Dots to Talk About
After Flyte chef Bobby Benjamin's dramatic display of showmanship at Iron Fork, we've been all abuzz about Dippin' Dots—or at least about a non-trademark-infringing use of liquid nitrogen to create tiny frozen balls of flavor such as Bejamin's tomato-and-fiddlehead-fern “snow” from Iron Fork or the roasted parsnip “snow” that recently accompanied a seared blue marlin entree at Flyte.
So imagine our delight when the Dippin' Dots marketing team—including founder Curt Jones' daughter—stopped by our office this morning with samples of their new product, Dots 'n Cream. Packaged in traditional pint cartons, Dots 'n Cream is standard ice cream riddled with frozen pellets of the so-called Ice Cream of the Future. The Dot Squad also brought bags of original Dippin' Dots in a variety of flavors, which must be held at minus 40 degrees Fahrenheit to keep from melting. Since we lack the necessary cryogenic equipment for long-term storage, we ripped into the pouches of Dots before they melted, despite the fact that it was breakfast time.
Who doesn't like tiny beads of ice cream? Even though they are so cold they rip the skin off your tongue and lips, Dippin' Dots are just plain fun. Better still are the cartons of Dots 'n Cream, an intriguingly textured confection—we particularly enjoyed chocolate ice cream with mint Dots—that is stable at higher temperatures and consequently less injurious than the original minus-40-degree pellets.
Pretty soon, you'll be able to find Dots in Cream at Kroger and Walgreens. For now, you can try them and all Dippin' Dots products at four locations in the Nashville area, including two new pilot stores at 1100 Hillsboro Road in Franklin and Old Hickory Boulevard at Nippers Corner.
The Hillsboro Road location will celebrate its grand opening and the 20th anniversary of the founding of Dippin' Dots this weekend. On Saturday and Sunday, the store will offer discounts, games and prizes. On Saturday, Dippin' Dots inventor Curt Jones, a Nashville resident, will be on hand to demonstrate the science behind his famous frozen BBs at 1:30, 3 and 5 p.m.
(Someone please tell Chef Bobby.)
Comments
Hey, wait a second...
I distinctly remember seeing Dots 'n Cream in stores a couple of years ago. Must have been test-marketing it. I didn't try it. I haven't had Dippin' Dots since I was underwhelmed as a preteen at Opryland.
Give me ice cream without gimmicks!
Posted 05/13/2008 at 04:40:40 PMYup, it used to be in Kroger stores around Nashville. An ex-girlfriend of mine was obsessed with the stuff, and when it vanished from the shelves we spent an evening driving to every Kroger in town trying to find it.
I am about to make her day with a text message right now.
Posted 05/14/2008 at 08:51:35 AMI like the texture ('cept for the tongue-ripping part) but to me, the giant flaw of DD is that they're all texture -- it almost doesn't matter what flavor you try, because you can't taste them over the "noise" of the cold and dottiness. Thass my take, anyway.
Posted 05/14/2008 at 12:21:17 PMsomehow, they have passed me by. i've never tried them. but the tongue ripping apart thing? sounds not so good...
Posted 05/15/2008 at 11:01:30 AMLast night for the wine tasting I did a spin on Oysters and pearls...citrus poached oyster, butterscotch lavender pearls, fennel herb salad, citrus broth. The butterscotch pearls added a pop to the dish that went well with the wine. I love ice cream in all forms...I think different textures is exciting.
Posted 05/16/2008 at 10:50:07 AMI've tried the Dots 'n Cream Banana Split ice cream and it is awesome!! Shop 'n Save is the only grocery store that stocks it in our area.
Posted 06/09/2008 at 07:58:43 AM