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October 15, 2009

X-rated ice cream

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Sometimes you think you've seen it all, and then something like this comes along.

Sometimes you categorize a people, in this case the British, as being a certain sort -- perhaps a little uptight -- and then you find out about the Icecreamists (Motto: Agents of Cool).

Check out the Web site, and then the "boudoir" at Selfridges, the high-end department store.

Wow. ...

Here's a description of some of the offerings: "Sweet and savoury ice creams which include Selfridges Ice Cream Sandwich with cream of Cucumber, Gordon's Glory, a 21st century reimagining of the Knickerbocker Glory and 'The Sex Pistol', a Natural Stimulant Ice Cream served as a shot in a pink water pistol!"

If anyone is planning a trip to London before the end of November, we want a full report.

We have Baskin-Robbins. England has the Icecreamists. Life isn't fair.

(Photo courtesy of Selfridges)

Posted by Elizabeth Large at 11:45 AM | | Comments (11)
        

Comments

Every British mouth has rotten molars.

Life is fair.

Savory ice cream: Gack!

Another sign of the impending Apocalypse. I'll take Broom's Bloom Dairy any day.

From a Brit colleague: Selfridges basement is heaven on earth, until you check your wallet on the way out that is.

Whoa--the photo changed! What happened there?

Trust me this ice cream is AWESOME!

Dahlink, the original photo is still on the Selfridges web page for which EL provided a link (as of now, at least).

I think I can get away with a link to a high-end department store Web site. :-) EL

My, that *is* a picture.

Elizabeth is right. This isn't fair. Not one bite.

We went to the Icecreamists one Saturday. Very cool, delicious icecream, mainly sweet flavours. But $40 for three icecreams & an Americano.

Not quite Fiske's of blessed memory.

Spam at 12:27pm!

It appears that most every entry on this blog is getting a spam attack.

As for the ice cream, Blue Bell Ice Cream down here is really good.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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