I DISCOVERED THIS in the days when Kraft Dinner was fifteen cents the box and there weren’t many boxes in the pantry.
No I am not here complaining I am celebrating. Because one day back then, as I was surveying the last of the ice cream and it looked as if I wouldn’t be seeing any such thing for the next decade, I thought,
I wonder if I can extend this a bit, before they turn off the electricity.
It was in such a mood of scientific experimentation, willing to lose everything, that I moved as though in trance, set the ice cream container under the water faucet and ran a little hydrogen hydroxide directly over what was left in the container — chocolate, as I recall.
I was cautious, so allowed much less water than ice cream. For a few seconds after I did this, it looked as though someone had poured water on the ice cream. Which wasn’t all that successful looking, so I reached down with a spoon and squashed it together, liquid and solid, stirred it, tentatively. Then I added just a bit more water, stirring, not shaking.
I’ll bet you’re thinking it looked like melted ice cream, but… Well, it did look like melted ice cream, but listen to this: It wasn’t!
When ice cream melts it does one thing: it melts.
But when ice cream is thinned with water it does something else, it freezes the dihydrogen monoxide into tiny crystals which are then stirred into a non-melted result which I call, “Water in Ice Cream,” or, “Water in Sherbet.”
Waitresses, when I order this dish today, or ask for a milk shake made with water, do not believe about the crystals, but they bring me the result if I pay them to do it..
Even now, you’re curious about this, aren’t you? You don’t believe me, or can’t imagine that common hydroxic acid behaves in such a delicious way when stirred coldly into a dish of I.C. or India Charlie as we say in aviation.
Yes, it stretches the basic supply by some fifteen percent, but more, it tastes really cool.
You think I’m kidding, don’t you?


