When I was first approached my brother Teja to write a post on this blog, I imagined I would write start with something poignant about how much I love travelling or how my sojourn into travel photography is about preserving the beauty I observe in this world unchanged and unsullied by the relentless waves of time.
But then, I felt a bit peckish so I went to get some ice cream. Specifically, Cold Stone Creamery ice cream.
Now, if you’re unfamiliar with this particular ice cream chain, suffice it to say that it is my first, second, and third guilty pleasure in life. And, as I was sitting in a sloppily cleaned chair outside said creamery greedily savouring every delicious bite of a recipe of my very own making, I felt an irrepressible desire to share my personal recipe with the world. I imagine that Shakespeare must have experienced this exact feeling when he penned Hamlet.
For you cannot keep great art cooped up in a cage, it yearns to be free. And, since Cold Stone now has over 1,500 locations in over 27 countries, I would be robbing travellers and ice-cream lovers everywhere of an unforgettable experience by withholding this knowledge.
Indeed, I feel it is no longer my desire, it is my duty. So, without further ado:
Recipe for Caramel Cake Ambrosia:
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Cake Batter Ice Cream
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Shame on you if you get any size less than ‘Love-It’ – I revoke your privilege to enjoy this ice cream.
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Caramel Syrup
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Lots of it – I want to see ribbons of golden goodness in the ice cream.
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Yellow Cake
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Generous amount – basically, the ratio of yellow-cake to ice cream should be roughly 40:60.
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Roasted Almonds
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Sorry, pecans are not acceptable.
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Waffle Cone Bits
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If they say they don’t have waffle cone bits, have them smash up one of their waffle cones into the ice cream.
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Absolutely no Chocolate-dipped or Rainbow-sprinkled Waffle Cones!!
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Drizzle with Caramel Syrup and Roasted Almonds
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The proverbial icing on top of the cake
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Additional Notes:
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Mix it up well – smashing up all the waffle cone bits.
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Nothing is worse than getting large chunks of waffle bits cutting your cheeks when you’re just about to achieve nirvana.
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Do not let them skimp out on any of the ingredients
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Some stores will give you very small portions and try to nickel and dime you for every extra shaving of roasted almonds. Don’t cheap out – shell out the extra buck or two: it is worth it.
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This needs to be eaten cold
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The texture of the ice cream needs to be very close to that of an Angel Food Cake.
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Nutrition info:
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Seriously? Do you also look at the fuel economy of an Aston Martin DB-9?
Conclusion:
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You are very welcome!
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Please send any e-gift cards to sasidhar@grabamile.com
