The world is full of grapevine - flavored beverages , popsicles , jelly , and even medicine , but for some mysterious ground , grape - flavored glass emollient is punishing to find . In a recentinterview with Thrillist , Ben Cohen , co - beginner of glass cream companyBen & Jerry ’s , helped to slough some light on the understanding behind the paucity .
Contrary to all the popular ( and slightly absurd)conspiracy theoriesfloating around , Cohen ’s rationale is purely logistic . grape have a high water content , so when you adjudicate to use the yield as a base of operations for frappe cream , lump of that water therein be given to freeze . Chefs flog up small pile of homemade grape ice pick can avoid this trouble by pureeing the fruit , but it ’s much hard to make up large volume of ice cream when it ’s spot with bits of internal-combustion engine .
Of naturally , other yield , like cherries , are also mostly water — and Cherry Garcia is one of Ben & Jerry ’s most democratic flavors . In unretentive , it’spossibleto make fruit ice cream on a large scale , but the demand has to be there to make the rough-and-tumble worthwhile ( and for that matter , profitable ) . And as Cohen explained , most people do n’t even think to associate grapes with ice cream — so if Ben & Jerry ’s made a grapeshot - season dessert , it ’s likely that nobody would buy it . Since cherry and vanilla are such popular flavors , it pays for the company to make Cherry Garcia .
These complications have n’t stopped others from undertake to make and sell their own grapeshot - flavour ice cream . Candy manufacturer airhead reportedly leave it a whirl , and long ago Ben & Jerry ’s attempted agrape ice emollient , as well as a “ Sugar Plum ” meth cream that tasted kind of like grape . ( Neither flavor demand off . ) In the end , it only takes a mess of work to make a good grape ice emollient — and as long as the populace is n’t clamor to eat it , food colossus are n’t clamoring to allow for it .
[ h / tThrillist ]
