Historical gastronomist Sarah Lohman eats ambergris ice cream out of a reconstruction of the original ice cream cone. As Chris Clarke, author of the Science of Ice Cream, explained in this episode, it took hundreds of years for scientists to understand why ice cream is so complex. And scientists Arielle Johnson and Kent Kirschenbaum developed a new way to make stretchy ice cream that still melts in your mouth; they were inspired by the traditional Turkish ice cream called salep dondurma, which is made using the roots of an endangered orchid.