Twix · Desserts
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The biscuit is the problem a Twix ice cream has to solve. Shortbread in contact with anything frozen and wet takes on water and goes soft within days, so the pieces have to be coated or reformulated to survive sitting in a tub. Caramel is the easier half. A swirl carries it in concentrated bands instead of blending it through the base, which keeps it distinct and stops the whole tub reading as one sweet note. The pieces also have to be sized for a spoon rather than a bite, which is a different constraint to the bar and part of why an ice cream version never eats quite like the thing it's named after.
