![]() ![]() The options here include a dozen ideas, such as Morning Latte with a coffee-flavored base and a chocolate chip cookie, or a build-your-own with a green tea base. At 520, the rolls taste closer to smoother ice cream styles. It’s decorating time, with options of mango, blueberry and strawberry, but who are we kidding, we’re going with: Oreos, mini chocolate chips, graham crackers, marshmallows (there’s a s’mores version, too), gummy bears, Fruity Pebbles, whipped cream and caramel, sweetened condensed milk and chocolate sauce.Īt La Moo in Arlington, another Thai-rolled ice cream (as it’s also known) shop, the rolls maintain an icy consistency. Then each roll, six to an order, is placed via little tongs into a paper cup. Once it’s set, the ice cream is scraped and pushed, rolling onto itself like a scroll. The movements are hypnotic, watching this silver streak slide over and over the now-ice cream. It’s chopped and pounded and spread into a thin sheet. ![]() Here comes the action: With a metal scraper in each hand, the ice cream maker breaks up the peanut flavored cookie into the quickly freezing liquid. ![]() It’s drizzled with chocolate sauce and then the ice cream base is poured over top. After watching liquid freeze almost instantly and then turn into ice cream in under a minute, Cold Stone Creamery’s chopping and pounding looks like amateur hour.Īfter selecting a combination of flavors, in this case, the Reese’s Blast at 520 Ice Cream & Tea in Mosaic District, head to a station to watch the treat come to life.įirst, the Nutter Butter is placed on a subzero-degree round, metal sheet. ![]()
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