When Tyra Banks decided to open her ice cream shop Smize in Santa Monica, she sought out an “aerated dessert consultant” to advise her. Luckily Dr. Maya Warren, an ice cream scientist, had just com…
, an ice cream scientist, had just come off a stint advising Cold Stone Creamery’s international operations.
“Tyra and I are both obsessed with frozen custard,” she says. Frozen custard is eggier and denser than ice cream, with at least 1.4% egg yolk and 14% dairy fat in the mixture. “We like a dense product; we’re both drawn to higher fat,” Warren says.
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