Inspired by an Alien Baby | Wu Shuyu Makes Friendly-Ingredient Ice Cream | The Challenge of Deliciousness Without Additives

Standing in front of an ice cream machine taller than a person, food designer Wu Shuyu holds an ice cream scoop shaped like a boat paddle and digs out the just-finished moonlight ale ice cream. The delicate wheat aroma drifts through the air, making people feel relaxed. Yet Wu Shuyu must portion it out extremely quickly to avoid the temperature rising too high and affecting the texture, only showing a smile once the work is done.

Using Heyu Ale brewed from local wheat to make European-style ice cream is one of the friendly-ingredient projects of 1982 de glacée. Wu Shuyu says, "No pesticides or chemical fertilizers, no harm to the environment, and no destruction of the rainforest," are the key points in her ingredient selection. The even harder task is to set the ice cream using only sugar, milk and eggs, without the aid of thickeners, stabilizers, emulsifiers and other materials. To achieve the "no additives" mission, Wu Shuyu went all out, once spending a full year before finding the right formula.

(This article was sponsored by the Jianzhen Environmental Education Foundation for personnel and administrative expenses, but it does not interfere at all with news topic selection or interview writing, ensuring journalistic independence.)