Chefs, What's Your Favorite Ice Cream?
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail firstname.lastname@example.org.
There might not be a cooler culinary gift during the summer than ice cream.
Dog art by Brian Rubenacker, rubenacker @ Etsy. Boston Terrier Ice Cream Cone
From classic flavors like vanilla and chocolate to more creative offerings like avocado and sweet corn, everyone has a favorite.
What kinds of ice cream do Valley chefs and restaurateurs most enjoy chilling out with? I asked a few of them and this is what they had to say.
Sea salt and caramel. A tub of that with a bottle of champagne is a dark secret of mine. The sweet and saltiness, paired with some refreshing effervescence, makes an outstanding summertime treat.
There is a Kroger brand ice cream called Fried Ice Cream. I add peanut butter filled pretzels and caramel sauce to it. It's a guilty pleasure I enjoy while watching movies at home.
Bluebell Butter Crunch. It has chunks of Butterfingers in it. What more do I need to say?
Butter pecan with Heath Toffee. I'm from the South, so it's just one of those things that I can't live without -- kind of like sweet tea. It's something I grew up eating, and something about the delicious butter pecan always reminds me of home.