Skip to comments.Häagen-Dazs Japan to Release Vegetable Ice Cream
Posted on 04/23/2014 9:08:16 AM PDT by nickcarraway
The first line of vegetable flavors will include Tomato Cherry and Carrot Orange.
Would you eat veggie ice cream?
Häagen-Dazs Japan is about to debut two vegetable-based ice cream flavors for a new line called "Spoon Vege," set to hit shelves May 12.
To make it palatable, the company added fruity flavors to its vegetables, so the "Spoon Vege" line will be available in Tomato Cherry and Carrot Orange.
According to a press release, Tomato Cherry will combine the "sweetness and flavor of tomatoes" with the "acidity and fruity aroma of cherry." Carrot Orange will incorporate carrot flavors with the refreshing citrus taste or orange.
Each carton will contain about 8.5 percent fat from milk, about half the fat content of regular Häagen-Dazs.
Hopefully Michelle’s ugly mug won’t be on the container.
It will work in Japan, land of the octopus/corn pizza
***Each carton will contain about 8.5 percent fat from milk,***
Is this closer to Melorine than Ice Cream?
For those youngsters, Melorine was a vegetable oil ice milk from the 1960s.
melamine I remember....Melorine not so much
This is in the same country where green tea flavored sorbet is a common dessert treat. Not as bad as it sounds, but nothing I’d ever look for in the frozen foods section either.
Actually,,,, they sound kinda good to me! At least I’d want to try it before passing judgement on it. I didn’t think I’d like Octopus either, but I still tried it. It’s delicious! So are Chicken feet! I suggested Grits to a Vegan friend, as something he’d like for a hot breakfast during the cold months. He grimaced and said he hated grits, but on further questioning, he admitted he’d never tried them. He like Polenta though. Got him to try a spoonful of creamy grits, and now it’s his favorite breakfast! His comment was, “This is way better than oatmeal!”
No, I never did develop a taste for corn on pizza, but octopus wasn't half bad.
Add a little cream to good, old fashioned stone ground grits. Throw in a little shredded cheese to melt into your grits. Then top them with shrimp sautéed with chopped mushrooms, chopped bacon, shallots, squirt of lemon, white pepper and a shake of Tabasco.
Oh, and a shake of nutmeg onto the grits, too.
1 tablespoon bacon fat
4 slices thick cut applewood smoked bacon, chopped
1/4 teaspoon tofu
Yeah, that would work.
Green Tea ice cream is actually really good... but after noting that Häagen Daaz has taken the plain old pint container and reduced it by 12.5% to a 14oz package, I refuse to purchase their products ever again. Enough!
I was blown away with the shrimp & grits I had in SC. Very close to what you described... Growing up in NJ, I was always sort of unimpressed with grits. The reason? Nobody up here makes it with cream... they use water.
I’ve always been able to win over people from the northeast to grits by telling them it’s a coarser variety of polenta, which it essentially is. Good grits should be close to the consistency of creamed potatoes. Runny, thin grits made with water are not particularly good, even to those who grew up eating them.
Somebody make pomegranate ice cream please.
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