Turkish ice cream magic
Aww, this looks like so much fun.See? Other people play with their food, too! Well, and apparently people in Istanbul play with other people’s food, not just their own, hehe.
Pudding-textured ice cream – Ice cream that doesn’t melt!
I know this is old news, but maybe some of you actually got to try it out while it was available (until July 28). It’s an interesting concept: Ice cream that turns into pudding at room temperature. Jell-O and Cold Stone created this for the summer of 2009, and although it was kept cold in store, of course, I’m sure plenty of people waited until at least some of their dish was room temperature, just to try out the pudding effect. I wonder if they’ll bring it back next year.
Jolly Rancher toppings, syrups
Don’t get me wrong, I like Jolly Rancher candies just fine….but this just seems weird to me. I really don’t think I’d want my milk to taste like their two new flavors “blue raspberry” and “green apple.” I don’t want to ice cream to be covered in those either, but then again, I’m sure some people do!
After browsing through the recipes suggested on the Hershey’s site, the only thing I thought I might consider using it for were the “green apple pudding pops.” Jolly Ranchers and “green apple” both make me think something more like jello, candy, or even popsicles…more “clear” and “light.” To mix that with the thickness of milk or pudding seems way too heavy, creamy, and “ew.” I could certainly be wrong, though.
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