Yum. It’s suitably creamy and ... mm ... ooh, nice crunchy “crème-brûlée-caramelised-top” bits, and there are pools of gooey melty caramelly sugary stuff, and, well, you get the picture. That’s how you do Crème Brûlée ice cream, people.
13 April 2013
Now that’s Crème Brûlée ice cream
You may recall my utter disgruntlement with Carte D’Or Crème Brûlée ice cream recently (I described it as “basically just foam”). But now, hot on its heels comes Häagen-Dazs’ version, from their Secret Sensations range (name: 0/10).
Yum. It’s suitably creamy and ... mm ... ooh, nice crunchy “crème-brûlée-caramelised-top” bits, and there are pools of gooey melty caramelly sugary stuff, and, well, you get the picture. That’s how you do Crème Brûlée ice cream, people.
Yum. It’s suitably creamy and ... mm ... ooh, nice crunchy “crème-brûlée-caramelised-top” bits, and there are pools of gooey melty caramelly sugary stuff, and, well, you get the picture. That’s how you do Crème Brûlée ice cream, people.
