Rounding out my 50% ice cream festival are two products that aren’t as strange as they are decadent and noteworthy.
The first is an ice cream called Cafe Au Lait. It takes coffee ice cream to a new level.
Looks simple enough, but take a bite.
Smooth coffee ice cream inside–what’s this–a coffee flavored shell. Holy coffee overload, Batman! Lucky I had this one for breakfast.
The other one is notable because its name makes me pine for home a little. It’s an ice cream called Waffle House. Of course, the picture of the Waffle House on the package looks like no Waffle House I’ve ever been to.
Simple ice cream sandwich with a soft waffle on the outside.
A side view to match the top view for any of you wishing to make this into a 3-D model.
The waffle had some flavor, and the vanilla ice cream was standard. A little strawberry filling gave it that extra kick. Woulda been cool if they had maple syrup and butter inside.
Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan.
Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide.
He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.