of cash-strapped students around the world.
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Francis also created a non-jellyfish, DIY sorbet version which relies on tonic water to glow. Though unlike the original, this one doesn't glow on its own. "The gin and tonic sorbet requires UV light to glow. This is because the quinine in the tonic water glows under Ultraviolet light."
Francis was kind enough to pass along the recipe for this version, so you can try it out at home and impress the pants off of anybody who steps into your kitchen:
Glowing Gin & Tonic Sorbet
1 2/3 cups caster sugar
3 1/2 cups tonic water
4 tbsp gin
1 ultraviolet light (HLN note: Do not eat the light. It is there to be a light. Not food.)
Warm half the tonic water with the caster sugar over low heat, stirring until the sugar is dissolved.
Pour in the rest of the tonic and the gin.
Transfer to an ice cream mixer and leave to freeze.
Serve under a UV light and enjoy your delicious glowing snow cone.
Follow Jonathan Anker on Twitter @JonFromHLN