It’s been a long time since I’ve had store-bought ice cream. Maybe a year, maybe close to two, since I began making my own on a regular basis (my waist line will attest to this!).
Which is to say that I detest most store bought ice cream. Usually it’s fairly grotesque and not all that appealing. But this weekend, still unpacking from a recent move and craving ice cream like the dickens, I caved and picked up a pint of Haagen-Dazs Vanilla Honey Bee.
And. It was suprisingly. Good. Really good.
The texture was as it should be: soft (almost a step away from melting), pliable and incredibly creamy. The vanilla and honey were combined so that neither over-powered the other. It was certainly vanilla ice cream upon first taste with a smooth honey finish on the backend.
As a bonus, it seems Haagan-Dazs is now making their ice cream with as few ingredients as possible. This particular pint was made with cream, skim milk, egg yolks, honey, and vanilla extract. Pretty impressive for a multi-national ice cream conglomerate.
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