The dessert by Urban Churn reaches the heat-level of a ghost pepper with five times more spice than last year's dish for the annual event downtown.
This year, the ice cream shop amped up its chili-pepper dessert by clocking in at 2.1 million Scoville heat units, which was five times more than last year’s dish at the festival.
“Right now we’re taking it step-by-step. We definitely want to claim that it is the spiciest ice cream in the country,” said Brackbill. “Once we do more research we’re going to try and take the title for beyond the country.”, which was scaled back last year because of the COVID-19 pandemic. On Saturday, visitors filled North Front Street as the festival kicked off featuring ice sculptures and entertainment throughout the city.“Last year it just wasn’t spicy enough, he said.
“When we wash the dishes that we have a churn or mixers with, we had to use cold water because the hot water would essentially become pepper spray,” said Brackbill.“When you eat the ice cream at first your mouth isn’t registering that it’s spice and that’s because the butterfat is coating your taste buds,” said Brackbill. “But the longer you eat it and the longer you wait the spice will start to show up.
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