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Off topic: What's your favorite flavors at ice-cream stores?
Thread poster: Gianni Pastore
Gianni Pastore
Gianni Pastore  Identity Verified
Italy
Local time: 09:03
Member (2007)
English to Italian
TOPIC STARTER
Thanks... Jun 13, 2011

...everyone for being part of this, I really enjoyed the read.

Happy ice-cream you all
G
 
Christine Andersen
Christine Andersen  Identity Verified
Denmark
Local time: 09:03
Member (2003)
Danish to English
+ ...
Mango with real mangoes... Jun 13, 2011

... brings back memories of the Volga restaurant in Bombay in the 1950s.

This was a rare treat, and if we had been good about the annual jabs for tetanus, typhoid or whatever, my brother and I were taken there afterwards. Sometimes a birthday or special occasion triggered a visit too.

Going into the damp-smelling, plush luxury of an air-conditioned restaurant was a treat in itself. There was, I believe, quite a range of ice creams, but I always had mango. Coming out aga... See more
... brings back memories of the Volga restaurant in Bombay in the 1950s.

This was a rare treat, and if we had been good about the annual jabs for tetanus, typhoid or whatever, my brother and I were taken there afterwards. Sometimes a birthday or special occasion triggered a visit too.

Going into the damp-smelling, plush luxury of an air-conditioned restaurant was a treat in itself. There was, I believe, quite a range of ice creams, but I always had mango. Coming out again, the heat hit you ... but we were used to it, and there was still the treat of a ride home on a double-decker bus.

My husband supplemented his university grant working at an ice cream factory and is not fond of ice cream - he knows what goes into it! So we don't eat it often.

I had this year's first ice cream in Sweden when the weather was sweltering in the high twenties. They do actually have a summer...
Home-made vanilla, chocolate and lingon (raspberry) - that was quite fantastic too.

A third option is 'Chocolate Young Glass', which my son and I composed in 1997 to celebrate the exhibition of work entered for the Young Glass competition at the museum in town. (Several artists visited us.)
Whisk up half a litre of cream in one bowl and about 3 egg whites, pasteurised of you can get them, in another. Roughly chop 250 grams of after-dinner choc mints and fold them into the cream, then fold in the egg whites and freeze. Stir after a couple of hours and re-freeze. Temper for an hour in the fridge before serving. ▲ Collapse
 
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What's your favorite flavors at ice-cream stores?






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