soft serve

Most of the time I also get the vanilla soft serve with strawberry sauce.

Upon first glance, the Frosty itself was picture perfect — the promised vibrant purple hue was indeed present and the treat itself had the signature swirl at the top of its cup, complete with specks of icy bits distinguishing it from plain ol’ soft serve.

The newest entrant into this juxtaposition extravaganza is soft serve, often linked to summer memories, sticky finger and ice cream cones, and fine dining — sometimes dismissed as highfalutin, nose-in-the-air or stuffy.

For instance, at Ruse in St. Michael, MD, executive chef Michael Correll is serving Matcha green tea soft serve with Oreo crumbs and raspberry.

At Joy, also in Maryland, executive pastry chef Genesis Flores has put ube soft serve on the menu, coupled with salted peanut caramel, lemon-ginger syrup, honeycomb toffee, bee pollen and wae pieces.