Heston Blumenthal, the Good Food Guide chef of the year, is set to serve up crab ice cream at the Royal Institution’s “Ice Cream Sunday” event this week.
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Visitors to the scientific seminar dedicated to ice cream will be treated to a three-course meal made entirely of the traditionally sweet favourite.
Blumenthal, who works at the Fat Duck restaurant in Berkshire, commented that he enjoys challenging people’s preconceptions about food: “Effectively anything can be made into an ice cream. Ice cream can be savoury or sweet,” he insisted.
The Michelin star winner revealed that he had thought of serving up “smoked bacon and egg ice cream” for the final course, but eventually decided against it.
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