Soft-serve

<b>Soft-serve</b><p>No question, soft-serve deserves it's own category separate from ice cream. In past years, it's become the darling of chefs, who have set up soft-serve machines in their restaurants and dreamed up creative topping combinations. At <a href="http://chicago.metromix.com/venues/mmxchi-belly-q-venue">Belly Q</a>, chef Bill Kim tops his with treats such as passionfruit ice and cubes of chewy boba (pictured). At <a href="http://chicago.metromix.com/venues/mmxchi-xoco-venue">Xoco</a>, Rick Bayless' Mexican vanilla soft-serve is adorned with toppings such as chili brownie bits. For a simpler pleasure, there's always Jameson soft-serve at <a href="http://chicago.metromix.com/venues/mmxchi-boiler-room-venue">Boiler Room</a>.

( Lenny Gilmore/RedEye / May 22, 2013 )

Soft-serve

No question, soft-serve deserves it's own category separate from ice cream. In past years, it's become the darling of chefs, who have set up soft-serve machines in their restaurants and dreamed up creative topping combinations. At Belly Q, chef Bill Kim tops his with treats such as passionfruit ice and cubes of chewy boba (pictured). At Xoco, Rick Bayless' Mexican vanilla soft-serve is adorned with toppings such as chili brownie bits. For a simpler pleasure, there's always Jameson soft-serve at Boiler Room.

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