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Off topic: What's your favorite flavors at ice-cream stores?
Initiator des Themas: Gianni Pastore
Gianni Pastore Italien Local time: 21:13 Mitglied (2007) Englisch > Italienisch
THEMENSTARTER
Thanks...
Jun 13, 2011
...everyone for being part of this, I really enjoyed the read.
Happy ice-cream you all G
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Christine Andersen Dänemark Local time: 21:13 Mitglied (2003) Dänisch > Englisch + ...
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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