Some people find their favorite flavor of ice cream early in life and stick with it. Me, I go through phases. For years my favorite was strawberry, then it was praline, then pistachio, and then, for a while, vanilla bean. (Not regular vanilla, or French vanilla, or cherry vanilla or vanilla fudge, but vanilla bean. I wanted to see dark specks of what looked like dirt throughout the white cloud of cream.)
Now my flavor of choice is coffee. I’ve sampled coffee ice cream from a variety of manufacturers, including Ben & Jerry’s (mediocre at best), Häagen Dazs (passable but too subtle for my taste), Double Rainbow (sadly, Coffee Blast is more eh than a blast), and Starbucks (which, since it’s in the business of selling masstige coffee, should really produce more piquant coffee ice cream than it does). Sadly, none of these brands truly satisfies the discerning coffee ice cream palate. What disappointment.
Mitchell’s Ice Cream does produce a delectably smooth Kahlúa Mocha Cream — (Kahlúa being a well-known Mexican brand of coffee-flavored liqueur) — but unfortunately Mitchell’s is only available in the San Francisco Bay Area. (This is a great loss to everyone outside this region, and we hope that one day Mitchell’s expands its local empire without sacrificing the superlative quality of its many unusual flavors.)
Posted August 23, 2008 by Mariva in edibles
