You're probably used to seeing soft-serve ice cream and its signature ridged swirl at mall kiosks and beach stands. But now chef-driven restaurants are embracing this frozen dessert, too. "Desserts should be approachable and delicious," and soft-serve definitely qualifies, said Michael Friedman, chef and co-owner at All-Purpose, which creates the treat in conjunction with neighboring Buttercream [ ]

Read whole article via www.washingtonpost.com

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