If you’ve ever wanted to eat ice cream like Donald Trump eats ice cream, this is your golden opportunity. A golden boy of modernist dining, Paul Liebrandt, has teamed up with Morgenstern’s Finest Ice Cream to create some haute soft-serve flavors, and one of them features edible gold. And no, I’m not taking the piss.

Even if you’ve never supped at one of Liebrandt’s purse-punishing restaurants, you may know him as the chef profiled in A Matter of Taste. The HBO documentary followed the strapping Brit wunderkind as his deftly wielded tweezers pulled down a measly two Times stars at the gold-splashed hotel restaurant, Gilt. After which he redeemed himself by clocking three stars at Drew Nieporent’s Tribeca spot, Corton.

In between, there were the humiliating side gigs (making “encapsulated vodka tonics” for a cocktail company), the obligatory kitchen tirades (“For God’s sake, smile,” he memorably reprimanded a cook), a bit of crushing loneliness (“I get in the friend zone, not the end zone”), and some reluctant self-examination (“I’m not a nutcase, I’m just an artist”).

After the cameras finally got out of his face, Liebrandt went slumming in Williamsburg as chef of The Elm, an ambitious restaurant inside of the McCarren Hotel and Pool that was just a few years too early in trying to bring uber haute dining to the neighborhood’s condo creatures. It was replaced by a faux fern bar that, let’s face it, doesn’t seem to be fairing any better.

Now Liebrandt– ever the one for quirky collabos— has teamed up with his old colleague at Gilt, Nicholas Morganstern, to create some soft-serve flavors for Morgenstern‘s Finest Ice Cream. It remains to be seen whether they’ll make as much of a stir as Kanye Ice Cream Week did, but these have to be some of the poshest ice creams this side of Kanazawa.

(Photo: Joe Talman)

(Photo: Joe Talman)

I say Kanazawa because the Japanese city is known for its gold-leaf soft-serve. (The golden toilets at the top of this page, however, are from the Robot Restaurant in Tokyo.) While Liebrandt hasn’t gone so far as draping an entire cone in a blanket of bling, he will be sprinkling “gilded sesame seeds” on salted caramel and tahini ice cream. The sesame seeds on the $7 cones are gilded with edible gold leaf and gold powder. But wait, there’s more! Check out these other flavors from Liebrandt’s soft-serve takeover:

  • Yin Yang: white corn and black coconut ash ice cream (9/6 – 9/11)
  • Cuba Liebrandt: Rum ice cream and Coke sorbet with lime zest (9/12 – 9/18)
  • PLLV: Salted caramel and tahini ice cream with gilded sesame seeds (9/19 – 9/15)
  • Tour Pine’Our: Sunchoke ice cream and strawberry hibiscus sorbet with toasted hazelnuts (9/26 – 10/2)