There was an ice cream at Whole Foods that I wanted to try for 2 years. Every time I passed the ice cream isle it called out to me, tempting me to buy it. Every time I would open the door of the freezer and reach for it, only to stop upon seeing its massive price tag. $10 for one pint?! I can buy a few gallons of perfectly good ice cream with that money. Thus, my immense desire to try it remained unsatisfied for 2 entire years.
Until the one day it went on sale.
I was strolling along the ice cream isle again with my mom, not even bothering to look at the ice creams, afraid that I would be tempted to splurge and buy a pint. However, my curiosity got the best of me and I stole a glance. There it was, the Humphry Slocombe Hong Kong Milk Tea ice cream, sitting like a coveted jewel behind the glass doors of the freezer and it was ON SALE! Not by much though. However, $8.50 a pint was enough for me to ask my mom to finally buy it.
I happily took my prize home and immediately tried a spoonful. Two years of expectations resulted in the most disappointing spoonful of ice cream that I have ever eaten. The tea flavor was there and it was pleasantly sweet, but the icy texture and the complete absence of the almond cookies made me seriously regret splurging that $8.50. It had so much potential but sadly was a total flop.
I therefore decided to make it up to myself and remake one at home, this time with better texture, more almond cookies, sliced almonds, and swirled with dulce de leche.
Recipe in next post.
Picture taken from twitter.
Stop and Smell the Flours 