I wanna know. Eggnog, which is only good for adding liquor, is fucking disgusting. I will engage in good faith arguments for why there is eggnog ice cream, but there is a reason this was in the discount end cap section, so you got an uphill battle already.
Thats a good argument, but like why eat that over better ice cream, is that combo a preference over others? I'm not a huge ice cream eater, but when I do I want chunks of something in there and caramel and some other shit.
Follow up question, is the part of, "very tasty spice" for your vanilla ice cream a thing outside eggnog? Is it just a seasonal thing to you or a every now and then thing?
If egg nog ice cream was available all year long it would be my go to. To get the fix I drink horchata a lot which is basically the flavor of egg nog without the bloated feeling that stems from the massive calories in egg nog. However, I have never found an horchata ice cream I like it is usually very icy due to a high moisture content from something added by the manufacturer I am weird with my food I love the simplest version of most foods. A dry steak with no sides, cheese pizza, and I only put pickles and cheese on my burgers. I find that adding stuff like chunks and caramel pull away from what makes ice cream so great to me. But I also love the concept of throwing all the bits you can to make something special if that's what people like.
Goddamn that is such a good comparison to horchata, never thought about it like that, I see what you mean. Do you ever add anything extra to your eggnog ice cream?
I have a neat bourbon on the side.
You got it figured out, damn. Glad to have met a eggnog ice cream eater, i was convinced it has been a ploy to get people to buy an ice cream only because it's seasonal and a market fear of missing out in a sense.
It is a ploy like all commodities in our society but theres just something so perfect about cinnamon and nutmeg coming together in a tasty beverage. I want to make some coquito when my cuban rum gets delivered.
Nutmeg use to be a staple spice for early :amerikkka: colonizers and settlers but somehow it phased out with the future generations and it's a bit interesting how it's not found in almost anything anymore but we have a tradition of now consuming it once a year.
It improves almost every savory recipe or beef dish as well as desserts. I love that damn Townsends 18th century cooking show despite being aware of the culture that gave rise to those recipes.
Townsend is my shit too, hell yeah :hexbear:
:heart-sickle: