Chocolate of the Day:
Mitchell's Ice Cream
Thin Mint Ice Cream
Good + - Very Good
Weight: 1/2 cup (91 g.) (estimate)
Calories: 250 calories (estimate)
Cost: $3.50 for 1 cup
Purchased from: San Francisco Norman's Ice Cream and Freezes, San Francisco, CA
Today was Day #3 of Chocolate and Mint Ice Cream Theme Week. Given the warm, sunny weather we've been having, frozen desserts that combine chocolate and mint this week seemed like a good choice.
I had a great walk in the sunshine this afternoon through Maritime Aquatic Park, along the water, in San Francisco. On my way back to the car, I stopped at Norman's Ice Cream and Freezes shop in the Cannery. Norman and Priscilla, the very pleasant and helpful duo managing the shop, were serving Mitchell's Ice Cream (San Francisco).
And, when I arrived, Norman was chopping up a large block of Callebaut chocolate, to use for hot fudge topping for ice cream sundaes. I was offered a taste in the form of a chip off this block. A great chocolate melted down for a topping sounded much better than most prepared chocolate sauces. I skipped the hot fudge sundae today, but I'll be back to try this in the near future.
Thank you to Priscilla who scooped up some Mitchell's Thin Mint Ice cream in a cup for me.
Mitchell's Ice Cream
Thin Mint Ice Cream
Good + - Very Good
Weight: 1/2 cup (91 g.) (estimate)
Calories: 250 calories (estimate)
Cost: $3.50 for 1 cup
Purchased from: San Francisco Norman's Ice Cream and Freezes, San Francisco, CA
Today was Day #3 of Chocolate and Mint Ice Cream Theme Week. Given the warm, sunny weather we've been having, frozen desserts that combine chocolate and mint this week seemed like a good choice.
I had a great walk in the sunshine this afternoon through Maritime Aquatic Park, along the water, in San Francisco. On my way back to the car, I stopped at Norman's Ice Cream and Freezes shop in the Cannery. Norman and Priscilla, the very pleasant and helpful duo managing the shop, were serving Mitchell's Ice Cream (San Francisco).
And, when I arrived, Norman was chopping up a large block of Callebaut chocolate, to use for hot fudge topping for ice cream sundaes. I was offered a taste in the form of a chip off this block. A great chocolate melted down for a topping sounded much better than most prepared chocolate sauces. I skipped the hot fudge sundae today, but I'll be back to try this in the near future.Thank you to Priscilla who scooped up some Mitchell's Thin Mint Ice cream in a cup for me.
No comments:
Post a Comment