Arctic Eel Ice Cream
I scream, you scream, we all scream for... eel cream?
According to todays Dining and Wine Section of the NY Times major manufacturers are using a protein cloned from the blood Arctic eels to produce many of their low fat flavors. In the US manufacturers are not required to disclose the slippery new substance in the ice cream and they do not disclose the fact to consumers. Hmm...I wonder why?
Here is a link to the article.
What are your thoughts on this brave new world of ice cream?