On Sat 02 Aug 2008 08:16:42a, Julia Altshuler told us...

> Felice wrote:
>>
>> Hot damn! I've had ice cream with heavy cream on top as a dessert in
>> Ireland, but I don't recall a crust. Gotta work on this cream on
>> chocolate trick, though.
>
>
> I'm wondering if the full wonderful taste of the chocolate ice cream
> would come through if it starts out cold enough to freeze cream. It
> seems like it would have to melt in one's mouth, by which time one's
> taste buds would be frozen.

I would probably never find out. I don't enjoy any flavor of ice cream
unless it's frozen as hard as a brick. I want it to be something I have to
chew, not melt in my mouth. :-) In fact, when ice cream reaches a
scoopable (is that a word) temperature, I scoop a dish of ice cream for
myself, then return the bowl to the freezer until it hardens again. Weird,
huh?

> I do like the soft/hard cold/hot chocolate/cream idea, but I think I
> prefer the traditional way of doing it with a chocolate sauce that
> hardens on vanilla ice cream.

Does the "true" flavor of good vanilla ice cream come through if it's
frozen really solid? I doubt it. In either case, coating an ice cream
with something that hardens on contact is a tradeoff...flavor vs. texture.

--
Wayne Boatwright
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Saturday, 08(VIII)/02(II)/08(MMVIII)
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Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped
liver. --Harlan Ellison, on hecklers
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