Ultra Icecream — Restaurant in Santa Fe

Rolled ice cream. You take regular ol' liquid cream and spread it out over an incredibly cold plate (not just milk, you'll get stabby lil crystals). You add mix-ins and faff it about on the cold plate, spread it out, cut it into quarters, roll it out and serve in a little cup.

The idea is similar to Cold Stone Creamery ice cream - the cold plate is how they got their name. But unlike Cold Stone, which just uses the plate to keep the ice cream cold while they mix in your toppings, with rolled ice cream your stuff gets built up from ground up with your chosen flavors, on display.

Strongly encourage the red chile/chocolate combo, with a bit of raspberry flavouring mixed in at at the end. Whipped cream of...

The GOAT, never...