I was introduced to the most heavenly ice cream this weekend. At the ice cream chain where you pick the flavor you want and the add-ins you want, and they smush it all up for you on a big slab of cold marble. You know the place. I was informed I simply had to try the cake batter ice cream. So I got that with strawberries and graham cracker pie crust. Fantastic!
This coming from someone who used to mix up brownie batter and store it in tupperware containers in the fridge for snacking (or breakfast), raw eggs and all. In college, I kept a tub of the dry mix for brownies or cake in the kitchen and would eat spoonfuls of that (yes, dry). I've also been known to stash tubs of store-bought frosting in my bedroom. Please don't actually bake those cookies!
So you can see why this ice cream is perfect for me. And you can see why it's a good thing the ice cream shop is at the dreaded evil mall and always has a dreaded long line.
But YUMMY. (I want some right now. Can you tell?)
2 comments:
OK, I knew about most of these habits, so no shock over here. But you know, if you are making the brownie batter for the exclusive purpose of raw consumption, the thing to do is use a little extra oil and some water instead of eggs. No need to court salmonella. Just sayin' is all.
Oh, wait... eating the shit dry is a little weird. And I'm going to ignore the business about the frosting. Blech.
LOL! I lover all thsoe things raw too! too bad I can't eat any any more.
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