Throughout our culinary explorations we have created both dishes devised with a specific purpose and dishes whose purpose devised them. Today, after working with a number of ingredients and cataloging their attributes we worked out a culinary oxymoron—Hot Ice Cream. What is hot ice cream? Well, what is ice cream? Ice cream is a creamy decadent frozen concoction, which has a toothsome bite, chills the palate and melts decadently on the tongue. Simple enough now to turn it around and make it hot. And that is what happened today. We were working with our cauliflower puree and introduced methylcellulose to it. We were able to poach the savory concoction in scoops. The scoops are removed from the water and are placed in a dish. As the cauliflower cools it remains hot though it begins to melt, retaining an initial bite which then melts warm and decadently on the tongue. We served our savory hot ice cream with wet olives, pickled chufa nuts, epazote and mustard chips. Our next evolution with this approach will be a hot banana split, we may as well play with the traditional concepts.