When I spied the carton in the freezer section of the grocery store, I quickly looked away. I didn’t want to be tempted. But for whatever reason, I grabbed it and put it into my cart anyway. I wanted to hate it. I really did. And I was sure I would even before tasting it. But I bought it anyway…
Breyers’ Fried Ice Cream. Ever since I first had fried ice cream at a Chi-Chis restaurant some 15 years ago, I fell in love with it. Crunchy, creamy, sweet and simply delicious. I used to go to Chi-Chis religiously once a month, a standing date to meet a friend for a Girls’ Night Out. The evening always ended the same … with us both diving into Fried Ice Cream. A crispy tortilla on the plate, dusted with sugar and cinnamon. Then a large scoop of vanilla ice cream that had been completely covered in a fried, crunchy coating. Whipped cream, a maraschino cherry and honey drizzled all over finished it off. Such a good food memory, my mouth is practically watering now.
Years later, the standing date long over, and Chi-Chis since shuttered, I set about to create my own version. Just as good as the restaurant rendition, but nothing is fried, so it’s healthier. Or as healthy as an ice cream dessert is going to get. You know, all things being relative and all that.
So since I have my own concoction, there wasn’t a real need to put the Breyers carton in my shopping cart, but I did anyway. More out of curiosity than anything else.
Not as good as my own version, it falls somewhere slightly below. The cinnamon caramel ice cream is studded with bits of sweet cinnamon tostadas and honey caramel ribbons throughout, and it’s good from the first bite.
Apparently, after some Google research, I learned that this ice cream has actually been out for nearly two years. Where the heck have I been? Whether you give the Breyer’s ice cream a shot or try my own version, your tastebuds will be singing a new tune.