On our way back from Stoney’s at Clarke’s Landing, Nancy and I stopped for some of our ongoing scientific research into ice cream, gelato, and frozen custard venues. Bruster’s is a chain with some 200 locations, but I don’t recall ever having seen another. Of course, the 200 are spread across 22 states, Guyana, and South Korea. I gather that there are at least two more in Maryland, one in Gaithersburg and another in Bowie, and one in Chantilly, Virginia. That’s it for the DC area.
On this occasion, we obtained a sample of chocolate chip cookie dough in a waffle cone and took it to our laboratory.
That’s a small cone, photographed when our joint experimental testing was well under way. The first thing that you will observe is that the waffle cone is much lighter in color than the standard waffle cone. It also tastes much better.
The most remarkable thing about the ice cream itself is that it contains several times as much cookie dough as any of the many other ice creams we have tested: the ice dream was loaded with substantial balls of cookie dough. Nancy suggests that it exceeded the the ideal maximum of cookie dough. That hypothesis is interesting, but I’m not ready to accept it without repeated tests.
You can take the quantum of cookie dough as a bonanza or as a warning. The CDC, bless its heart, advises that no one should ever eat uncooked cookie dough. The CDC specifically warns us not to eat uncooked cookie dough in ice cream. (Flour can be dangerous. If you blow a small quantity of flour into the flame of a Bunsen burner it will blow the top off of one of those big popped popcorn cans we used to get from someone at Christmas.) That news may change your view of cookie dough. Or not.
The quest for human knowledge has its dangers, but Nancy and I will continue our experiments to gauge the possible deleterious effects of uncooked cookie dough, both in and out of ice cream.
Our investigation demonstrates that this was a very good ice cream cone. Bruster’s thoughtfully has recently introduced a limited range of non-dairy ice cream flavors based on coconut milk. It turns out that each Bruster’s makes its own ice cream: it isn’t shipped from a central location. The cones are made daily on-site as well. The facts that (1) each Bruster’s is independently owned, and (2) each mixes its own products add significant independent variables, and at his point, we can’t speak authoritatively about all 200 locations. Our sedulous research and testing will continue. We can say, however, that the Hollywood location is well worth a visit.
Caution: Order a chocolate chip cookie dough cone at your own risk.
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