Half a croissant, on a plate, with a sign in front of it saying '50c'
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Ice III Cream

 Ice cream made with a different phase of ice
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Tired of regular ice cream with its boring old hexagonal crystal structure? Why not switch to ice III cream? With tetragonal crystals, a whole new world of flavor and texture awaits. (Best when served at a -23 °C and 300 MPa.)
—AO, Mar 02 2004

Ice III http://www.lsbu.ac.uk/water/ice_iii.html
[AO, Oct 04 2004, last modified Oct 05 2004]

Dippin' Dots http://www.dippindots.com/
Ice Cream of the FUTURE! [Letsbuildafort, Oct 04 2004, last modified Oct 05 2004]

Enjoy it with a cup of this http://www.halfbake..._20Point_20Espresso
[AO, Oct 04 2004, last modified Oct 05 2004]

[link]






       Hahahahaha!
—k_sra, Mar 02 2004
   

       What is this tetragon you speak of? 10 sides? (probably completely off on that.) don't forget Dippin'Dots...ahh, someone already linked.
—echo, Mar 02 2004
   

       I'm all over the Dippin' Dots' action!
—Letsbuildafort, Mar 02 2004
   
      
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