Häagen-Dazs Made an App to Help You Soften Up Your Ice Cream

I picked up a tip from the Barefoot Contessa once about allowing ice cream to melt just a bit -- or a lot if you want a really easy dessert sauce -- prior to indulging in a scoop. Yes, cold is the essence of ice cream, but ice cream that's just starting to melt around the edges brings something different to the palate. It's just better, the theory went.

And Häagen-Dazs just made her theory a "fact."

Häagen-Dazs has just launched a new mobile app that allows you to properly melt your ice cream.

Here's how HD describes it:

"The Concerto Timer app features two-minute-long music concertos that help consumers understand the exact amount of time needed to prepare their Häagen-Dazs ice cream in order to get the full, rich consistency and allow all the flavors to fully bloom. Allowing the ice cream to soften slightly -- also called tempering -- for two minutes enhances the texture."

So after buying a pint of your favorite HD flavor (ice cream, gelato, sorbet and frozen yogurt are all included), customers align their iPhone camera with a dotted line on the lid. An app then launches, and you hear a two-minute virtual violin performance of Bach Inventions No. 14. "The addition of a second carton reveals a cellist accompanying the violinist in a classic duet."

And as a bonus prize: Each time the app is downloaded, Häagen-Dazs will donate $5 to honeybee research at the University of California Davis, for a total donation up to $75,000.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.